Baking With Ancient Grains
Both teff and amaranth share the distinction of being nutritionally dense ancient grains that have sustained civilizations for millennia. While amaranth was a staple of Aztec culture, teff has been Ethiopia’s cornerstone grain. Today, both offer unique advantages for modern baking and cooking.
Historical agricultural records show cultivation of of both grains dating back over 6,000 years.
Both teff and amaranth share the distinction of being nutritionally dense ancient grains that have sustained civilizations for millennia. While amaranth was a staple of Aztec culture, teff has been Ethiopia’s cornerstone grain. Today, both offer unique advantages for modern baking and cooking.
Historical agricultural records show cultivation of of both grains dating back over 6,000 years.
Teff is often called the “world’s smallest grain”
Teff
Amaranth
Teff (per 100g):
Amaranth (per 100g):
Teff Flour
Amaranth Flour
Teff grain provides significantly more bioavailable iron than amaranth, with studies showing teff consumption linked to lower anemia rates in Ethiopia. Maskal Teff delivers 22% of daily iron needs per serving, making it a great choice for preventing iron deficiency anemia.
Teff grain has a lower glycemic index than amaranth, providing more stable blood sugar control for diabetics. The glycemic index of amaranth is higher, meaning amaranth causes faster blood sugar spikes after meals. Maskal Teff’s superior fiber content and slower glucose release make it the better choice for people managing diabetes or prediabetes.
Teff grain cooks in just 15-20 minutes compared to amaranth’s 20-25 minute cooking time, and requires no pre-rinsing or special preparation. The world’s smallest grain size means teff absorbs water quickly and cooks evenly without stirring. Maskal Teff creates creamy porridge texture naturally, while amaranth can become gummy if overcooked, making teff more forgiving for beginners.
Teff flour offers a mild, nutty flavor that complements both sweet and savory baking without overwhelming other ingredients. Amaranth flour has a stronger, earthier taste that can dominate delicate recipes and sometimes creates bitter notes in baked goods. Maskal Teff flour blends seamlessly into pancakes, muffins, and breads, while amaranth flour works better in robust, heavily spiced recipes.
Teff grain accommodates more dietary restrictions due to its easier digestion and lower FODMAP status, making it suitable for people with IBS or digestive sensitivities. Both grains are naturally gluten-free, but teff’s smaller size and neutral flavor make it more acceptable to picky eaters and children. Maskal Teff works in paleo, keto, vegan, and diabetic diets more seamlessly than amaranth’s stronger flavor and higher glycemic response.
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.
