Gluten-Free Teff Pumpernickel Bread MAKES ONE 2-POUND GLUTEN-FREE LOAF
INGREDIENTS
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1½ cups water, room temperature or warmed to 110°F
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3 large eggs, lightly beaten
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3 tablespoons safflower oil or other vegetable oil
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3 tablespoons molasses
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1 tablespoon cider vinegar
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1 cup rice flour
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1 cup potato starch (not flour)
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½ cup sorghum flour
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½ cup teff flour
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½ cup tapioca starch/flour
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½ cup low-fat powdered milk, whey or dairy-free milk powder
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¼ cup gluten-free cornmeal
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2 tablespoons unsweetened cocoa
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1 tablespoon xanthan gum
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2 teaspoons instant coffee powder
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1½ teaspoons salt
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1 tablespoon active dry yeast
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