This teff bread is gluten-free, fat-free, and vegan. It is loaded with protein and fiber, making it very satisfying. The mild flavor makes it super versatile, and when toasted, it tastes fantastic!

Teff Flour:

Nutrient-Rich: Teff is high in protein, fiber, and essential amino acids.

Bone Health: It’s a good source of calcium, which supports strong bones.

Blood Sugar Control: The fiber content can help regulate blood sugar levels.

Digestive Health: Rich in dietary fiber, teff promotes healthy digestion.

Arrowroot:

Easily Digestible: Arrowroot is gentle on the stomach and often recommended for those with digestive issues.

Nutrient Absorption: It helps improve the absorption of nutrients.

Ingredients

2 cups teff flour

1 ½ cups arrowroot flour

2 teaspoons salt

1 tablespoon hemp seeds

2 cups water, divided

3 tablespoons psyllium husk

1 tablespoon chia seeds

1 tablespoon flaxseed meal

2 teaspoons dry yeast

1 tablespoon apple cider vinegar

2 tablespoons pure maple syrup

Directions

Combine Dry Ingredients:

In a large bowl, mix together the teff flour, arrowroot flour, salt, and hemp seeds. Whisk until well combined.

Prepare Gel Mixture:

In another bowl, combine 1 cup of water with the psyllium husk, chia seeds, and flaxseed meal. Whisk together and let sit for 10 minutes until it forms a gel-like texture.

Activate Yeast:

In a separate bowl, mix 1 cup of water with the dry yeast, apple cider vinegar, and maple syrup. Allow this mixture to sit for 10 minutes.

Combine Mixtures:

Add the psyllium husk, chia, and flaxseed mixture to the activated yeast mixture. Whisk until fully combined. Gradually pour the dry ingredients into the wet mixture, stirring with a spatula until well incorporated.

Prepare for Baking:

Pour the batter into a greased loaf pan. Make a few slits on the top of the bread with a knife. Cover with plastic wrap and let rise for 1 ½ hours.

Preheat Oven:

Preheat your oven to 375°F (190°C).

Bake:

Remove the plastic wrap and bake the bread in the oven for about 1 hour and 15 minutes, or until golden brown.

Cool and Store:

Once cooled, slice the bread and store it in a ziplock bag in the freezer. Toast slices when ready to eat.