Teff Bread Recipe

Easy no-yeast teff bread that actually tastes good. Gluten-free, simple to make, and bakes into a hearty, sliceable loaf with a crisp crust.

Prep Time25

Cook Time50

Total Time1 15

Course: Breakfast, Lunch, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 179kcal

Equipment

1 Medium saucepan
1 Baking sheet
Oven or toaster oven

Ingredients

½ cup whole teff
1 ½ cups water plus ¼ cup for blending
½ cup oat flour or flour
1 tablespoon plus 1 teaspoon whole psyllium husks
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt or to taste (optional)
2 tablespoons nutritional yeast
¼ cup pumpkin seeds or sunflower seeds
1 tablespoon apple cider vinegar

Instructions

Cook the teff: Add the teff and 1 ½ cups water to a medium saucepan. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, stirring occasionally, until thick like porridge. Remove from heat and cool until just warm.
Blend: Add the cooked teff and ¼ cup water to a high-speed blender, or use an immersion blender. Blend until completely smooth and thick.
Mix the dry ingredients: In a large bowl, mix the oat flour, psyllium husk, baking powder, baking soda, salt, and nutritional yeast. Whisk well until evenly combined.
Combine: Pour the blended teff mixture into the dry ingredients. Mix until fully incorporated into a thick dough. Fold in the pumpkin seeds. Let the dough rest for 10 minutes to hydrate and firm up.
Add vinegar: Add the apple cider vinegar and use your hands to squeeze and mix the dough to combine. Do not overmix.
Shape: Transfer the dough to a parchment-lined baking sheet. Shape into a loaf, keeping the height no more than 1 ½ inches (4 cm) for even baking. Press a few pumpkin seeds onto the top.
Bake at 350°F (175°C) on the middle rack for 50–55 minutes, until firm with a set crust. For a beautiful golden top, brush with olive oil every 20 minutes.
Cool: Let cool completely for at 30 minutes before slicing. This step is key for the texture to set properly.
For serving: Slice and toast.

Notes

A good source of magnesium, with ~70 mg per serving.

Find the teff I used here. See 'Shop Healthy Ingredients.' Use remaining teff to make these Teff Recipes.

Use a low-sodium potassium salt to reduce sodium while still getting a salty flavor. Or skip the salt if needed. The bread will taste plain, so it’s best toasted and topped.

Cool completely before slicing. Slice thin. This bread is hearty. Thin slices improve texture and toast well.

Nutrition