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Gluten-free teff bread with pumpkin and sunflower seeds

Prep Time 10 minutes
Cook Time 40 minutes
let rise 1 hour
Total Time 1 hour 50 minutes
Author gluten freak foodie

Ingredients

  • 150 grams rice flour
  • 150 grams teff flour
  • 150 grams cornstarch
  • 1 tsp xanthan gum
  • 1 tbsp dried yeast
  • 2 eggs
  • 1 tbsp white vinegar
  • 1 tbsp brown sugar
  • 3 tbsp olive oil extra virgin
  • 125 ml water luke
  • 1 tbsp sunflower and pumpkin seeds on top of the bread
  • 1 tsp sea salt

Instructions

  1. Preheat the oven to 200 degrees.

    In a large bowl mix all the dry ingredients together and add the eggs

    Aside whisk together the luke water, the vinegar, the olive oil.

    Using a spoon, stir the dry ingredients and slowly add the wet mixture until it forms a sticky dough. Bring it together with your hands into a ball, adding a little flour if it’s too sticky.

    Cover the dough with a towel, then let it rise in a warm place for 1 hour, or until doubled in size.

  2. Once risen, place it into a baking tray, gently brush the mixture with olive oil, sesame and sunflower seeds. 

    Bake it for about 40 minutes, and let it cool down for at least 30 minutes.