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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Friday
Apr092010

Yeast-Free Pumpkinseed Teff Sandwich Bread (gluten-free, vegan, ACD)

In my early days of being gluten-free, I swore I would never use binders like guar gum or xanthan gum.  I thought they were creepy (I still do, actually).  I wanted to believe you could bake healthy, delicious breads relying only on the natural qualities of flours and things like flax seeds and chia (I still believe this too). So, I went forth without them.  Over the last two years of my gluten-free life, I have baked lots of crumbly loaves of bread, breads that were like sponges, breads that were like hockey pucks, breads that I put in my mouth and promptly threw away. Thankfully, I had more successes, but never was truly satisfied. I yearned for the beautiful breads on gluten-free sites like Gluten-Free Girl and La Tartine Gourmande and Gluten Free Goddess and Whole Life Nutrition. I too wanted to become more ambitious with my baking. I got sick of sawdust and pudding.  I wanted the gluten back.  So last Fall, I started experimenting with guar gum, and was generally disappointed. Too much guar gum makes me feel like someone injected putty into my intestines, and I don't really enjoy the texture that it creates in baked goods.  It is just too, well, gummy.  I've used it probably less than 5 times, and each time find myself unhappy.

What about that other infamous gluten-imatator, xanthan gum?  Well, xanthan gum has occupied a touchy place in my life. You see, xanthan gum comes from the dried cell coat of a microorganism called Zanthomonas campestris. It is an all-natural ingredient derived from the fermentation of corn sugar, however, all corn sugars are removed in the processing of xanthan gum. Xanthan gum contains no corn protein and is usually tolerated by most corn-free people.  Some people, however, have reactions.  Fearing myself to be one of these people, I have been rather hesitant to jump on-board the xanthan gum train, nervous I would have some kind of corn-allergy reaction.  Occasionally it would its way into my life, in a brown rice tortilla or something else pre-made, but for the most part, I have been actively avoiding it for the last two years.

A couple nights ago, I broke down. I did it. I threw care to the wind, and I bought my first bag of xanthan gum.

I don't know how I feel about this turn of events. I feel rather conflicted, because using it feels fake and icky, but it will allow me to do lovely things in the kitchen.  Hmn.  

I do, however, know one thing for certain. I know that when added to flour and wet ingredients, my fancy new powder allowed me to create a yeast-free sandwich bread that is unlike anything that has come out of my oven in the last two years.  My bread sliced. It had a crisp, chewy crust. The inside was light and moist, with a definite crumb. It was like bread, and that made me very, very happy.  Suddenly gluten-free baking seems a whole lot easier; I felt like I received some kind of magic key.  Seriously, xanthan gum changes everything - what are those xanthan-loving people intimidated by when they have this in their gluten-free baking toolbox? 

 

Bread! Awesome, right?  I love a loaf with cracked, crackled top and an earthy appearance; I've never appreciated the alien-smooth surface of a white loaf.  And the texture?  Well, I audibly gasped when I sliced it, touched it, and felt it spring back a little under my finger.  Wow.  It is both light and nubby, flecked with bits of pumpkin seeds. Yum.

The recipe is inspired by the Dark Teff Sandwich Bread and Hemp Bread recipes from Whole Life Nutrition, adapted and combined with a bunch of my own twists.  I used a nearly equal blend of finely ground roasted pumpkin seeds, teff flour, and starches.  It is free of dairy, eggs, yeast and sugar, and tastes earthy and wonderful.  Best yet, it is high in protein and loaded with iron, magnesium, zinc, omega-6 fatty acids, amino acids, and fiber.  

Not only was this my first experiment with xanthan gum, it was also my first time weighing flours. Shauna, everyone's favorite Gluten Free Girl, has made the transition to metric weights in her baking, and swears by it. Why?  Because each flour weighs different amounts. Anyone who bakes regularly will pick up on this; this is why you need to add more of one type of flour and less of another when you are trying to swap them out in a recipe to reach the right consistency. When you use cup measurements, it is always going to inaccurate.  The amount of air in your flour (spooning vs. scooping vs. packing in flour) and the type of flour you use will change the actual quantity in that 1 cup measure. Try swapping flours cup for cup, and you might end up with a weight difference of 50 or 80 grams, depending on which flours you are trying to swap.   That, my friends, is going to mess up your recipe.  But when you weigh it, you really know how much flour you have - numbers don't lie.  If you swap 100 grams of one flour for 100 grams another flour, and you are on the path to making a good adaptation.  Granted, each flour behaves differently, so you need to take that into account when making substitutions, but at least you know you have the proper quantity!  I used weights when adapting and combining recipes to ensure that my dry to wet ratio would stay consistent, and it worked. Hooray! I felt like a scientist.  I need a digital food scale; my little non-digital one just won't cut the mustard for much longer.

Wow, I've been driven to laboratory created powders and food scales! Suddenly baking resembles science, my apron a lab coat. This is trouble, but it is so delicious!  I'm torn.  Oh well.  At least I have bread, right?  As for negative reactions... well, so far, so good, or so it seems.  Much to my surprise, actually, I seem to tolerate it better than guar gum.  I don't know if I'll use xanthan often or not, but I am definitely looking forward to trying it in some kind of delicate cake, or in Tartelette's recipe for gluten-free classic puff recipe, or attempting the gluten-free, potato-free, dairy-free lefse I've always dreamed about (am I insane?!).  Who knows. For now, it is all about me and this pumpkinseed loaf. 

I have to admit, this bread is a little fussy. Teff flour can be hard to come by (look online, at Whole Foods, or at your local co-op).  You have to grind your own pumpkinseed flour.  It has one little tablespoon of coconut flour. But if you are willing to take the ride, and have a well-stocked pantry, this is a very tasty bread that you will definitely enjoy!  I wish that it were made with soaked flours or a sourdough starter or that I'd sprouted the seeds and dried them before grinding, but I didn't. I just wanted bread that would slice and make nice toast, and I got it.  Sure, xanthan gum still creeps me out, but when it allows me to bake like this, I suddenly feel more comfortable with it...


Yeast-Free Pumpkinseed Teff Sandwich Bread

YIELD: 1 9X5 LOAF | ACTIVE TIME: 30 MINUTES | TOTAL TIME: 1 1/2 HOURS 

1 cup (130 grams) raw pumpkinseeds
1 cup + 2 1/2 Tbsp (190 grams) teff flour
1/2 cup (60 grams) arrowroot starch/flour
1/2 cup (60 grams) tapioca starch/flour
1 Tbsp coconut flour
1 1/2 tsp baking soda
1 1/4 tsp xanthan gum or guar gum
1 tsp salt or Herbamare
2 Tbsp apple cider vinegar (substitutions suggestions below recipe)
2 Tbsp finely ground flax seeds
1 1/2 cups water
2 Tbsp olive oil or grapeseed oil

Preheat oven to 350º F. Generously oil a 9x5 loaf pan (I used glass). Sprinkle pumpkin seeds in a cookie sheet and place in oven and let bake for about 10 minutes while oven heats.  Remove from oven and let cool slightly.

In a small bowl, whisk together water, flax, and apple cider vinegar, and let sit for 10 minutes.  Then whisk in oil and stir to mix.

While flax absorbs water, place cooled pumpkin seeds in a blender, food processor, or coffee/spice grinder and grind until you have a fine powder, like flour.  Place in a bowl, and whisk together with teff, arrowroot, tapioca, coconut flour, salt, and baking soda.  Create a well in the center, and add flax-water mixture, stirring to mix with a whisk, then changing to a sturdy rubber spatula or a wooden spoon. Dough will be very thick!

Place in oiled loaf pan and press into a loaf shape with a spatula.  Sprinkle with pumpkin seeds and press them lightly into the surface. Place in oven immediately and bake for 50-55 minutes at 350º, until a toothpick comes out clean. Remove from oven and let cool in pan for 5 minutes, then turn out on a rack and finish cooling.  Let cool completely before you slice, if you can, or wait at least 10 minutes. :)

Approximate nutrition information (whole loaf)

1946.1 calories, 69.7 g fat, 0.0 mg cholesterol, 3,358.8 mg sodium, 1712 mg potassium, 295 g carbohydrates, 22.2 g fiber, 0.0 g sugar, 51.8 g protein

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Reader Comments (42)

Yeah, I'm with you on being skeezed out by xanthan and guar gums. It just doesn't feel right, does it? But I'm also pretty sick of cutting open a muffin and ending up eating that pile of dust with a spoon.

Maybe if you were brave enough to try it, I can attempt this lovely-looking loaf this weekend. Because it is LOVELY looking. I'd love to toast that and put some clarified butter on it and let it get all melty...yum.

April 9, 2010 | Unregistered CommenterLeah

That is a beautiful loaf of bread. What amazes me is that it is yeast-free and doesn't look flat. I'm a little leary of xanathan gum myself. I had a bad experience of too much added to something accidentally, and later on there was a party in my GI system and I was sick the following day. I don’t feel as weird about guar gum though, which is good b/c I’m currently obsessed with coconut milk and no matter what brand I buy they all seem to have it added.

April 9, 2010 | Unregistered CommenterMetta

I feel the same way about x-gum, though I have had a bag of it in my cupboard for about 6 months. I try NOT to use it, but have on occasion. Really, you hardly need any! Even at work our giant batches of gf sweet breads and cookies and things usually call for 1/2-1 tsp.

I feel like weighing ingredients is the key to my successful baking, and I even have a scale! but I kind of forget about it and generally just avoid all kinds of bread-type baking anyway. Maybe this will spur me into action!

April 9, 2010 | Unregistered CommenterA-K

I'm glad the gums freak you out. They should. Guar gum and xanthan gum are both neurotoxins. They are chemicals that overstimulate your brain cells to the point that they explode, and when they explode they kill the brain cells around them as well. Loosing a few brain cells every now and the isn't a huge worry, but considering that these MSG-like neurotoxins are in just about ALL of our foods (anything with natural flavor of any kind, malted barley, carregenan, guar, xanthan or vegetable gums, "spices"... the list of names used to hide the fact that these are neurotoxins is very long) we're all basically consuming LOTS of these neurotoxins daily. These chemicals are associated with neurodegenerative illnesses such as Alzheimer's, ALS (Lou Gherigs), and Parkinson's Disease.

http://communities.mercola.com/forums/p/102709/219394.aspx#219394

I agree that it's tough eating baked goods without gluten or a gluten-like substitute such as xanthan gum, although many, many cultures around the world do just that and have for centuries. We're just not used to it. My thinking is that if the rest of your diet is very clean (generally no processed foods at all, so no other source of these glutamate neurotoxins) it's probably fine to indulge in an occasion slice or two of bread made with xanthan gum. Good to know the facts about everything you're eating though. But, sometimes it's just wonderful to have a good piece of bread for a sandwich or toast. :-)

April 9, 2010 | Unregistered CommenterAmy

I also meant to point out that guar and xanthan gums are listed as things to avoid if you have issues with candida, which many people on GF diets due to chronic illness have.

http://www.candida-cure-recipes.com/candida-cleansing.html

April 9, 2010 | Unregistered CommenterAmy

There are neurotoxins in the form of aflatoxins in peanuts, almonds and walnuts, brazil nuts, that I feel are far worse and more highly consumed. Perhaps that's why so many have are allergic to peanuts. I think 1/2-1 tsp amt in a whole loaf of bread, especially when we're eating a healthy unprocessed food diet otherwise is not an amount to be worried about. I don't eat commercial bread, rarely bake even GFV (gluten-free vegan) breads anyway, but this one I might try.

April 9, 2010 | Unregistered CommenterSuryaSmiles

Looks beautiful Kim! I love the idea of adding all of those ground pumpkin seeds - yum! :)

Aflatoxins are mycotoxins, toxins created by fungus. They are not neurotoxins. Neurotoxins are a specific type of toxin that acts specifically on nerve cells, Aflatoxins are definitely bad things, but they are not neurotoxins.

Xanthan gum and guar gum are a specific type of neurotoxin called an excitotoxin. They are called excitotoxins because they basically excite brain cells to death. They are a very specific, particularly awful kind of neurotoxin that leads to neurodegenerative diseases. Alfatoxins are not excitotoxins. Alfatoxins do compromise the blood-brain barrier, but do not destroy brain cells in the manner that excitotoxins such as xanthan gum do.

True peanut allergies are due to proteins in the peanuts, not due to the mycotoxins from the mold that grows on peanuts. Lots of people have mold issues which are serious, but the fact that food producers are adding excitotoxins to nearly ALL of our food is far more alarming. 98%+ of the food available at Whole Foods contains excitotoxins. Even foods labeled as organic. Trying to avoid all foods with excitotoxins is very, very difficult. Trying to avoid foods with mycotoxins/aflatoxins is extremely simple by comparison. I know because I have been 100% avoiding both excitotoxins and mycotoxins for over 1.5 years now. Only some foods contain aflatoxins, whereas nearly ALL foods in every grocery store, even true health food stores, contain excitotoxins. So, I have to completely disagree with you that aflatoxins are far worse than excitotoxins or that they are more highly consumed. Simply, utterly not true.

As I said, if you have a very clean diet, losing a few brain cells by occasionally eating a bit of xanthan or guar gum may not cause you to develop Alzheimer's. However, most Americans, including those who eat gluten-free, consume an enormous amount of excitotoxins (guar gum, xanthan gum, vegetable gum, natural flavors, carageenan, malted barley, spices, yeast extract, broth, on and on), which is why neurodegenerative diseases are on the rise at alarming rates.

Know the truth about what you eat.

April 10, 2010 | Unregistered CommenterAmy

I had a feeling that including xanthan gum in a recipe would get a response from people; apparently I was right! :) Thank you everyone for your great feedback and information.

In regards to neurotoxins occurring in food, I agree that most people eat too many processed items that are high in toxins. The challenging part is that our food culture has made it almost impossible to avoid these things unless you adopt an almost completely whole foods diet. while this would be a good choice for everyone, it can seem extremely polarizing and challenging for the most people. People talk to me all the time about how they just dont want to spend that much time thinking about food or cooking, or that they don't know how to prepare food. It requires a re-education of our culture to understand how to take responsibility for what you are putting in your bodies and what type of food production you want to support. I think this also goes for what people are putting on their bodies (lotions, creams, etc), cleaning their homes with, etc etc etc.... Those of us who need to pay attention to this stuff for immediate health reasons are in a unique situation to learn and be aware; many other people will just continue to get sick and need to pay attention later, but may never make the connection between their sickness and their food, which is unfortunate.

That said, I know that if I think too much about toxins occurring in my food or elsewhere I become a paranoid, anxious wreck, and do more psychological damage to myself than an occasional serving of guar gum or xanthan gum does. I know this because I've been in that mental place before, and it wasn't healthy for me (or the people around me!!!). So, I try to take the path of moderation. In general, I try to keep everything as natural, whole, and unprocessed as possible 99.9% of the time; I know I feel better that way. If I eat something that contains some kind of toxin occasionally, I try not to sweat it. Obviously, some people will be more sensitive to these things than others, depending on their toxic load and immune system response, so it is up to everyone to determine their personal tolerance and ability to handle small amounts of these things. It is all a compromise sometimes.

If you're willing to subject yourself to the neurotoxicity of xanthan gum lose a couple brain cells, this bread is delicious and totally satisfying in that I-want-a-piece-of-sandwich-bread way. :) If you won't eat xanthan gum, try to make it without, and let me know how it turns out!

xoxo
Kim

April 10, 2010 | Registered CommenterKim @ Affairs of Living

This is a wonderful looking bread, and I read the discussion regarding the gums with interest. I have to agree with you - in the phases of my life where I cared a lot about toxins etc, I did far more damage to myself by stressing myself out than that occasional muffin with xantham gum did.

(By the way, I have commented on your blog in the past as City Girl, but have changed my blog name and twitter etc to better represent what my blog has become).

Oh boy , this beautiful little bread sure stirred us all up . I have always felt very ill after consuming any Xantham gum or guar gum , really not sure what the problem is so when everyone talked about the toxic nature of these items I found it very interesting and I will keep all I learned here in mind . I think the bread looks beautiful just like everything you make always does and I so enjoyed getting to read what everyone had to say . I enjoy your site so much , I always learn so much and I really appreciate everything you do and go through to share your special gifts with all of us . Thank you :)

April 15, 2010 | Unregistered CommenterKathy

Duuuuude, this bread was great. I made it mostly as you directed, but I didn't have tapioca flour and didn't feel like going out to get any at 8 pm. I just used all arrowroot flour and it turned out good enough for me.

The flavor is great...I really love the taste of teff; it's so earthy. It's pretty heavy/hearty, though, so two regular slices were enough to completely fill me up. That made me sad because I wanted to keep eating more and more!

April 16, 2010 | Unregistered CommenterLeah

This looks beautiful! I am totally with you on the xanthan gum thing--I wanted so badly to believe that I didn't need it. But it's true, once you embrace it everything about gluten-free baking becomes worlds easier and the results are delicious. Teff is one of my favorite flours and this bread looks so earthy and wonderful--think I might be making a loaf soon!

April 21, 2010 | Unregistered CommenterBritt

Thanks for the great comments everyone! I've been enjoying slices of the bread that I put in the freezer; they thaw very well and are especially good toasted in the toaster oven! Enjoy!

April 21, 2010 | Registered CommenterKim @ Affairs of Living

I'd like to try this recipe but I'm allergic to coconut and flaxseed. Do you think it would come out well without these two ingredients? Maybe I should sub them out with something else? Thanks in advance for any suggestions!

June 22, 2010 | Unregistered CommenterNicole

NICOLE:
you could sub ground chia seed for the flax, or if you can't eat that, maybe try adding some Energ egg replacer? I don't use that, but it would bind as well as the flax, and provide some leavening. The coconut flour could be omitted easily and just left out - you may need to reduce the amount of liquid ever so slightly, since the coconut flour thickens the mixture and absorbs a lot of moisture. You could also try subbing a Tablespoon of bean flour- it would give a good sturdy body to the bread in a similar way to coconut flour.

Hope that helps!

Kim

This is the most WONDERFUL bread ever!! For my daughter and I, this is a HUGE happy recipe for us!! Thank you, thank you, thank you. I cannot thank you enough! We almost didn't try it because we'd had some very unsucessful teff recipes but the fact that all of the ingredients were safe encouraged us. I'm so glad we tried it. Since going GF and dealing with a multitude of other allergies and can't eats between us, this is the only completely safe, we didn't have to alter it bread recipe (except for we left out the herbamare) AND it's really good. Truly good, not just so-so, only-good-straight-from-the-oven, crumbles-at-the-thought-of-being-a-sandwich, use-the-rest-for-bread-crumbs bread! We are thrilled to have something that held up to sandwiches and even impressed the wheat eaters in our family. Yesterday, my daughter altered the recipe to make it a gingerbread recipe and it's still holding together today! We have plans to try other variations too.
I love what I've seen of your site. It is the only one I've found yet that addresses all of my health issues and food avoidances. Keep up the great work. I'll be back.

June 26, 2010 | Unregistered Commenterraisinkids

Thank you Kim for the great blog!!! I made this bread with some changes. I didn't have teff flour so I used quinoa flour instead. Also, I had to replace arrowroot starch with another measure of the tapioca starch. I also added salt ( I think 2tsp) and some whole pumpkin seeds. The bread came out so great!! It was crumbling a little bit if I tried to cut a thin slice, but with thicker ones I had no problem. I just bought some teff flour and will be making a new loaf now. Is there a difference between arrowroot starch and tapioca? I forgot to get that again :)

July 28, 2010 | Unregistered Commenterkaterinka70

Hey Kim!
Recently I was told I have a sensitivity to yeast, and to avoid vinegars too. Do you think I could substitute lemon juice in this recipe for the apple cider vinegar?
Thanks! Love your blog. :)
maidinak.blogspot.com

August 5, 2010 | Unregistered CommenterMegan

MEGAN-
Thanks for the great comment, and for the link to your blog! I'll check it out. As for subbing the vinegar, yes, try using 2 Tbsp of lemon or lime juice.. Otherwise, you could add 1 Tbsp of cream of tartar, it would also serve the same acidic effect and react with the baking soda. Using lemon/lime/cream of tartar will not give the same "yeasty" bready flavor, but will get it to rise, so give it a shot and let me know how it goes! xoxo Kim

August 5, 2010 | Registered CommenterKim @ Affairs of Living

KATERINKA-
I am so glad it worked out for you! Your substitutions and changes sound great. Thanks for sharing! The tapioca and arrowroot starch/flour are different - they behave a little bit different. Tapioca is gummier and adds a chewy texture to baked goods. Arrowroot also helps make things moist, but has a light texture than tapioca and is a more equal substitute for cornstarch. While you can try subbing them for eachother 1:1 because they have the same weight, they do have slightly different functions. Tapioca also browns and makes a nice crust, whereas arrowroot doesn't really. I hope that helps. xoxo Kim

August 5, 2010 | Registered CommenterKim @ Affairs of Living

Hi,
I made your recipe this morning and made only one change - 2/3 C sunflower instead of 1C pumpkin. This should not materially change the result. However, I only got half as much loft as shown in your picture. The bread is tasty but the calories are too high, so I am planning to work down the nut component. The texture is good too. But this is not looking like the sandwich bread I was hoping to find. Schar's makes an excellent sandwich bread,whole grain, low fat, high fiber and 70 calories per slice. Sami's makes a nearly normal loaf with millet and flax. Sami's doesn't guarantee free of wheat contamination, unfortunately, but it's clearly not a wheat bread. If they can do it, why can't we? Does anyone live in Tampa and willing to go ask for a tour at Sami's?

August 5, 2010 | Unregistered CommenterJG

Hey Kim!
You know, I've gotta tell you I searched Google high and low last week for better information on cream of tartar and could NOT find the information I was looking for. Low and behold I think you just gave me the information I needed. THANK YOU! Maybe there should be a button added to Google saying "Ask Kim!" I don't know about anyone else, but I would find that button useful. LOL!!

Have an awesome weekend!
Megan

August 6, 2010 | Unregistered CommenterMegan

Hey Kim! I had a baking day today and tried out several of your recipes. This one was my favorite of them all, I must say! The only question I had was...what can I do to add more rise to my bread? Mine doesn't seem to stand nearly as "tall" as yours does in your photo. I followed the recipe to a T, so I figured it may just be that it LOOKS taller in the photo. I am sugar/yeast/wheat/gluten/dairy/most fermented foods-free (but can have apple cider vinegar). I don't know a whole lot about what behaves in what way...in other words, I don't know which things will give it loft, and which won't. I LOVE the flavor, but just would love a slightly lighter, slightly taller loaf, to use for sandwiches. Any suggestions? Perhaps something with eggs? Or...who am I kidding, I have no idea what I'm talking about...I'll leave it to the pro :)

September 12, 2010 | Unregistered CommenterAmanda

What do you recommend in place of pumpkin seeds? I'm allergic to pumpkin and sunflower!

September 29, 2010 | Unregistered Commenterdenise

AMANDA:
Sorry for the slow reply! Loft is tricky. It could have to do with the baking soda you are using - if yours is old or got any moisture in it, it will not be as effective. You could also try adding 1 tsp of baking powder. When you are mixing the ingredients, do not overmix, which kills the air bubbles. Bake immediately after putting the pan. You certainly could add an egg, that wouldn't hurt and would help add loft, but you may need a tad more flour to make up for hte extra moisture. Good luck!

DENISE:
Any ground nut or seed should work. Many people bake breads with blanched almond flour, which I hear works very well, but you could grind up anything probably. I bet hazelnut flour (made by Bob's Red Mill) would be awfully good.

September 29, 2010 | Registered CommenterKim @ Affairs of Living

Wow, this bread looks amazing! Strangely enough I have tons of teff flour, and can get it very cheaply here en Suisse...I will have to try this!! Ha, and baking bread is precisely science, the perfect home chemistry project - hmm does it help that my measuring cups are shaped like beakers? lol. Beautiful beautiful job on this bread!

Have you tried Tartelette's puff pastry yet?? I have but I think my puff pastry skills are not quite up to par...I haven't given up yet though! I have gotten flaky layers, but no "puff" just yet!

October 1, 2010 | Unregistered CommenterJenn

OH. MY. STARZ!!!!!!! It's been almost 9 months since I've had BROWN bread! I'm VERY allergic to yeast, but I've been a bad girl, eating it anyway, because there was no bread without dairy, gluten, corn, soy and yeast which I had purchased that didn't taste like FEET! BLECH! This bread is WONDERFUL! I want to hug you through my SCREEN! <3 I am allergic to flax seed, so I used 1/4C less water and just a plain ol' egg. It worked perfectly! Thank you, thank you, THANK YOU! I could cry, I am so HAPPY!!!!!!

December 13, 2010 | Unregistered CommenterAmytheyarnfiend

@Jenn - Thanks for the comment! How funny you can get teff flour so easily in Switzerland! I haven't yet tried Tartelette's puff pastry - how exciting you got flaky layers, even if you didn't get puff.

@Amytheyarnfiend - YAY!!!!!!! Your comment made me smile. I''m returning your cyber hug. I hope you continue to love the bread! I'm posting a variation of this bread this week using gluten-free oats as well - I think you'll like it. :) I'm so glad that you enjoy it!!!

December 13, 2010 | Registered CommenterKim @ Affairs of Living

Oh my, I've been looking forward to making this recipe for a long while, as I also don't tolerate yeast, and shockingly all of the ingredients fall under my "occasionally tolerable" list. I made it for Christmas weekend, and was so pleased! I was really shocked at how perfect the texture was considering the consistency of the dough; it really looks like it shouldn't work at all. I made two mini loaves, and used slices for little turkey sandwiches, slathered seed butter on them, and made breadcrumbs for Ricki's Rutabaga Gratin! For references sake, I used both the lemon juice and the cream of tartar to replace the apple cider vinegar. Thank you so much for figuring this out for us!

December 28, 2010 | Unregistered CommenterKris @ GLOW

Hi Kim
Greetings from Australia!!!!
This loaf looks delicious and awesome......will try.... and was wondering if anyone out there has a good recipe for an oat loaf, with or without yeast, sourdough would be great too......i have a condition that calls for no sugars, (honey, maple syrup, molasses, cane sugar, dried fruit, all a no no) barley malt syrup is OK though. After reading about the gums I think I'll skip them too.....have enough headaches thanks!!!!
Unconventional flours are all OK, except soy, spelt, corn and of course, wheat, a big NO NO. No vinegars of any kind and absolutely no coconut product (oil & flour etc.) Rice, oat, barley, teff, quinoa, millet, amaranth, chia and buckwheat all good.....thank goodness!!!!!! This may be asking for the impossible but what the heck!!!!....if you don't ask you'll never know!!!!! Thanks in advance, love your site and have already tried a few of the recipes with great success.
All the best for the New Year.
Di McMahon

January 5, 2011 | Unregistered CommenterDi McMahon

I've played with this recipe some more ... This time I used almond flour instead of ground pumpkin seeds, (I was out) added one more egg and a little brown rice flour. I LOVE this bread! The hardest part is letting the bread cool- that's TORTURE! By the time 10 minutes is passed, I am spraying my knife with pam (so I don't hurt the loaf) and cutting into it!

January 14, 2011 | Unregistered CommenterAmytheyarnfiend

A beautiful bread - I'm going to try this on Christmas Eve! I'm at 8300 feet, and it's usually trial and error on the correct time and oven temperature, but almost guaranteed it will need more time and higher temp up here.
Thanks for your multitude of recipes!

December 22, 2011 | Unregistered CommenterEiga

Holy guacamole! This is AMAZING bread! Thank you so much! I've been gluten and dairy free for a few years and I'm finally getting serious about cooking for myself--this is the first gluten free bread I've made, and it's delicious! Thank you! This makes me so happy I could almost cry. Delicious warm out of the oven with strawberry jam! I thought the recipe was easy to follow, I had all of the ingredients except Teff flour, but I was excited to buy some and experiment! I'll definitely be making this again! THANK YOU!

January 10, 2012 | Unregistered CommenterHeather

Guar gum and xanthan gum are polysaccharides. They are sugars. The one PubMed abstract I viewed (http://www.ncbi.nlm.nih.gov/pubmed/4065389?dopt=Abstract) indicates that there is a proteinaceous component of guar gum (less than 2.5-4.5%) consisting of about 11 different amino acids, including aspartic acid and glutamic acid (aka glutamate). Aspartic acid and glutamic acid (aka glutamate, very similar to mono-sodium glutamate) are excitotoxins. To be clear, polysaccharides are not at all MSG-like. Their chemical structures are completely different from each other. So, approximately 2/11 (18%) of the 2.5-4.5% proteinaceous content or 0.25% of the total content of guar gum can be considered an excitotoxin. I didn't read the article to see if the other 10 amino acids were found (there are 21 different amino acids that comprise proteins). Not all amino acids were found in the same amounts in that 2.5-4.5% and I didn't take that into account either.

This recipe uses 1.25 teaspoons of guar gum and yields, what, 12 servings?
(1/12 of 0.25%...)
You get greater exposure to excitotoxins using Benefiber (http://www.sailhome.org/Concerns/Excitotoxins/Hydrolysis.html).

Another study found that guar gum reduced serum cholesterol levels (http://www.ncbi.nlm.nih.gov/pubmed/17457723).


Virtually all proteins contain aspartic acid and glutamic acid (I am a biochemist & study the structure & function of various proteins). We eat proteins everyday that are digested in our bodies. I wonder that a person with a leaky gut would have a risk of greater exposure to these amino acids in the blood and that consuming foods with a higher proteinaceous content than these gums (or foods such as legumes, grains, dairy, seeds, turkey that are naturally high in aspartate and glutamate) might be more of a problem than occasionally enjoying a recipe that has gums in the ingredient list. BUT, this is just an educated guess.


Looks like a yummy loaf of bread!

January 12, 2012 | Unregistered CommenterCheryl

This bread is FANTASTIC!!!
Just made a loaf of this last night and have been enjoying it immensely today (just finished a rockstar BLT for din-din w/ it).

The flavor blend and texture run deep and will DEFINITELY be keeping this recipe in my bread baking arsenal.

Extremely creative and deeply nourishing...your whole website is made of win.

August 28, 2012 | Unregistered CommenterBecca

Hi, I really love your recipe for teff bread. I'm on my second loaf now. This time I used sunflower seed instead of pumpkin seeds. For some reason my bread turned GREEN. do you have any idea why? It tastes yummy!

Thanks for your help...

September 16, 2012 | Unregistered CommenterAllisha

Hi Allisha! Sorry for the slow response. Ah yes, I've experienced GREEN baked goods from sunflower seeds and sunflower seed butter many times. The reason is that sunflower seeds are high in chlorophyll, that lovely compound that turns plants green with sunshine exposure. Chlorophyll reacts with baking soda and baking powder and for some reason, it pulls out that green color. Your bread is just fine, it's just showing its chlorophyll! great question :)

October 23, 2012 | Registered CommenterKim @ Affairs of Living

I was just about to ask the same question! Though the first time my bread was slightly green, due to the pumpkin seed pigment, with my sunflower/sesame seed substitute, it turned out very green. It's a relief to know it was just a reaction between those two ingredients. Both times I made this, it turned out really great. A fantastic recipe! Thanks. :)

November 18, 2012 | Unregistered CommenterJess

This smells and looks amazing. It's in the oven as I type! I can't wait to try it.

January 17, 2013 | Unregistered CommenterNicoleb

Kim, thanks for this post. The green bread is my question. I am trying to perfect a recipe for kiddos on SCD that need nut free bread. I have tried both Sunflower and Pumpkin seed and both turned green. We don't use flax on SCD, if that helps. Eggs, Baking Soda(AF), ACV and Seed flour... Any suggestions?

January 31, 2013 | Unregistered CommenterBrittany

This turned out great. I added chopped green onions and walnuts and made into rolls.

yummy.

thanks!

April 10, 2013 | Unregistered CommenterIumi
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo