Ingredients
- 1/3 cup teff flour
- 1/3 tapioca flour
- 1 1/3 cup corn starch
- 2 tsp dry active yeast
- 1 tsp sea salt
- 2 tsp xanthan gum
- 1/2 cup water
- 1/2 cup canned coconut milk
- 2 small eggs
- 1/3 cup honey
- 1/3 cup melted coconut oil (I used expeller pressed)
- 1 tsp vanilla
- raw sugar for sprinkling on top
- melted coconut oil for greasing pan and for handling the dough
Preparation
Step 1
Mix the dry ingredients together in a bowl. In the bowl of a stand mixer combine wet ingredients. Add dry into wet and mix until there are no lumps of dry flour. Scrape down sides of bowl a couple of times during mixing. Using a spatula, form dough into a ball in the bottom of the bowl. Cover mixer bowl with a clean dish towel and let it rest and rise at room temperature for 2 hours. Meanwhile prepare a nonstick loaf tin (8.5 x 4.5 inch) by greasing with coconut oil. After the 2 hours, liberally coat your hands with melted coconut oil and form dough into a ball with your hands. Transfer dough into loaf pan and gently shape and smooth the loaf to fit the pan. Smooth the top of the loaf (something I could have done better). At this point I sprinkled some raw sugar on top and allowed the loaf to rise for another 40 minutes. Preheat oven to 350. Bake for 40-45 minutes until the top is a caramel brown and is firm to the touch. After cooling a bit remove it from the pan. Let the loaf cool before slicing and eating.