Teff bread recipe update (double batch):
I found that this one seems to be the best out of all of the loafs I have made, I really love the texture and how it comes out:
1 cup teff flour
1 cup buckwheat flour
1/2 cup coconut flour
1/4 cup almond meal flour
11 eggs, 1 cup olive oil, 1.5 teaspoon aluminum-free baking powder, 1.5 teaspoon Celtic or Himalayan Sea Salt.
Cook 350 degrees 50-65 minutes.
Update: The almond meal is optional, it just makes it a little more fluffy and not as hard in texture.