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My gluten-free teff & oat bread is a perfect power up, any time of day. It is also vegan, yeast-free. easy to make in minutes, and ideal for fueling your next marathon, or any of your epic adventures! You can also make it oil-free.

Happy Monday, everyone!

The Houston Marathon is fewer than 6 days away, whoo-hoo! This will be my first time running it, and I am especially excited because it is such a short distance away (no plane trips required), it’s super-flat (last marathon–July–was in San Francisco), and all of my Saturday-morning running buddies will be there, too. (Any power hungry readers running this year? I’d love to know!)

The only downside has been training in the cold. Yes, cold in Texas! It has been in the teens the last few weekends, and I hate running in the cold. As a reward, I have been making and baking runner-food (e.g., power bars, breads, energy cookies) following frigid runs, so that I can stand by the oven as much as to reap the rewards of my labor.

Wholesome Gluten-Free Bread Made with Teff Flour

One of my favorite new developments is this dark and delicious quick bread, made quickly and easily with oats, and teff, a favorite superfood of Ethiopian, Eritrean, and many Western  distance runners, too.

It’s my gluten-free Teff & Oat Bread. I like to call to call it Marathon Bread.

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The inspiration for the bread came from a recipe I stumbled across, in Bon Appetit. for super-seedy, gluten-free bread. It caught my eye because I gravitate towards dark, hearty loaves of bread, plus, I knew I had some teff flour (which is called for in the recipe), waiting for a use, in the freezer. It looked and sounded like a winer.

Yeast-Free Teff Bread

But then I looked at the recipe more closely. It is a yeast bread (fine), but…did I want to wait around to soak oats proof yeast? No. Further, while I am a fan of nut- and seed-studded baked goods, 2-1/2 cups worth seems excessive, as well as unwise for fuelling long runs (too many pit stops. Enough said on that subject :)).

So, I scrapped the yeast, nuts and seeds, and headed in my own direction, recalibrating the bread as a simple, hearty quick bread.

I love it. I think you will too.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Nut-free
  • Ol-free option
  • Yeast-free
  • Quick and easy to make
  • High fiber


The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need a small amount of salt (always optional or adjustable) and water (I use filtered tap water).

How to Make Gluten-Free Teff & Oat Bread

Note that the complete directions are also in the recipe card below.

You can whip up this bread in no time flat! First, the liquids are mixed with the oats, psyllium and flax, and then left to hag out for 15 minutes to thicken. The remaining ingredients (teff flour, salt, baking soda, and oil) follow. That’s it!

Note, in the photo below, that the batter is VERY thick, in large part due to the psyllium husk, which adds structure to the loaves. It may seem dry when you first add the teff flour mixture, but keep stirring, it will all blend.

Gluten-free loaves that rely on psyllium and flax need all of the added structure they can get, which is why I decide on four mini loaves as opposed to one 9×5-inch loaf. This allows the bread to bake completely in the centers for a traditional wheat bread-like texture, with minimal deflation after baking.

It also makes it easy to wrap and store extra loaves in the freezer.

The loaves take about 40 to 44 minutes to bake. Do not open the oven to peek, or the loaves may deflate before they are done!

When the loaves are finished, they will be puffed high above the edges of the pan, but this is only for a moment (due to the psyllium). The tops will drop almost immediately, but, due to the small loaf size and combination of ingredients, the loaves retain their shape (no center drooping, and no gumminess!).

These are the fully-cooled loaves:

Tender and Wholesome Texture

The texture of the bread is tender, similar to a whole wheat and oat quick bread recipe I used to make years ago. It is perfect for sandwiches, toast, or anytime gnoshing, plain or adorned with favorite toppings.

While I love the bread best with teff flour, I am happy to report that it also works beautifully with an equal amount of any the following superfood flours:

Happy baking!

How do I make the bread oil-free?

Simply replace the oil with an equal amount of nondairy milk, unsweetened applesauce or unsweetened pumpkin purée.

Is there a substitute for the teff flour?

An equal amount of amaranth flour, quinoa flour, sorghum flour or millet flour can be used in place of the teff flour.

What can I use in place of the molasses?

An equal amount of maple syrup, coconut sugar, agave nectar, brown sugar, or honey (if vegan is not necessary), can be used in place of the molasses. If you prefer no sugar, you could add 3 extra tablespoons of milk, or 3 tablespoons of applesauce or pumpkin puree.

Teff & Oat Bread {Gluten-Free, Vegan, Yeast-Free}

Teff & Oat Bread {Gluten-Free, Vegan, Yeast-Free}

Yield: 4 small loaves (32 slices)
Prep Time: 15 minutes
Cook Time: 44 minutes
Total Time: 59 minutes

A quick & simple, dark & delicious quick bead made with teff flour and oats. Naturally gluten-free, vegan and yeast-free, it is perfect for fueling up before your next marathon or any of your epic adventures! It can also be made without oil.


  • 1 and 3/4 cups (425 mL)water
  • 1 cup (250mL) nondairy milk
  • 1 teaspoon cider vinegar (or lemon juice)
  • 1 and 1/2 cups (150 g) rolled oats (certified GF, as needed)
  • 1/4 cup (20 g) whole psyllium husks
  • 1/4 cup (25 g) flaxseed meal
  • 3 tablespoons (45 mL) molasses
  • 1 cup (160 g) teff flour
  • 2 teaspoons baking soda
  • 1 and 1/4 teaspoons fine sea salt
  • 1/4 cup (60 mL) neutral vegetable oil (see notes for oil-free options)


  1. In a large bowl, stir together the water, milk, vinegar, oats, psyllium, flaxseed meal and molasses until combined. Let stand for 15 minutes.
  2. Meanwhile, preheat oven to 350F (175 C) and grease or spray 4 small (5x3-inch/12.5x7.5 cm) loaf pans.
  3. In a small bowl, whisk together the teff flour, baking soda and salt.
  4. Add the teff mixture and oil to the oats mixture, stirring vigorously until completely combined (batter will be very thick). Divide batter equally between prepared pans, smoothing tops.
  5. Bake in the preheated oven for 40 to 44 minutes and tops of loaves are very puffed. Transfer to a cooling rack and cool completely in pans (loaves will begin deflating almost immediately, to about the level of each pan top).
  6. Remove from pans, slice and eat!


Oil substitutes: Replace the oil with an equal amount of applesauce, pumpkin purée, or nondairy milk.

Flour subs: An equal amount of amaranth flour, quinoa flour, sorghum flour or millet flour can be used in place of the teff flour.

Sweetener subs: An equal amount of maple syrup, coconut sugar, agave nectar, brown sugar or honey (if vegan is not necessary), can be used in place of the molasses. If you prefer no sugar, you could add 3 extra tbsp. of milk, or 3 tbsp. of applesauce or pumpkin puree.

Nutrition Information
Yield 32 Serving Size 1 slice (1/8 of 1 loaf)
Amount Per Serving Calories 56Total Fat 2.5gSaturated Fat 1.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 157mgCarbohydrates 7.5gFiber 1.8gSugar 0.1gProtein 1.2g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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    1. Hi Maria,

      This recipe is best baked in the smaller pans, so that it does not sink (which can happen with breads that are both gluten-free and vegan). You could definitely try in a larger pan, but I suggest adding more psyllium husks (perhaps 2 more tablespoons), and then baking for double the amount of time.

  1. I made this tonight. I didn’t pay close attention to the recipe and mixed all the dry in one bowl and all the wet in another. I mixed the two together and made sure there was no lumps of dry teff flour. Let it set for 15 minutes and baked. I only used 1 tablespoon of molasses. The mini loaves didn’t sink at all and stayed plump. I like the flavor real well, but was surprised how oily they are. Of course you did call them Keto for a reason! ???? I am gonna make these again, taste great, but using apple sauce.
    Thank you,

  2. Delicious !I subbed chia for flax, nut butter for oil (more nutritionally dense), and only 1 tbsp molasses.
    Bread is dark, holds together fantastically, taste is ‘teffy’ balanced with sweet. Cuts beautifully for slices. Toasts well. Used 4 small loaf pans lined with parchment. Thank you!!!

    1. Whoohoo! I am so glad you pulled this one up, Vicki, as I need to get back to using teff, it is so tasty. I am going to have to try your variations for this recipe!

  3. WOW! I have found a bread that I absolutely love! I can see that this recipe would be a good starter bread for other ingredient such as banana and raisins and nuts and etc.

  4. Thank you so much for this delicious and easy recipe. My hubby and I made it twice already. We replaced the molasses with applesauce. Thank you again for your expertise!

  5. I bought some teff flour today and am looking forward to trying this! Husband is GF and finds most GF bread quite insubstantial- and the good stuff is so expensive. This looks just the ticket! We only have full-size loaf pans though, would you suggest cooking in a muffin tin instead?

  6. This is a Fabulous and Delicious bread recipe. Thank you so much for sharing and for also adjusting the recipe for a larger batch. Doing so by just doubling the original recipe doesn’t always work. I look forward to trying more of your recipes!

    1. I am thrilled that you found this and love it, Charlene! Teff is so delicious, I hope that it eventually catches on more.

  7. This was delicious, Thank you!
    Did not have the flax, so a little crumbly. But still excellent. Added walnuts and raisins.

  8. I dont comment ofen but this recipie is brilliant. I make it like buns. Easy to freeze and slices well.
    Thanks so much so much.