peter reinhart’s gluten-free sprouted corn bread with teff

BREV Gluten-Free Sprouted Corn Bread with Teff image p 121IAM A WHOLE-GRAIN PERSON from way back, so when master baker and multi-James Beard Award winner Peter Reinhart’s new book “Bread Revolution” arrived recently, no hard sell was required. Listen to my radio interview with the author about the revolution–how new, sprouted flours and ancient grains, plus flours made from beans and seeds, are changing things up in taste and nutrition–and read a transcript of our chat at this link.

Here, to accompany our interview, is a recipe from the book, for Gluten-Free Sprouted Corn Bread With Teff (and a chance to win the book at the end of the page).

gluten-free sprouted corn bread with teff from ‘bread revolution’

(makes 8 servings)

Teff is probably one of the most ancient grains. This tiny grain, about the size of a poppy seed, is a nutritional powerhouse, high in iron, calcium, and protein but containing no gluten. Teff is most closely associated with Ethiopia and Eritrea, where it’s the main flour used to make injera, the flat, sourdough-type bread used for scooping up wonderfully spicy dishes. I find the flavor of teff a little too strong to feature as the primary flour in a bread, but I enjoy blending it with other flours. While teff can be sprouted and used in sprout form, it’s difficult to dry sprouted teff and mill it into flour because it’s so small. Therefore, I use standard, nonsprouted teff flour in this delicious corn bread. All of that said, you can certainly substitute other ancient grains, as well as bean flours, for the teff in this recipe. One of my favorite variations is to replace the teff with sprouted lentil flour, which makes this bread the perfect accompaniment to hearty soups. One final note: Any of the varia­tions of the Sprouted Corn Bread recipe (page 117) will also work well with this recipe.


sprouted corn flour (or cornmeal) 2¾ cups plus 1 tablespoon 11.75 333 84
teff flour (or another ancient grain or bean flour) ½ cup 2.25 64 16
baking powder 4 teaspoons 0.72 20.5 5.2
baking soda ½ teaspoon 0.11 3 0.8
salt 1 teaspoon 0.25 7 1.8
sugar (or honey or agave nectar) 6 tablespoons (or 4½ tablespoons) 3 85 21
buttermilk 2½ cups 20 567 143
eggs, slightly beaten 2 3.5 99 25
unsalted butter, melted 2 tablespoons 1 28.5 7.2
bacon fat or melted unsalted butter 2 tablespoons 1 28.5 7.2
TOTAL 43.58 1,235.5 311.2
  1. Position a rack in the middle of the oven and preheat the oven to 350°F (177°C).
  1. In a large bowl, stir together the flours, baking powder, baking soda, salt, and sugar (if using honey or agave nectar, add it to the buttermilk in the next step). In a separate bowl, whisk together the buttermilk, eggs, and 2 tablespoons (1 oz / 28.5 g) of melted butter, then pour into the flour mixture. Stir or whisk for about 1 minute to make a smooth, pourable batter.
  1. Grease a 9-inch round cake pan or 8-inch square baking pan (or a larger pan for a thinner corn bread) with either the bacon fat or the melted butter. Put the pan in the oven for about 2 minutes, until the bacon fat almost starts to smoke (or, if using butter, until it starts to brown). Remove the pan from the oven and pour in the batter, spreading it in an even layer.
  1. Bake for 25 minutes, then rotate and bake for 25 minutes longer, until the surface is firm and springy when poked in the center and a toothpick inserted in the center comes out clean.
  1. Let cool in the pan for 20 minutes before cutting and serving.

(Reprinted with permission from “Bread Revolution: World-Class Baking With Sprouted and Whole Grains, Heirloom Flours & Fresh Techniques,” copyright Peter Reinhart; published by Ten Speed Press. Photos copyright Paige Green.)

 enter to win the book

Rein_Bread RevolutionI’LL BUY COPIES OF Peter Reinhart’s “Bread Revolution” for two lucky readers–one chosen from the comments below, and the other from the comments on the transcript and podcast page from our radio interview, at this link. To enter here, scroll to the box way at the bottom after the last comment, and tell us:

Cornbread, anyone? What’s your take on what is one of my favorite foods of all (which I always make in an old black skillet)? Any extra ingredients, or things you serve it with?

Winner will be chosen at random after entries close at midnight Sunday, December 14. Good luck to all. U.S. and Canada only.

Don’t forget: Double your chances to win by commenting on this other page, too.

  1. Jane Harris says:

    Apart from the goodnesss of ancient grains, local honey, included in the recipe, is great for those who suffer with allergies. isn’t it sort of a natural antibiotic? Would love to win a copy of The Bread Revolution book…..Thanks!

  2. Connie Y says:

    This book sounds fascinating! We grow amaranth in the Heirloom Garden for our Master Gardening club and this old grain is so tiny (and the flower itself quite lovely), I’ve marveled at how much would have needed to be grown to gather enough for use in breads and the like. I’d not heard of teft, but I know there are so many grains I’m unfamiliar with and that these things are available again. Having recipes to go with them is that much better!

  3. Kelli Page says:

    Okay, so my husband and I have been of the Fast Metabolism Diet since last summer and we’ve been enjoying the Ezkeil (?) bread. I’m very interested in making our own.

    Thanks for offering this drawing!

  4. Patty D. says:

    My family loves a sweet cornbread made sweeter yet with our homemade jams or honey!!
    Thanks for sharing the recipe!! I have used Teff for a wonderful cooked breakfast cereal!

  5. Amanda says:

    Cornbread! I’m in Alabama where we serve cornbread with most things :) I would love to try this recipe, and the rest of them, for that matter!

  6. Lisa says:

    I also like to bake corn bread in a pre-heated cast iron skillet; it gives it a nice crust. I also like to add some cream style corn to the batter.

  7. Jewels says:

    Wow, sounds delish. I like to add corn kernels to my cornbread, which I also bake in a skillet. I have been known to add salsa, black beans and cheese, too. I love cornbread.

  8. suzanne says:

    Cornbread? Oh yeah! As long as it’s not too dry and crumbly, too sweet, and tastes corny…it’s a good thing!

    Extra stuff…Jalapenos or other Peppers, Cheddar Cheese, Corn, Scallions…or not.

    With…Chili, any sort of Bean stew, anything with a southern twist (summer Succotash and fried Chicken), just heated up with a schmear of butter on top or in the middle and a cup of tea. No reason or excuse to NOT have some cornbread!

  9. Sarah says:

    My mother’s from the South, my Dad is a Connecticut Yankee. There was always tension between savory cornbread and sweet cornbread in my house. I like them both!

  10. Stephanie says:

    My all-time favorite cornbread is from the Tassajara Bread Book. The ingredients separate into layers of cornbread and custard, all by themselves, and it’s delicious.

  11. Tony Michel says:

    This looks like a fabulous recipe that I can’t wait to try. I love cornbread and we have an Ethiopian grocery store that not only sells injera but teff flour as well. This gluten-free recipe will be appreciated by my wife. Thanks.

  12. Julie Martin says:

    Darn, I just composted my teff flour because it was several years old and I just wasn’t using it! Now I find a great recipe…

  13. Karen says:

    I love the baking details included above in making the corn bread, which is often make or break information that’s overlooked. I’m glad someone found and appreciates the value these baking treasures!

  14. Michelle Robinson says:

    Confession: I have never worked with teff flour before but I always like trying new things in the kitchen so I hope I win a copy of this book.

  15. Jessi says:

    Cornbread is great! I would make it more often if it wasn’t so hard to find non gmo cornmeal. I will give this recipe a try!

  16. Deborah says:

    Can’t wait to try this recipe! I love teff as a hot breakfast cereal with the addition of a handful of organic chocolate chips, stirred until melted.

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