First of all what in the world is Teff Flour? Growing up in the southern United States the only flour you are usually familiar with is all purpose white flour. Unless you are from another country and it is common to your culture, you may not even realize there is another kind of flour. I discovered Teff flour when I was looking for a recipe for a gluten-free loaf of bread. That outcome is another post. Back to the cornbread.
I had made a Quinoa-lentil soup and I decided I needed cornbread to complete the meal. I looked in my pantry and discovered the types of flours I had purchased didn’t inspire me. I checked my vegan and gluten free cookbooks for a four blend that would be satisfying. I was missing some ingredient. On my way home from church I had the thought use psyllium husk and Teff flour. The words of my friend Morgan came creeping into my thoughts. Write down your experiments and write your own cookbook. I don’t know about the cookbook but I tried my first true experiment: Teff Flour Cornbread
1 c Teff Flour
1 c Cornmeal
1 tbl psyllium husk
1 tbl baking powder
1/2 tsp salt
1 tbl coconut oil
1 – 2 tbl olive oil
nondairy milk as needed for desired consistency
Let sit for about 5 minutes so the psyllium husk can do its thing. Bake at 375° for 25 minutes
It didn’t rise as high as I had hoped but it tasted good. The texture was true to cornbread and it was great with the soup. I call my first true experiment, my recipe a success. I will try more psyllium husk or baking powder next time. You are welcome to try it and modify. Let me know your results.
Teff Flour Cornbread and Quinoa-Lentil Soup