I've been GF for about 8 years at Naturopath's suggestion, & since we've found it doesn't bother me, I'm going to try loosening up a bit. I've been given a sourdough starter, keeping it going with light rye flour as it has so much less gluten. My idea is to use Teff flour to make the bread. I know I will need some starch to add, so I'm asking if anyone has experience with this or suggestions as to which starch will work best. Thanks in advance for saving me much time wasted on things that don't work well.
http://www.thefreshloaf.com/node/45025/gluten-free-dinner-rolls-oat-buckwheat-teff-or-hazelnut
Karin always has great ideas and bakes so beautifullyStart with this link and use the SEARCH box-I entered "teff" "GF" as a first search.. There are a number of posts on this forum but also try some of the GF websites. I'll see if I have them bookmarked.