Sophie's Gluten Free Light Brown Teff Breads

Ingredients

750 grs of No Gluten gluten free flour ( a white gluten free flour, enriched with a vitamine B complex )
200 grs of Teff flour baking mix ( there is salt this mix, so dont't add it! )
50 grs rice flour
900 mls of luke warm water
20 grs of fresh yeast, crumbled

Preparation

1
In your large Kenwood bowl, add the 3 flours & mix gently with a spoon until wel mixed.
2
Take a large pot & fill it with 900 ml of luke warm water. Add the crumbled fresh yeast & whisk until it all comes together.
3
Make a well in the center of the flour mix & pour the yeast mix into the flour. Place the dough hook in your Kenwood. Mix on low speed for 1 to 4 minutes. After that, mix on medium high speed until all is well emulsified & is well mixed. From time to time, stop the mixer to scrape the flours from the side. Mix it all again in. When the mix is bubbling a bit & is becoming thicker, it is time to stop. This is after 10 minutes or so in total time of mixing.
4
I had 1 larger silicone bread loaf tin , I didn't had to grease it, that's typical of silicone baking. I had 1 smaller loaf tin, I had to grease it. I greased it with baking margarine.
5
I wanted to try & use my silicone flower molds so that I could get 6 smaller bread rolls. I didn't had to grease the silicon flower molds because you don't have to with silicon baking. After baking, they won't stick!
6
Fill each bread tin with 3/4 of the dough. Divide evenly between the bread tins.
7
Now, let the breads rise for about 80 minutes or until doubled in size.
8
When the breads are nearly doubled in size, preheat the oven to 200°C (391 F)for 10 minutes. That's for a fan oven. If you use a normal oven , preheat the oven to 220°. (430 F)
9
Place the bread tins on a silpat & on an oven rack for stability. Also place an oven safe bowl filled with water in the oven, below the bread tins. This will give a nice crusty crust on top of the breads. Bake for about 35 minutes. The 6 flower bread rolls will be ready after 20 minutes. For the bread rolls, after 20 minutes, check with a test pin. If not ready, add a few more minutes. When the breads are crusty on top & fully baked, carefully, with the help of oven gloves, remove them from the oven. Place on a wire rack to cool down completely. After 5 minutes, remove the silicon molds from the breads. You can just lift them out or turn them over & they will flip out. The silicon baking gives them a lovely shine too. Leave the other bread in the ordinary bread tin to cool down a bit & then with the help of a knife, lift the bread out of the tin. With the 6 smaller bread rolls, flip them over, out of the silicon tin. The top will be crusty & harder & the bottom will be like a flower p
10
These breads are light, very tasty, very airy yet a bit crumbly. Carefully, slice a slice of bread off the bread. When I eat 2 thicker slices I am not hungry for about 2 hours.
11
MMMMMMMMMMM,...enjoy!
12
The next time, I will only make half of this recipe. So, divide everything in half.

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About

This is my 1st home made gluten free bread. I used a white gluten free flour & a teff flour bread mix. The teff mix contains flax seeds, a bit of salt too & is enriched with vitamins B. I also used fresh yeast. I made it in my Kenwood with the dough hook. These are very tasty, light brown breads & very airy too! It is the best gluten free bread that I ever tasted!

Yield:

1 servings

Added:

June 16, 2010

Creator:

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