Does teff flour destroy gluten, and what do do about it?

I like to add various different types of flour to bread when baking for sake of variety: Amaranth, Chickpea, Teff, Corn, Sorghum, etc. These all worked fine when I was using a bread machine.

Now I like to do everything by hand, and I'm encountering the following problem with Teff flour specifically (and none of the others so far!). Basically, the dough becomes extremely thin (like a liquid) even with just a small amount of Teff (even just 15% Teff and the rest wheat). Even when I use less water to maintain a reasonable consistency in the dough, I can't seem to form it into a loaf; the gluten just breaks down almost immediately. This is not just an issue about not having enough wheat flour: I can add easily 25% of other gluten-free flours such as chickpea flour without any problem. Does Teff flour destroy the gluten in some way? Is there any way around this other than baking in some sort of receptacle which creates the correct shape for the loaf?

Best Answer

Teff is probably one of the oldest domesticated plants so doesn't lend itself well for modern processing:

Normally the seeds are boiled just like rice
If you insist on making bread with it, you can make Injera (an unleavened bread)
For baking a "standard loaf of bread", it's not really suitable for that due to its high protein and mineral content, but you can still generously dust your bread with teff as you're using a small % anyway

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Is teff inflammatory?

It's gluten-free Gluten, the protein found in wheat and other grains such as barley and rye is often associated with digestive issues such as gas, bloating, diarrhoea and constipation. Teff is easy to digest and anti-inflammatory; the opposite to many other highly refined grains.

Is teff flour hard to digest?

It's Gluten-Free and Easy to Digest Teff flour is a gluten-free flour, which makes it a great option for people with Celiac disease and other gluten sensitivities. Even if you tolerate gluten relatively well, though, you may find that teff is easier on your digestive system.

How do you reduce gluten in flour?

Through a process called centrifugation the major constituents of the flour are separated. The starch and other constituents dissolve, but the gluten, which is not water soluble, does not. Once starch and gluten are separated by centrifugation, the gluten is washed thoroughly and dried.

Can gluten-free eat teff?

Teff and Gluten Unlike other grains like wheat, barley, and rye, teff is gluten-free. This makes it a good choice for people who have Celiac disease or are sensitive to gluten.

How To Use Teff Flour for Gluten Free Baking - the properties and best uses for teff flour

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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