My teff bread – recipe in English

27 april, 2016

Här hittar du inlägget på svenska.

A couple of weeks ago I shared my best gluten free bread recipe ever – or so far – my teff bread. It is the best bread I have ever tasted and baked and I’m really proud that it’s a recipe of my own. Since I received a lot of questions on my instagram account I decided to translate it into English so that you all can enjoy this bread. The more the merrier, as they say. And I hope my translation works well, otherwise all you need to do is ask.

Annelies’ Teff Bread
(1 bread)

Oven heat: 225° C
Time in the oven: 60-70 minutes
Total preparation time: 3-3,5 hours


20 g fresh yeast
700 g cold water
25 g honey
2 tsp salt
15 g rapeseed oil
(1 egg white – optional)
100 g rice flour
100 g buckwheat flakes
200 g teff flour
55 g corn starch or potato starch
30 g psyllium husk


Combine yeast, cold water, honey, salt and rapeseed oil in a large bowl. (Now you can also add an egg white, it is not a must but the texture of the bread will be slightly better.) Stir the ingredients together with a whisk. Add the rice flour, buckwheat flakes, teff flour and corn starch (or potato starch). I usually use a regular steel whisk to stir all the ingredients until it becomes a smooth mixture without lumps. Finally add the psyllium husk and now it is important to quickly whisk it all together. After a few minutes the dough stabilises and then I usually take a spatula and work the dough so that the bottom layer is incorporated and the dough is smooth. Now cover the bowl and leave to rise for 1.5 hours. Make sure to turn on the oven in time so that it is warm when it’s time to bake the bread.

When the dough is ready, place it to a flour-dusted baking table. Gently mould the dough and form it to a desired shape. Sometimes I make it round, but usually oval since I think it’s easier to cut. Place it on a baking tray, use a cloth to cover the bread and let it prove for a further 30 minutes.

In my oven, I always have a worn tray at the bottom and when I set the bread in place I pour some cold water on it, which forms steam and in the end gives you a beautiful bread.

When the bread is ready and the oven is hot, you can either set the bread directly or, if you prefer, cut the bread. I usually first dust it with some flour and then cut with a bread knife into any pattern. Then it’s time to bake the bread. Open the oven and quickly place the bread tray in the middle of the oven and then pour cold water on the tray in the bottom of the oven. Bake the bread for 60-70 minutes. I always bake my bread for 70 minutes, and generally speaking, gluten-free bread is preferably to be baked a little longer. Let it cool on a wire rack, and as usual with this type of recipe it is most important to let the bread rest in peace and quiet before you eat it. Preferably for 6-8 hours or overnight.

The teff flour is a wonderful gluten free flour (actually a grass) that is healthy, has a mild flavor and adds a kind of whole grain feeling to the bread. I really like it, a lot!


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  • Hi,
    I tried this recipe last week but didn’t have any fresh yeast so used the equivalent dried active yeast and warmed the water first to help activate it. It didn’t work out too well but I can see the potential. I ended up with very aerated top half of the loaf and dense gluey base (wish I could show you the pic). I wonder if you may know what I did wrong? Did I leave it to rise too long or it is just a not going to work without the fresh yeast? Thanks for your help.

    • Hi Lorna, thanks for your comment. Makes me happy to hear you found my teff bread. I only bake with fresh yeast. However, I have heard from readers who have made this with dried yeast successfully. I’ve also learnt that you don’t need to warm the water. You could instead use cold water and then let it rise for like 8-10 hours in room temperature. However I haven’t tried this myself. I hope that this might be of help to you. Maybe I will try to do this myself some day just to see how it works :)

      • Great thanks for that. I’m trying it again today so I will let you know how it goes. May try adding the egg yolk too.

        • I managed to get some fresh yeast and that worked perfectly so I’d say this recipe definitely needs the real thing. I’ve since made rolls from the dough cooking it for 40mins and they turned out lovely too. I made 6 rolls they may have needed a few more minutes cooking so will play with the timings but worth a go as they were the best wheat free rolls I’ve ever had :)

  • Hi I made today, the taste is great! Thank you so much. I used my homemade buckwheat sourdough stater instead of yeast. However I have some questions. My dough couldn’t shaped if i put all water 700ml. I had to stop 500ml becouse too sticky. I weight everything exactly same as your reciepe says not altarnative ingrediment (just yeast). even after baked I feel less water would be better (for my bread) why your recipe needs so much water? is it ok very lammy dough?? or better add water little by littel. also I prefer less sweet bread, is it ok to remove honey?

    • Thanks for your message, so happy you like it! Sure you can remove the honey. However, its so little that it disappears in the yeast process. However helps the yeast to activate. Not sure how the sourdough works here though. Re the water. If you use the exact amount of all ingredients and psylllium husk (finely ground) the dough gets firm while whisking. It should not feel as if you cannot shape it. When I have whisked everything it is a firm dough. So wondering if there is anything that might differ in the products used.

      • Thank you for the responce! I will try it again because your recipe is the best gluten- free bread! when i make bread at home, usually gets rock hard next day. but your bread is still soft. taste really good!

        • How I love to hear that from you – Thank you! At the moment I am writing my first baking book to be released this autumn and my teff bread will for sure have a page there :)

  • Rachel Goh

    Hi Annelie,
    Thank you so much for the gluten free bread recipe. It is really tasty 😋 with soft crumb and wonderful texture. There are a few problems I have encountered. My ambience temperature is 33 degree celcius so the proofing time need to cut shorter. What is your advice? The dough is too wet to shape so I put it in the banneton to further proof it. The dough spreads when I put it on baking stone and the end result is a rather flat bread with not much rise. I think the dough is over proof and there is too much liquid. So need to further experiment as I can see the potential of a really good bread coming out of my oven soon. Thanks again for sharing

    • Hi Rachel,

      Thank you for your comment and sweet words. This bread is really a favourite of ours. I understand your concern with the temperature. However, the dough should be firm after just a few minutes so I am wondering if maybe some ingredient might be wrong. Do you use psyllium husk (not seeds)? And do you weigh all ingredients? To me it sounds like that is where to start looking.

  • Hi,

    I’m new to teff flour and I really want to try your bread, it looks wonderful.
    But can I replace the rice flour with something else?
    Thank you !

  • Siliana

    It would be really great if you could post photos of the process of making your bread such as mixing, shaping, resting. Will try it sooon!

    • Hi Siliana and thanks for your comment. How I wish I could do those photos during the process. I’ve managed to do this a few times but time is the issue. The blog is my hobby and done on my spare time. Shooting the process requires more time and daylight. But who knows, maybe one day things will change. Would be great if you tried out the bread!

  • Ana Maria

    Hi Annelie Andersson , I made this bread and comes so beautiful! I used Tapioca and Teff bread came Delicious, and I have small film kneading it. i also made the same proportion changing flours plus mother Teff dough, and came gorgeous . I am happy for your kindness of sharing your recipe, the best one!! I scored extremely high of goodness as well. Teff is my favorite GF flour.

    • Hi Ana Maria and thank you so much for your kind words. It really makes me happy when you can bake bread the way a good bread should be. Teff is a favourite of mine as well together with sorghum. Thank you for writing a comment.

  • I’m from Australia and going to try this recipe this afternoon!! I’m very excited to have found it and your comments. I’ll come back tomorrow to let you know how I go. I thought perhaps, that depending on the size of the oven and the trays (metal types etc) inside, would affect the overall temperature as you mentioned. No two ovens are the same :) So with a little practise, I too hope to get the outcome you have shown! I’m 34 weeks pregnant and a Coeliac, don’t eat any sugars apart from honey and whole fruit so a beautiful bread that I can then use as a base for all types of bread is truly exciting. Wish me luck!

    • Hello Sarah, and thanks for your lovely comment. Really looking forward to hearing from you and how it turned out. I receive so many nice comments on this recipe and I’m so happy I can inspire you to baking a good glutenfree bread. Good luck!

  • Could you please tell me do you use baking paper under the bread to bake on? Once I placed the dough on a tray, and the whole bottom sticked to the trey, and the other time I used baking paper however the bread flattened extremely. Do you have any tips on that? Any way wanted to say, that this bread is the most delicious bread I have ever tasted, you should be granted with the Nobel Prize for this recipe :)

    • Hi Zofia and thank you SO much for the sweetest of comments. I am so glad you like the recipe and the Nobel Prize is like … yay! :) As to your question. Sometimes I use baking paper and sometimes not. Sounds weird that the baking paper should have that effect. Have you tried adding the egg white? Did you change any of the ingredients? Otherwise (since no oven is like the other) maybe you could try increase with 25 degrees and also bake it for 10-15 minutes longer. Do let me know how it turns out. And thanks again <3

  • Could you please tell me do you use grated psyllium husk? Do you also think that I could use quinoa flakes instead of buckwheat once, cause I can not find the buckwheat once anywhere in store. Tack sa mycket :)

  • About tapioca: it’s also a starch, but as far as I know it needs less water, may be acts a little bit different then other starches.
    I just made the dough now, I didn’t have buckwheat flakes, because there is no such thing here :), so I put buckwheat flour, also I substituted half of starch to tapioca. The dough is very interesting. It really holds the shape? I retard it till the morning and I think about baking or in loaf pan or in dutch oven. What do you think?

    • It’s out of the oven now and it’s beautiful, I baked in pan, after 50 min took it out of the pan and put it on the baking stone. I tried to score it, but it didn’t open, however it has a good oven spring. I have a question about steam: I see you make steam with cold water not hot, do you take the tray with the water out after sometime or just leave it in the oven?
      Thank a lot.

      • Hello Maria, and thanks for your messages. I am really glad you like the recipe. And yes the dough really holds the shape. I never use a pan, I just shape it and even cut it. It really holds together just fine. Correct, I make steam with cold water on the hot tray and leave it there for the whole time. Hope you enjoyed the taste as well :)

        • I sliced it just now, and it has good crumb, a little bit wet in the bottom, so may be needs more time in the oven on lower temperature, the taste is good too. I made it with 100 gr teff sourdough. I used a pan, because I need it as sandwich bread for a son :)

          • Hi Maria, my teff bread also turned out to be wet on the bottom, did you give it a try with something to improve it? what that could be? And it really flatten down, it’s huge but super flat. Is it possible that the dough was too wet – to much water or not enough flour? What do you think, Many thanks Zofia

          • Sounds wonderful!

  • Hi, your breads are really beautiful! Thank you for sharing.
    I see you’re using much more water than I use now, I’ll try it. Also, I bake with sourdough, so I’ll have to turn it to sourdough. Have you ever tried to bake you breads with sourdough?
    Another question. Have you tried tapioca instead of starches?
    Thanks a lot!

    • Ana Maria

      Hi Maria, I made this bread and comes so beautiful! I used Tapioca and Teff sourdough bread and came Delicious, and I have small film kneading it. i also made the same proportion changing the flours instead of Teff, and came gorgeous . I am happy That Annelie Andersson shared her recipe, the best one!! I scored also, I wish to post the pics

    • Hi Maria, first of all thanks for your kind words. No, I don’t usually bake glutenfree sourdough breads but I tried a Levain once. Turned out nice. For me it’s a bit too much effort and I think that this way of baking glutenfree bread gives the best result. Would be great to hear if you turn it into sourdough. Yes, I’ve used tapioca a couple of times but I haven’t replaced starches with it so far. How do you use it? Thanks for your comment!

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