I explain more about my newest version of my gluten-free bread recipe on this page. The recipes I originally developed in my cookbook, Celeste's Best Gluten-Free, Allergen-Free Recipes, contain amazing recipes for gluten-free, yeast-free bread that actually tastes like bread should.
But one of the main flours in the recipes -- sweet potato flour -- is hard to obtain for some of my readers especially those outside the US, so I've begun creating recipes without it. This is the first loaf of bread I've created that does not use any sweet potato flour.
I can’t even begin to tell you how excited I was to develop these egg-free, gluten-free bread recipes. They exceeded all my expectations. This is the loaf we now make on a regular basis.
The teff and quinoa are nutrient rich grains. Adding them to the bread creates a wonderfully healthy multi-grain loaf of bread packed with protein and fiber.
And this bread tastes so good, too!
The trick to getting the greatest rise out of this bread is emulsifying the chia eggs with an immersion or stick blender before adding them to the remaining ingredients.
Makes one loaf
Preheat oven to 425 degrees. Heavily grease a glass 8½ x 4½ x 2½-inch loaf pan. In a large mixing bowl, briskly whisk together:
¾ cup arrowroot flour
¾ cup white rice flour
½ cup tapioca flour
¼ cup + 2 tablespoons ivory teff flour
¼ cup + 2 tablespoons quinoa flour
¼ cup sugar
1 tablespoon konjac powder or xanthan gum
1 tablespoon cream of tartar
1½ teaspoons baking soda
1½ teaspoons sea salt
In a small pot, heat to almost boiling:
⅔ cup of water
In a 2 cup measuring cup, add:
2 tablespoons whole chia seeds
Then add to it:
9 tablespoons of the heated water (½ cup + 1 tablespoon)
Blend with an immersion or stick blender on high speed for 10 seconds or until mixture congeals. Let rest for 1 – 2 minutes, then blend again for 10 seconds or until mixture gels and thickens.
Add to it:
1⅓ cups water
3 tablespoons extra light olive oil
2 tablespoons lemon juice or apple cider vinegar
Pulse again briefly, until all ingredients are blended together, and add to mixing bowl. Beat on low speed (over mixing can create tunnels and cause the top to separate from the rest of loaf after cooking) for only 45 seconds (use a timer for accuracy to ensure best rise). Batter will resemble a thick muffin batter. Immediately fold into greased loaf pan. Batter will fill up three quarters of the pan.
The batter is thick and almost the consistency of a muffin batter.
Scoop out the dough, drawing from the bottom of the bowl and pour it into greased pan.
Place loaf pan in oven. (Loaf should be placed in oven soon after liquid has been added to dry ingredients to ensure the greatest rise.)
Lower oven temperature to 400 degrees. Bake for one hour. Remove from oven. Slide a dull knife between bread and pan to loosen loaf if necessary. Remove loaf from pan and place on wire rack to finish cooling. (Leaving bread in the pan can cause the bottom crust to become soggy from condensation.) Allow bread to cool at least an hour for ease in slicing. When completely cool, loosely wrap loaf with plastic wrap and store at room temperature. Bread stays soft and fresh for several days.
Or if desired when it's completely cool, slice and freeze it. Lay slices on a baking sheet that will fit in your freezer. Once frozen, remove bread from tray and place in a resealable bag in your freezer. Or simply separate slices with freezer paper before storing in a resealable bag in freezer. You can then remove as many slices as you need later, and it thaws quickly at room temperature. If you’re making sandwiches for school lunches or to take to work and eat later, don't bother to thaw the bread first, as it will be defrosted by the time it's eaten.
A reader asked me to create a video showing how to make this gluten free bread loaf. I've posted it below. It will also give you many tips and tricks to create the best loaf possible.