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Teff Bread  This thread currently has 607 views. Print Print Thread
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BluesSinger
Monday, March 11, 2013, 5:03pm Report to Moderator Report to Moderator

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Ee Dan
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I found a great new local bread but it has a few things I can't have.  So what could I substitute if I made my own?  Below are the ingredients and the ingredients marked in red are what I need to find a substitute for.  Plus I have no idea of course how much of each of all the ingredients I'd need to actually make the bread.  Thanks for suggestions and any "bread maker knowledge" out there!

Organic Teff Flour
Organic White Rice Flour
Organic Corn Starch
Organic Brown Rice Flour
Cage-Free Eggs
Organic Extra Virgin Olive Oil
Organic Sesame Seeds
Organic Coconut Palm Sugar
Sea Salt
Xantham Gum
Yeast
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ABJoe
Monday, March 11, 2013, 5:16pm Report to Moderator Report to Moderator

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Quoted from BluesSinger
I found a great new local bread but it has a few things I can't have.  So what could I substitute if I made my own?  Below are the ingredients and the ingredients marked in red are what I need to find a substitute for.  Plus I have no idea of course how much of each of all the ingredients I'd need to actually make the bread.  Thanks for suggestions and any "bread maker knowledge" out there!

Organic Teff Flour
Organic White Rice Flour
Organic Corn Starch
Organic Brown Rice Flour
Cage-Free Eggs
Organic Extra Virgin Olive Oil
Organic Sesame Seeds
Organic Coconut Palm Sugar
Sea Salt
Xantham Gum
Yeast

White rice flour could be replaced by more brown rice flour.
Corn starch by arrowroot.
Coconut Palm sugar by any compliant sugar - although you may have to adjust the amount or liquid level depending on whether your sweetener is liquid or powder, etc.


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BluesSinger
Monday, March 11, 2013, 5:33pm Report to Moderator Report to Moderator

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Why do you think they used the Brown Rice flour?  to make the bread lighter?    Will Arrowroot have the same effect as cornstarch?  

sorry to ask.. I don't know much about this stuff!!

for the sweetener i could use date sugar or dried agave...
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ABJoe
Monday, March 11, 2013, 5:47pm Report to Moderator Report to Moderator

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Quoted from BluesSinger
Why do you think they used the Brown Rice flour?  to make the bread lighter?    Will Arrowroot have the same effect as cornstarch?  

sorry to ask.. I don't know much about this stuff!!

for the sweetener i could use date sugar or dried agave...

I don't know why they used what they used...  One thing I do know is that they didn't just guess at a recipe or make it once, they tested the recipe enough times to get a product that met enough parameters to be able to sell it.  To do this, they had to have reasons for what they did.  My guess is that the white rice flour helped it "stick" together better.  You might use some flax meal to do this as well...

Arrowroot has many of the properties/reactions of cornstarch, but not all.  For bread, I expect it will react very similarly, without the lectin reaction when you eat it...

Your sugar subs sound reasonable - although you may have to adjust the amount due to desired sweetness, but usually after you make it once or twice to judge variability, etc...


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prunella
Tuesday, March 12, 2013, 12:09am Report to Moderator Report to Moderator

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I can't say for sure how to make this bread, but I use only a little bit of teff, compared to rice flour--maybe 1/4 cup teff: 2 cups brown rice flour. I like to include a bit of tapioca or millet.  
I sometimes skip the xanthan gum, which is for texture, as it is an avoid for me.  The tapioca seems to help the texture, although it is merely a starch with no real food value. Arrowroot is also good for this.

I haven't had a chance to search for a recipe, but I'd recommend trying to find one. Gluten free bread doughs are very wet, with more eggs than required for gluten doughs.

I wish you luck! I was a competent gluten bread baker and have spent the past 2 years trying to figure out the chemistry of gluten free bread.
If you can tolerate einkorn flour, it creates a wonderful bread. Einkorn is an ancient for of wheat, which has not been rated by Dr.D.




The sun, with all those planets around it and dependent on it, can still ripen a bunch of grapes as if it had nothing else in the universe to do.

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Possum
Tuesday, June 11, 2013, 4:20am Report to Moderator Report to Moderator

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Oooh I just discovered how good teff is!! I bought some over a year ago & used it for a bit & forgot I had it Makes great gravy (right colour & blends well) I made a sough dough bread with it... Recipe had rice flour so I just subbed some of the teff & it turned out well & husband loves it!!

Type base says it is: "high in protein and carbohydrates and a good source of calcium and iron..." I am trying to find out the GI loading on it?! Certainly I don't seem to have the trouble with it that I do with all other GF flours... Anybody know where I can find out please?
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Lola
Tuesday, June 11, 2013, 4:47am Report to Moderator Report to Moderator

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make the flax bread recipe using a mix of compliant grain flours


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Enobattar
Tuesday, June 11, 2013, 2:36pm Report to Moderator Report to Moderator

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Quoted from ABJoe

White rice flour could be replaced by more brown rice flour.


I question the word 'more'.  It has been my experience, when substituting a whole grain instead of a white flour, to actually decrease the whole grain slightly.  For example... if the recipe calls for 1 cup white flour, I'll use 3/4 c. whole grain flour.

Bread making is so challenging, even when you DON'T have to substitue!  Much success to you.



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ABJoe
Tuesday, June 11, 2013, 3:10pm Report to Moderator Report to Moderator

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Quoted from Enobattar
I question the word 'more'.  It has been my experience, when substituting a whole grain instead of a white flour, to actually decrease the whole grain slightly.  For example... if the recipe calls for 1 cup white flour, I'll use 3/4 c. whole grain flour.

Sorry, I was speaking about a specific recipe where it called for both brown rice flour and white rice flour...  So the "more" indicated increasing the total brown rice flour and to be able to leave out the white rice flour...  I didn't mean that the substitute should be to use more brown rice flour than white rice flour for the sub...


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lux
Thursday, June 13, 2013, 7:51am Report to Moderator Report to Moderator

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