Teff, Millet and Cranberry Bread

This recipe is based on Teff Pepperoni Bread, found on page 111 of the book

The Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Coo...
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by Mary Ann Wenniger

but I modified the recipe to be vegan and consistent with what I had in the pantry. Most important, I guess, was the fact that I substituted a mix of potato starch and potato flour for the tapioca flour in the original recipe. I also used cooked millet instead of cooked teff, since I had teff flour but no whole grain teff.

Dry Ingredients:

• 1 cup teff flour
• 2 cups brown rice flour
• 1/2 cup cooked millet
• 1 package yeast
• 2 teaspoons sugar
• 4 ounces dried cranberries (from Trader Joes)
• 1/4 cup potato flour
• 3/4 cup potato starch
• 4 teaspoons xanthan gum
• 1.5 teaspoons salt

Wet Ingredients:

• 2 heaping tablespoons of GF vegan margarine, melted
• 1.5 cups unflavored and unsweetened GF soy milk (Westsoy)

Cook the millet while doing the rest.

Mix the dry ingredients, except the yeast, in a bowl.

Combine the soy milk and margarine and heat in a microwave for 45 seconds to a minute, just enough to melt the margarine and make the liquid warm to the touch.

Using our Zojirushi bread machine

Zojirushi BBCCX20 Home Bakery Supreme Bread Machine
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Average Customer Rating: 4.0

the procedure calls for adding the dry ingredients first, then the liquid. Always select the Quick Cycle for GF bread, on some machines it is now called a Gluten Free cycle.

Try not to eat anything while the bread is baking! I like the nutty, earthy flavor of teff, and it is high in fiber and nutritional value. Using soy milk instead of water helps to replace some of the protein that is absent because there is no wheat, not that wheat is very high in protein, but it is fairly high for a grain.

Using brown rice flour instead of white rice flour also helps to create the earthy taste, and it includes more vitamins.

I like to put peanut butter on fresh baked bread, oh yes, that is as good as winning the lottery.