Gluten Free Bread Recipe (with Teff and Psyllium Husk)

In small mixing bowl, dissolve active dry yeast in 100℉-110F water. (Use a thermometer)

In a separate medium bowl, combine teff flour, psyllium husk, ground flaxseeds, and salt. Mix well.

When yeast is active, add olive oil to the yeast mixture and stir.

Combine. Pour the yeast mixture into the dry ingredients and mix thoroughly.

Shape. Shape the dough into a very tall, high-sided loaf (try to shore up the sides, creating a football shape) and place it onto a parchment-lined baking tray. To add seeds, moisten the top with water or spray olive oil to help the seeds adhere, pressing them in a bit.

Rise. Let it rise in a warm spot (out of direct sunlight) until it has almost doubled. (1.5 or 1.75 times). I do this in my oven with the light turned on. This can take up to 2-3 hours, and it won’t get really big; look for cracks on top to ensure it has risen.

Preheat oven to 425℉, setting up the middle rack.

Bake. Bake for 35-45 minutes (uncovered) or until internal temperature reaches 205℉.

Rest. Allow to cool for at least 45 minutes before slicing.