Learn how teff flour and wheat flour compare
Nutritional Profile of Teff vs Wheat
Teff beats wheat in iron, protein, and especially calcium, while wheat contains more fiber[2]:
Teff
- Iron: 6.6mg/100g
- Calcium: 180mg/100g
- Protein: 13.3g/100g
- Fiber: 8g/100g
- Gluten: none
Wheat (Whole)
- Iron: 3.19mg/100g
- Calcium: 34mg/100g
- Protein: 13.2g/100g
- Fiber: 10.7g/100g
- Contains gluten
Baking Characteristics
Teff Flour
- Creates naturally dense, moist crumb
- Requires no additional binding agents
- Performs well in quick breads and cookies
- Excellent moisture retention
Wheat Flour
- Relies on gluten for structure
- Creates lighter, more open crumb
- Traditional rising properties
- Standard moisture absorption
Gluten Considerations
While wheat contains gluten proteins that provide structure in baking, teff is naturally gluten-free[8]. This fundamental difference affects:
Recipe Conversion:
- Teff can replace wheat flour 1:1 in many recipes
- Some recipes may need hydration adjustments
- No need for additional binders in most applications
Storage and Shelf Life
Research indicates proper storage requirements vary:
Teff Flour:
- 6 months shelf life at room temperature
- 12 months when refrigerated
- High oil content requires proper storage††
Wheat Flour:
- 3-8 months shelf life at room temperature
- 12 months when refrigerated
- Lower oil content, more stable
††Based on food storage studies by University Extension Services