Oatcake (With Teff)

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Sugar-free
Author Vicki Montague, FreeFromFairy


  • 100 g gluten-free oat flour or grind your oats in a blender or coffee grinder
  • 100 g teff flour
  • 1/4 tsp bicarbonate of soda
  • 30 g coconut oil melted
  • Water to form a dough
  • a pinch of salt if required


  1. Mix the dry ingredients together well then add the coconut oil and stir.
  2. Add enough water to form the mixture into a dough
  3. Knead the dough until it is smooth
  4. Place the dough onto a large piece of parchment paper. Cover with another piece of parchment and roll out with a rolling pin to approx. 2mm thick
  5. Use a cutter to cut circles from the dough, placing them onto a greased or lined baking tray.
  6. Re-roll the dough and repeat until all the dough is used up
  7. Bake in a pre-heated oven at 180 degrees, 160 degree fan, gas mark 4 for 20 - 25 minutes until golden
  8. Cool on the trays then keep in an airtight container