Learn how teff flour and wheat flour compare
Teff, a tiny, gluten-free grain native to Ethiopia, offers a highly nutritious alternative to wheat. While both teff and wheat are rich in carbohydrates, teff stands out with its impressive mineral content, particularly iron, calcium, and magnesium, which are essential for bone health and overall wellness.
Unlike wheat, teff is an excellent source of plant-based protein, containing all nine essential amino acids. It also has a higher fiber content than wheat, which supports digestive health and helps regulate blood sugar levels.
Teff beats wheat in iron, protein, and especially calcium, while wheat contains more fiber[2]:
Teff
Wheat (Whole)
Teff Flour
Wheat Flour
While wheat contains gluten proteins that provide structure in baking, teff is naturally gluten-free[8]. This fundamental difference affects:
Recipe Conversion:
Research indicates proper storage requirements vary:
Teff Flour:
Wheat Flour:
††Based on food storage studies by University Extension Services
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.
