This week's experiments included my favorite, Teff Carob Coconut Bread made in a muffin tin and mini loaf. The starter was a bit soupy so the breads were a bit heavy but the taste was still excellent. On the plus side the muffins didn't need the usual requisite toasting so I could grab them for the ride to work without having to toast.
Teff Carob Coconut Mini Loaf and Standard loaf slice
Teff Carob Coconut Muffins
The possibility of making a gluten-free sourdough cake, while staying within the parameters of my pure food standards, has been floating around my mind for a few months. Tapioca has some good potential cake properties so I added a hefty amount of it to a 2 cups of Teff starter.
I used an angel food pan and was pleasantly surprised. Besides being a bit rubbery, the finished product had a lovely flavor, a nice texture, and good crumb. This recipe has great potential. To reduce the rubbery-ness I will lessen the amount of teff flour and add some more oil.
The top was crusty and the bottom was nice like cake. I may need to cover the pan as it bakes.
If I achieve the texture I'm hoping for I hope I can double or triple the recipe and get a standard size cake in the angel food pan that is light enough to lift itself for proper rise. Will report back after my next trial.
Teff Tapioca Bread/Cake - Nice crumb!
Teff Tapioca Bread/Cake rising in an angel food pan
Teff Tapioca Bread/Cake with a crusty top
Teff Tapioca Bread/Cake with a nice cakey bottom