At a Glance
A reliable gluten-free teff sourdough loaf with a moist, slightly open crumb and deep, toasty flavor. Using teff as the primary flour with a blend of starches and psyllium creates structure without gluten. Measure precisely on a kitchen scale. Techniques adapted for gluten-free fermentation and handling produce repeatable results [1][2].
Not suitable if:
- • You don't have a gluten-free active starter → create a gluten-free starter
- • You need a very light, airy wheat-like crumb → try a rye or wheat recipe instead
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate hydration and flour ratios in gluten-free dough
Large Mixing Bowl
Deep bowl for mixing sticky gluten-free batter without splatter
Dough Whisk
Best tool for combining teff and starch without overworking
Parchment Paper
Easy transfer and cleaner baking when using a Dutch oven or sheet
Instant-Read Thermometer
Verify internal temperature to avoid gummy crumb
As an Amazon Associate we earn from qualifying purchases. Links are affiliate links.
Ingredients
Weigh all ingredients on a kitchen scale. Gluten-free batters are hydration-sensitive; accuracy matters [1][2].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Teff flour (brown or ivory) | 300g | 60% | Nutty flavor; fresh mill if possible |
| Tapioca starch | 120g | 24% | Adds chew and elasticity |
| Cornstarch or potato starch | 30g | 6% | Lightens crumb |
| Psyllium husk powder | 20g | 4% | Critical binder for gluten-free structure |
| Water | 430g | 86% | Warm (25-30°C). Hydration creates a thick batter rather than firm dough |
| Active gluten-free sourdough starter | 150g | 30% | Fed and active; teff or brown-rice based starter preferred |
| Olive oil | 15g | 3% | Improves mouthfeel and shelf life |
| Salt | 10g | 2% | Adjust to taste |
| Optional seeds (sunflower, sesame) | 50g | 10% | Mix in or top the loaf |
Schedule
Overnight Cold Proof (Weekday)
Mix in the evening, bake next day
Same-Day (Weekend)
Faster room-temp schedule
💡 Tips
- If fermentation runs fast, chill in fridge to slow activity — gluten-free starters react similarly to wheat starters [1].
- Shaped loaves keep up to 48h refrigerated before baking; longer increases acidity and changes crumb [2].
Step by Step
Combine dry ingredients
In a large mixing bowl whisk together teff, tapioca, cornstarch, and psyllium. Use a dough whisk or whisk to ensure even distribution — psyllium must be evenly mixed to form the gel that binds the crumb [1].
⏱ 5 minutes
Add liquids and starter
Make a well, add water, olive oil, and active starter. Stir into a thick batter using the dough whisk until smooth. Rest 10 minutes to allow psyllium to hydrate fully — this is the gluten-free 'autolyse' that improves structure [2].
⏱ 10 minutes + 10 min rest
Add salt and mix
Fold in salt and any seeds with a dough scraper or spoon until even. Avoid vigorous mixing; you only need homogeneity.
⏱ 2-3 minutes
Bulk fermentation
Cover the bowl with a lid or damp towel. Let ferment at 21-24°C (70-75°F) until batter shows doming and small bubbles — typically 2-4 hours depending on starter strength [1]. Gluten-free batters don't show the same stretch but will become slightly aerated.
⏱ 2-4 hours
Shape
Turn batter into a lightly oiled loaf pan or a floured banneton lined with parchment. Use a spatula or dough scraper to help transfer — gluten-free batter is sticky. Smooth the top with a wet spatula for even crust.
⏱ 5-10 minutes
Final proof
Cover and proof until batter rises noticeably (20-50% increase). For best flavor and texture, proof in the fridge 6-14 hours (cold proof), or 1-2 hours at room temp [2].
⏱ 1-14 hours depending on method
Bake
Preheat oven to 240°C/465°F with a Dutch oven or baking stone inside. If baking in a pan, place on parchment paper for easy removal. Score if desired with a bread lame. Bake covered (or with steam) 20-25 minutes, then reduce to 200°C/400°F and bake 25-30 more minutes until crust is deep brown and internal temp reaches 96-99°C/205-210°F measured with an instant-read thermometer [1][2].
⏱ 45-60 minutes
Cool
Remove loaf with oven mitts and cool on a rack at least 2 hours. Gluten-free crumb continues to set as it cools; cutting too early gives gummy texture [1].
⏱ 2+ hours
Tips & Variations
Variations
Seeded Teff
Add 30-50g mixed seeds into batter and 20g on top
→ Extra crunch and visual appeal
Slightly Sweeter
Add 1 tbsp honey to the water
→ Softer crust and milder flavor
Mixed Flour
Replace 50g teff with brown rice flour
→ Slightly lighter crumb and milder taste
Pro Tips
- 💡 Use a dough scraper to scrape batter — it keeps hands cleaner and reduces waste.
- 💡 Slice on day 2 with a serrated bread knife — flavor and moisture distribute overnight [2].
Common Issues
If things go wrong, check these common gluten-free issues and fixes:
Storage
Room temp in bread bag
4-6 days
Store cut side down on a board to retain moisture
Wrapped in kitchen towel
3-4 days
Use linen towel for breathability
Freezing
3 months
Cool fully, slice, then freeze individually
⚠️ Avoid refrigerating — gluten-free starches stale quickly in cold (retrogradation) and crumb becomes mealy [2].