Post navigation Gluten-free Rustic Artisan Bread This is the best loaf of gluten-free bread I've ever tasted, with a delicious, yeasty flavor and a satisfying crunch as you bite into the sturdy crust. Tear off a chunk like you would with your favorite loaf of artisan wheat bread and savor the contrast between the perfect crust and a moist interior. The bread doesn't crumble after freezing either. But best of all, it makes great toast. I've made a lot of gluten-free bread over the last seven years and this loaf rivals any made with wheat. While many gluten-free cookbooks recommend using teff flour in small amounts, I always thought it could take center stage in a loaf of bread, as it makes a delicious porridge, with a sweet, nutty flavor that's vastly superior to most of the alternative grains. By itself, it's too heavy, but when I combined it with tapioca and white rice flour it created a great loaf with a mild flavor that pairs well with any food. Teff originated in Ethiopia, where it's used to make a sourdough flatbread called injera. Teff is also famous for being the world's smallest grain, with seeds so tiny you can barely see them. When I'm baking bread for someone with celiac, I buy the flours in sealed packages to make sure there's no cross contamination with a gluten-containing ingredient. If your only problem is fructose malabsorption, you don't need to be as careful and you can use flours and starches