We all make mistakes, sometimes they end up in the trash and sometimes they end up being something completely different than you what you expect. Since I ran out of quinoa and a base flour like sorghum and brown rice, I decided to make a bread purely out of Teff (and tapioca starch to balance it out.) It came out as a light pumpernickel/brown bread, one that would be good toasted with butter. It didn't end up in the trash. I ate it happily. But next time I'd trade out 1/3rd cup of teff and add brown rice. Teff is a brilliant tiny grain but unless I tweak the rest of my bread recipe, it needs a little robust friend like brown rice. Here is a picture of my 3 little friends. So yes, you can make do with just one, but mixing different gluten free flours together always yields a better result.
1 cup of teff flour
1 cup of tapioca starch
1 1/2 teaspoons of xantham gum
1/2 teaspoon of salt
1 teaspooon of unflavored gelatin
2 tablepoons of sugar or sweetener. (I use erythritol and I use 3 to make a sweeter bread)
2 teaspoons of cinnamon
1/4 cup of dry buttermilk powder
2 Tablespoons of ground flax
2 1/4 teaspoons of dry yeast granules
1 egg plus 1 egg white
1/2 teaspooon of cider vinegar
1 cup of water
3 tablespoons of oil
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