Gluten free teff bread

A very good friend of mine recently gave me a recipe book, filled with delicious gluten free bread recipes.  I’ve been going through them and trying them, adapting them to suit my tastes when necessary.  The book isn’t translated into English, but if you understand French, then I thoroughly recommend it!  It’s available on Amazon here.

I had never used teff flour before and was very pleasantly surprised.  It has a lovely smell and flavour, and gives the bread a nice brown colour.  I have adapted the recipe slightly, using some buckwheat flour and reducing the amount of cornflour.

It’s easy and turns out delicious – the children all love it!

If you can’t find teff flour in a local shop, just order some from Amazon.  They have plenty of brands to choose from – here is one of a link to one of them.

As usual with gluten free bread, this loaf is most delicious eaten fresh, after it has cooled down completely.  It keeps well though, wrapped in some silver foil.  You can also cut your loaf in slices, freeze them and take them out one by one to toast them.

So… here is the recipe:


For one big loaf, baked in a 25 x 10 cm cake tin

  • 560 ml water (not too cold)
  • 7 g dried yeast
  • 8 g sugar
  • 10 g sunflower oil
  • 160 g rice flour
  • 90 g teff flour
  • 160 g potato starch
  • 45 g buckwheat flour
  • 45 g cornflour
  • 14 g psyllium husk powder
  • 10 g salt


  • In a big bowl, mix the water and dried yeast.
  • Sprinkle the sugar on the mix and let it rest for ten minutes to activate the yeast (see baking bread) .
  • Add the sunflower oil, rice, teff and buckwheat flours, followed by the potato starch, cornflour, psyllium husk powder and salt.  Mix thoroughly (I used my hand mixer with the kneading hooks).
  • Line the cake tin with some non-stick baking paper and pour the bread dough into it.  Let the dough rise – if possible in a warm and humid place.  It should take between 30 minutes and an hour to rise.
  • Bake in the oven for 40 minutes at 210°C if you have a fan oven – 230°C if you use conventional heat.  I take the loaf out of the tin after 30 minutes and bake it for the last 10 minutes in the oven but out of the cake tin (that way it is nice and crusty all over!).

Let the loaf cool down completely before slicing your bread.

Enjoy 🙂

Want the video tutorial for this recipe?  Watch is here 👇