Almost Like Rye, But Gluten Free

I've been experimenting with gluten-free flours.  It's a whole different world of different flours to explore.  The techniques are different, and so are the challenges. 

A local mom and pop health food store is selling off their grocery items at a discount, so I snatched up some Bob's Red Mill teff flour to try for this recipe.  I just love rye bread, so I wanted to see how this bread would taste.

Teff dough, just after mixing in Kitchenaid

This dough mixed up slightly firmer than my other gluten-free doughs.  The other gluten-free doughs have mixed up like a loose, sticky paste.  This one held together much more, right after mixing.

Teff dough, after rising

The dough rose nicely.  Still, the texture was much stickier than dough with gluten.

I formed a boule on a piece of parchment, by constantly wetting my hands to shape it.  It's not possible to knead this dough!

I decided to make both a freestanding boule and a loaf.  A foil loaf pan was used because they are slightly smaller than my standard ones.  I was only using one pound of dough, so I wanted a smaller loaf pan.

The breads look nice, but I'm dissappointed that the boule came out a bit flat.  I might be to blame, though.  I had a number of things cooking (including some of our dinner), and so the breads went into the oven a bit late.

However, I wonder if rising the dough in a small, cloth-covered basket would help the bread keep it's shape?  I'd have to sprinkle the cloth with gluten-free flour or cornmeal, to make sure they don't stick.  Something to try next time....

And how did it taste and look inside? 

The bread tasted great, the caraway seeds added a lot of flavor.  The crumb looked nice, also.  I'd make this bread again if the teff flour weren't that much more expensive than regular rye flour.

Thanks for stopping by and visiting!  Please leave a comment.  What have you been baking?

Stop by again, soon.  It's fun to share baking.

Judy