This recipe works really in place of all-purpose wheat flour in cookies, cakes, muffins, and more. You can make a big batch and store in a glass crock or jar. The superfine rice flour is important in this recipe, as it keeps the flour blend lighter for more delicate results. You can easily find the superfine rice flour online.
In a very large container or bowl, combine the teff flour, superfine rice flour, potato starch, tapioca starch, and xanthan gum. Whisk all the ingredients together really well, taking your time to make sure that all of the flours are well blended and mixed.
Store in a lidded container until ready to use.
The reason we use a gram measurement for this blend is because it comes out more accurate for baking.
150 grams Maskal Teff ivory flour
50 grams superfine white rice flour
80 grams potato starch
25 grams tapioca starch
¾ teaspoon xanthan gum (omit for soft teff tortilla recipe or recipes that will be using psyllium husk)
300 grams Maskal Teff ivory flour
100 grams superfine white rice flour
160 grams potato starch
50 grams tapioca starch
1 ½ teaspoons xanthan gum (omit for soft teff tortilla recipe or recipes that will be using psyllium husk)
Browse our recipe catalogue, containing more than 100 teff recipes!
The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of teff recipes from breakfasts to desserts.
