Teff flour or Cornbread

I find it very interesting that my most viewed post was written in 2016. I had begun my research and experimentation with heart healthy recipes. I was trying gluten-free flours to make familiar food items. This is when Teff flour entered my life. I had never heard of it before. I had made soup and I wanted some cornbread. I decided to use teff flour in making it. I shared the outcome and it has been my most viewed post. I don’t know why. Is the interest the Teff flour or the cornbread? I wonder.

Continued Search for Gluten-free Sandwich Bread

I have tried several different recipes for gluten free bread. They all have been described as guaranteed sandwich bread. The first one I tried looked okay but crumbled when you sliced it. That was the result for several of them. I was about to give up and then I found the recipe using Teff flour online. This bread is gluten-free, soy-free, dairy-free, egg-free and vegan bread. I have no health need that actually requires this kind of bread but if I can find one that is gluten-free that tastes good and slices for good sandwiches, I am on board. I am interested in anything that reduces inflammation. Arthritis, you know.  🙂

I didn’t know about Teff flour. It is a grain used in Ethiopian cooking for baking and as a side dish. It’s color ranges from light to dark  brown. I used a brown teff because it is the one I found in my favorite market. Bob’s Red Mill Teff Flour

I am learning about different kinds of flours and their uses. My only experience with sorghum was syrup my great-grandfather bought from a friend in the country. I didn’t know it could be made into flour. The recipe is below. It makes two loaves.  Enjoy

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1 1/2 cups millet flour

1/2 cup teff flour

1 cup sorghum flour

1 cup cornstarch (double the potato starch if you can’t eat corn)

1 cup potato starch

1 cup tapioca flour

4 tsp xanthum gum

1 tbsp salt

1/2 cup sugar

2 Tbsp active dry yeast (not rapid rise)

Add:

4 tsp olive oil

3 1/4 warm water (not hot)

I halved the recipe to make one loaf. I mixed the ingredients much like making regular wheat bread. The difference is, there is no need to knead the mixture.  I allowed it to rise about 50 -70 minutes sitting on top of a warm stove. I baked at 400 degrees for 10 minutes uncovered. I then baked covered it covered for 35-45 minutes. When it has baked completely, let it rest on a rack to cool a little.

As you may have noticed in the picture the bottom and sides were beautiful. The top cracked open. I don’t know why. It was delicious while warm. The next day the top and sides were hard and a little more difficult to slice. After three days it began to mold. I guess we don’t eat it fast enough. Refrigeration was not an option because it dried out the loaf.The source of the recipe suggested making bread crumbs, or croutons after the second day.  I should have done that.

I may try it again or I may just turn to flatbread for sandwiches.

To read the recipe and the full instructions aprovchar.danandsally.com

 

Teff Flour Cornbread

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

Before Cooking

1 c Cornmeal

1 tbl psyllium husk

1 tbl baking powder

1/2 tsp salt

1 tbl coconut oil

1 – 2 tbl olive oil

2 eggs

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

After Cooking

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