Teff vs Wheat

What is Teff? | Teff Benefits | Teff Gluten Free | Teff Nutrition | Teff vs Wheat | Teff vs Amaranth | Teff vs Quinoa

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

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

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

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