Power Your Favorite Recipes with a Gluten-Free Ancient Grain
Teff flour is a great replacement for conventional and gluten-free flours in many recipes. Understanding proper substitution techniques will ensure your recipes turn out delicious, nutritious, and gluten-free.
Replacement Guidelines:
For Wheat Flour:
Basic ratio: 1:1 replacement
Start with 25-50% replacement for testing
Consider color impact in light baked goods
May need additional binding agents
For All-Purpose Flour:
Direct 1:1 replacement possible
Add 2-3 tablespoons liquid per cup
Consider texture adjustments
Watch baking temperature
Use these suggestions for optimal results:
Moisture Adjustments:
– Increase liquid by 10-15%
– Monitor dough consistency
– Allow batter to rest 15-20 minutes
– Adjust for humidity
Structure Support:
– Add 1/4 tsp xanthan gum per cup
– Use 1 tbsp ground flax per cup
– Consider 1 tsp psyllium husk per cup
– Eggs provide natural binding
Our Teff is grown right here in the U.S.
Yes, you can replace all-purpose flour with teff flour using a 1:1 ratio, but add 2-3 tablespoons of extra liquid per cup of flour to prevent dry cookies. Allow the cookie dough to rest for 15-20 minutes before baking to let the teff flour fully hydrate. Maskal Teff flour creates tender cookies with nutty flavor, though they may be slightly darker than original recipes.
Use teff flour as a 1:1 replacement but increase your liquid ingredients by 2-3 tablespoons per cup of flour and let the batter rest for 15 minutes before cooking. Add an extra egg or 1 tablespoon of ground flaxseed per cup of flour to create lighter, fluffier pancakes. Maskal Teff flour naturally creates tender pancakes with rich, nutty flavor that pairs perfectly with maple syrup.
Teff flour will darken white cakes due to its natural brown color, creating a light tan or beige finished product instead of pure white. For lighter-colored cakes, consider using ivory teff flour or mixing teff flour with lighter gluten-free flours like rice flour. Maskal Teff flour provides excellent moisture and structure in cakes, though the color change may affect presentation in some recipes.
Add 1/4 teaspoon xanthan gum or 1 teaspoon psyllium husk per cup of teff flour to create proper muffin structure and prevent crumbling. Ground flaxseed (1 tablespoon per cup) also works well and adds omega-3 fatty acids to boost nutrition. Maskal Teff flour creates naturally moist muffins, so these binding agents ensure proper texture without making them gummy or dense.
Increase liquid ingredients by 10-15% when using teff flour in brownies, which typically means adding 1-2 extra tablespoons of oil, melted butter, or eggs to the recipe. The extra moisture prevents dry, crumbly brownies while allowing teff flour’s natural oils to create fudgy texture. Maskal Teff flour enhances chocolate flavor in brownies while adding complete protein and minerals.
Yes, teff flour works excellently as a thickening agent, but use slightly less than wheat flour since it thickens more efficiently due to its fine texture. Mix teff flour with cold liquid first to prevent lumps, then gradually add to hot soups or gravies while whisking constantly. Maskal Teff flour adds subtle nutty flavor and extra nutrition to sauces while providing smooth, consistent thickening power.
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.
