Teff Bread & Dinner Rolls!!

Hello Hello! It’s a beautiful day today, and what makes a day even better? Fresh bread of course. :)

Bread has a few needs, it must be tasty, it must be light & fluffy and it must smell good! With gluten free cooking making a bread that meets all of the above qualities can be really difficult. But I think I got it down!

20151118_125717 Doesn’t that just look so bread like! Much better than my previous Teff bread experiments. The trick, xanthan gum. Usually bread recipies call for 1 tsp or 1 1/2 tsps of xanthan gum, this recipe has 2 Tablespoons of xanthan gum. I learned this trick from this wonderful blogger http://www.lynnskitchenadventures.com/. I altered her light and fluffy recipe because I’ve decided I’m not a huge fan of rice flours and starches. They just make feel bloated. This bread feels more like a whole wheat bread to me, but it’s wheat free and delicious.

20151118_125728 Look at all the air pockets!! Great sliced bread pieces.

Teff Bread
Yields 2
A yummy Gluten-Free Teff Bread
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Prep Time
1 hr 40 min
Cook Time
30 min
Prep Time
1 hr 40 min
Cook Time
30 min
  1. ¾ Cup Sorghum Flour
  2. ½ Cup Millet Flour
  3. 1 Cup Teff Flour
  4. ¾ Cup Potato Starch
  5. ⅓ Cup Tapioca Starch
  6. 2 Tablespoons Xanthan Gum (Yes, Tablespoons)
  7. 1 Tsp Salt
  8. 1 Egg
  9. ⅓ Cup Oil
  10. 2 Cups warm water (about 110 degrees)
  11. 1 package instant yeast (about 2 ¼ teaspoons)
  12. ¼ Cup sugar
  1. In a bowl, mix warm water and sugar until sugar is dissolved, add yeast and bloom for 5 minutes.
  2. While yeast is blooming, mix together all flours and starches, whisk them together really well or you’ll get white clumps of starches in your finished bread. (Not a lot of clumps mind you, but enough to make your bread look really curious.)
  3. After the yeast has bloomed for 5 minutes, add salt, oil, egg and flour mixture to it. Add Xanthan Gum last. Mix really well for about 5 minutes. You will have a sticky kind of wet dough. You want this.
  4. Spread the dough into two greased bread pans.
  5. Let rise in a warm place for 1 ½ hours.
  6. Heat oven to 375 and bake for 30 - 32 minutes.
  7. Let the bread cool a little, then slice and enjoy!
  1. If you’re using an electric mixer; mix about 5 minutes scraping down the bowl as needed.. That should be enough to get it all really well mixed.
  2. You can place a towel over the bread while it’s rising, I placed mine in a warm oven at 110 degrees. Put a 9X13 pan full of warm water under it on the second rack to provide a moist environment for raising. Turn oven off after 10-15 minutes. Let the bread rise for the full amount (including the 10-15 minutes with the oven on as part of your countdown). I leave the bread in the oven while it’s heating up to 375, once the oven reaches temperature the bread only needs 18 -20 more minutes to finish cooking.
  3. This exact recipe can be used to make rolls. Put the dough in a greased muffin tin and bake at 425 for 8-10 minutes. If you raise the dough in the oven and leave it in while the oven heats to temperature, they will be done once the oven reaches temperature.
  4. This bread, cubed and dried (or toasted), makes fabulous stuffing croutons!
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Berry Good Pie Crust!


I had to let that out. I’ve been really nervous about making pie crust because I’ve heard that it’s really difficult to make a good gluten free one. But I did it!! I feel so awesome!! The trick is letting it rest in the fridge for an hour, otherwise it’s way to difficult to handle. Just look at this!

 It’s a glorious Mini Pie!!!
I was almost certain this would work so well, but just look at these pictures of the process of working with the dough!


I’m using a pastry cloth and a rolling pin cover, and little plastic measuring things to help me get the thickness right.

















Doesn’t that just look delicious!! I did discover a few tricks while making them, You have to be very careful in how you pick up the dough press after cutting the dough. If you allow it to fold in the middle it will damage the dough press and make the pie leak out the back. The trick to picking up the dough press is to pick it up by the center pins. Like the one pictured below. Also if you put in too much filling the dough won’t crimp together. 


A fun tidbit, you don’t just have to use a sweet filling, you can totally fill this pie crust with savory foods too. Like this…20151028_160621                                                      … This fajita pie was a favorite at dinner. 

Pie Crust
Super yummy pie crust that has some crunch!
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  1. 1/2 cup Brown Rice Flour or Millet Flour
  2. 1/2 cup Sorghum Flour
  3. 1/4 cup Amaranth Flour
  4. 1/4 tsp Xanthan Gum
  5. 1/4 tsp Baking Powder
  6. 1/2 cup Butter
  7. 2 Beaten Egg Yolks
  8. 1 TBS Cold Water
  9. 1/4 cup Sugar
  1. Stir together the flours, sugar, xanthan gum and baking powder.
  2. Cut in the butter until dough is crumbly.
  3. Add the beaten egg yolks and the cold water.
  4. Mix really well.
  5. Wrap in plastic wrap and put in fridge for 1 hour (This is a super important step! Please don't skip it, it does matter!)
  6. Spread some Sorghum flour on a clean flat surface (Or on your pastry mat and rolling pin cover), roll the dough out to a 1/4 inch (you can go a little thinner for thin pie crust)
  7. You can use a dough press and make 6 mini pies, or you can make 1 8 inch pie.
  8. Once filled with your picked filling bake at 375 degrees: for mini pies bake for 20 minutes, for a regular pie bake for 50 minutes.
  1. You can make a savory pie! We added fajita fix-ins and it was really, really good!
  2. The second time I made these I didn't have enough Brown Rice Flour, so I used Millet Flour, it turned out just as well!
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