Teff flour is a perfect gluten-free alternative for baking and is packed with nutrients.
Teff has been a staple in Ethiopian and Eritrean diets for thousands of years, but only recently has it gained popularity in the west.
Teff flour is naturally gluten-free and has a slightly sweet, nutty flavor and a fine texture make it incredibly versatile. Teff flour is great for baking bread, pancakes, cookies, and much more!
Teff flour is made by grinding Teff grains into a fine powder. Though Teff is the tiniest grain in the world, so it doesn’t take much! At The Teff Company we grind fresh teff flour daily. Our process retains all of the grain’s nutrients, ensuring that our flour remains rich in fiber, protein, and essential minerals.
Teff flour adds moisture and structure to baked goods. It pairs well with other gluten-free flours, especially in recipes like cookies, pancakes, and muffins.
How to Substitute Teff Flour in Recipes
Teff flour can be used as the primary flour in baking or blended with other flours. Keep your teff recipes gluten-free by blending with other gluten free flours like brown rice flour or almond flour.
Replacing Wheat Flour With Teff
When replacing wheat flour with teff flour, increase liquids slightly to maintain moisture, as teff flour absorbs more water than wheat.
Using Teff as a Binding Agent
One common technique for baking with teff is to use a binding agent, like xanthan gum or psyllium husk, to mimic the elasticity of gluten.
Dealing with Dryness
If your teff-based recipes turn out dense or dry, you can adjust the liquid ratio or increase the resting time of the batter, allowing the flour to fully absorb the moisture.
Compared to other gluten-free flours like rice, almond, and coconut, teff flour offers more protein and iron, making it a more nutrient-dense option. It also has a more balanced texture, lending itself well to a wide range of recipes.
To preserve its freshness, store teff flour in an airtight container in a cool, dry place. When stored properly, it can last up to six months. For longer shelf life, refrigerate or freeze the flour.
Teff flour works great in recipes like pancakes, muffins, and cookies, where a denser texture is beneficial. It also shines in savory dishes like flatbreads, pizza crusts, and thickening stews or sauces.
Start with pancakes, muffins, and cookies where teff flour’s naturally dense texture works as an advantage rather than requiring complex adjustments. These recipes are forgiving and allow you to experience teff flour’s nutty flavor and moisture-retaining properties without advanced techniques. Maskal Teff flour excels in these simple recipes, building your confidence before attempting more challenging breads or delicate cakes.
Teff flour absorbs more liquid than wheat flour, so increase your recipe’s liquid ingredients by 10-15% and allow batters to rest for 15-20 minutes before baking. This resting time lets the flour fully hydrate and prevents dry, crumbly results. Maskal Teff flour also benefits from slightly longer baking times at lower temperatures to ensure even moisture distribution throughout baked goods.
Use xanthan gum (1/4 teaspoon per cup) for light, airy textures in cakes and breads, or psyllium husk (1 teaspoon per cup) for chewy textures in pizza crusts and flatbreads. Ground flaxseed (1 tablespoon per cup) adds binding plus omega-3 nutrition for muffins and cookies. Maskal Teff flour responds well to these natural binding agents without creating gummy or overly dense textures.
Store teff flour in airtight containers in cool, dry places for up to six months at room temperature, or refrigerate for extended shelf life up to one year. Unlike almond flour which goes rancid quickly, teff flour remains stable due to lower oil content and natural antioxidants. Maskal Teff flour ground fresh daily maintains peak flavor and nutritional quality when stored properly in sealed containers.
Teff flour provides more protein and iron than rice flour while creating better structure than almond flour without requiring refrigeration or expensive pricing. Unlike rice flour’s gritty texture or almond flour’s high fat content, teff flour offers balanced nutrition and consistent results. Maskal Teff flour delivers complete amino acids and minerals that rice and almond flour lack, making it nutritionally superior for regular consumption.
Yes, teff flour excels in savory applications, creating tender pizza crusts with nutty flavor that complements toppings without overwhelming them. Use psyllium husk as a binding agent and increase liquid slightly for proper dough consistency. Maskal Teff flour also works excellently for thickening stews and sauces, adding nutrition and rich flavor while providing smooth, lump-free results.
Combine teff flour with lighter gluten-free flours like brown rice flour (50/50 ratio) for better rise and texture in delicate baked goods. Add an extra egg or increase leavening agents by 25% to create more lift and airiness. Maskal Teff flour works best when mixed with complementary flours rather than used alone in recipes requiring light, fluffy textures like angel food cake or soufflés.
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.
