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.
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.
