teff shows off its nutty and sweet brilliance in this moist, hearty table bread
Yesterday, I ate slices of this rustic teff baguette after dinner, dipped in fresh basil and oregano infused olive oil. Today, I ate it for breakfast, some slices with butter and other slices with sunflower seed butter. This afternoon, I made baguette number two, which allowed me to enjoy a few more slices, plain and warm from the oven. Before dinner today, I ate more, for another round of dunk-a-roo in the previously mentioned herbal infused olive oil.
Can you tell how much I love this bread? I’ve been craving a good “dipper” bread, especially since my husband is addicted to dipping (non-gluten-free) bread in homemade basil pesto. I’ve wanted to dip, too! On my own plate of course, separate from gluten contamination. This bread definitely makes an excellent dipper bread, especially for flavor and texture. It’s not made for a lot of man-handling, although it held up well with gripping toddler hands.
Speaking of toddlers…The size of the slices, since it is a baguette, makes it particularly appealing to the finger-food-fancying toddler crowd. If you’re looking for a gluten-free, toddler friendly bread, this is it! My toddler happily joined me for the several courses of rustic teff baguette slices I consumed today. And she asked for more! This is the same toddler who normally isn’t very interested in gluten-free bread.
Tastes best freshly baked, so make sure to eat it that way (I guess that’s obvious). I ate morning after bread, which was still delicious and did not crumble into pieces of sand like many day old gluten-free breads do. I haven’t kept it out much longer than that, but I would assume its durability decreases with each day it grows old. I put some slices from a freshly made baguette in the freezer today, so we’ll see how they turn out. I’ve found that freezing homemade gluten-free bread the day I make it has preserved it better than any other method. That is, if there is some left over, and it hasn’t been out for 24 hours.
This bread also contains no xanthan or guar gum. Instead, I used a decent amount of ground flax seed meal (it was no measly pinch) to bind it together, which yielded the rustic look and feel of the baguette.
Rustic Teff Baguette
Makes 1 medium baguette
- 2 cups brown teff flour (311g)
- 1 cup brown sweet rice flour (140g)
- 1/2 cup ground flax seeds (49g)
- 1/2 tsp salt
- 1 1/4 tsp active dry yeast
- 1 egg, lightly whisked
- 1/4 cup extra virgin olive oil
- 1/8 cup honey
- 1 cup lukewarm water
- extra virgin coconut oil (or other oil) to grease the pan
- Grease a 9 x 11 glass baking dish with extra virgin coconut oil.
- Mix the brown teff flour, brown sweet rice flour, ground flax seeds, salt, and the active dry yeast together.
- Add the whisked egg, olive oil, honey, and water. Thoroughly mix together using whatever method you like best (spatula, hands, mixer, etc.).
- Shape into a long baguette that fits diagonally into a 9 x 11 glass baking dish. With a sharp knife, make one long shallow cut across the length or three shorter diagonal cuts across the width.
- Let bread rise for one hour.
- Bake at 350°F for about 40 minutes.
- Let the bread sit in the baking dish for about 10 minutes prior to transferring it to a cooling rack. Transfer very carefully!
- If you use your hands to mix the dough, slather them with coconut oil prior to mixing. The dough is very sticky.
- If you are using a baguette mold or pan that is not made out of glass, baking time may need to be adjusted.
- Wondering where I found my brown sweet rice flour? I ground it myself from brown sweet rice. Sweet rice has a higher starch content then regular brown rice.
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