苔麩麵包

The dense crumb is exactly what I wanted from a teff bread, and the whole flax seeds give it a nice little crunch in every bite. It holds up well for sopping up stews without falling apart. I've already gone through a loaf in three days.

Finally, a gluten-free bread that doesn't taste like cardboard—the whole grain teff and sorghum flour give it a hearty, nutty flavor I actually crave. It toasts up perfectly crisp on the outside while staying moist inside.

The flax seeds give it a nice little crunch, and it holds up way better than the gluten free loaves I used to buy. Toasted with honey it's honestly better than regular wheat bread.