Gluten-Free Baking with Ancient Grains
When exploring gluten-free baking options, both teff and quinoa stand out as nutritional powerhouses with ancient roots. While quinoa has become a familiar name in American kitchens, teff brings unique properties that make it particularly valuable for baking. Research shows these grains offer distinct advantages for gluten-free baking applications.
Sustainable Crops
Both teff and quinoa are drought-resistant crops that can thrive in challenging conditions. Teff’s minimal water requirements and natural resistance to many pests make it a particularly sustainable nutrition source.
Teff flour creates baked goods with a light and soft texture that’s remarkably similar to those made with wheat flour*. Teff’s tiny grain size (0.7-1.0 mm) results in a smooth texture, contrasting with quinoa flour which can introduce a noticeable graininess to baked goods.
Teff brings a subtle nutty flavor with pleasant malty notes that complement both sweet and savory baked goods.
Quinoa flour contains higher levels of saponins, which can contribute to a stronger, more assertive taste that sometimes requires additional flavoring in baked goods.
Nutritional profiles[6]:
Both teff and quinoa are high protein and fiber, though teff is has almost 4x as much Calcium.
Teff:
Quinoa:
Teff flour’s unique starch properties contribute to superior binding capabilities. This makes it particularly valuable for gluten-free baking, where achieving the right texture can be challenging.
Based on comparative studies of gluten-free flour performance in baked goods.
Working with each flour:
Both flours should be stored in airtight containers
Teff flour: Up to 6 months in pantry, 1 year in freezer
Quinoa flour: 3-6 months in pantry, 8 months in freezer
Teff flour provides superior binding properties and creates lighter textures similar to wheat flour, while quinoa flour often produces grainy, dense results in baked goods. The tiny grain size of teff creates smooth batters, whereas quinoa flour requires additional binding agents for acceptable texture. Maskal Teff flour works alone in most recipes, eliminating the need for expensive flour blends that quinoa flour typically requires.
Teff grain contains almost four times more calcium than quinoa, providing 180mg per 100g compared to quinoa’s 47mg per 100g. This significant difference makes teff superior for people seeking plant-based calcium sources, especially those avoiding dairy products. Maskal Teff delivers bone-building nutrition that quinoa simply cannot match, making it particularly valuable for growing children and aging adults.
Teff grain offers mild, nutty flavor with pleasant malty notes that enhance both sweet and savory dishes without overwhelming other ingredients. Quinoa contains natural saponins that creates a slightly bitter taste, but both grains are delicious, Maskal Teff’s naturally appealing flavor makes it more acceptable to picky eaters and families transitioning from refined grains.
Teff grain requires no pre-rinsing and cooks in 15-20 minutes with simple water ratios, while quinoa needs thorough rinsing to remove bitter saponins and takes 20-25 minutes to cook properly. Teff creates creamy, porridge-like texture automatically, whereas quinoa can become mushy or remain crunchy if timing is off. Maskal Teff offers more consistent results for home cooks seeking foolproof ancient grain preparation.
Teff grain grows with minimal water requirements and natural pest resistance, making it more environmentally sustainable than quinoa production. While quinoa farming has contributed to soil depletion in South America, teff thrives in diverse climates without intensive irrigation or chemical inputs. Maskal Teff grown in the western United States reduces carbon footprint compared to imported quinoa while supporting domestic sustainable agriculture.
Teff grain delivers more iron and magnesium than quinoa, supporting oxygen transport and muscle function during exercise, while providing sustained energy through complex carbohydrates. Though both offer complete proteins, teff’s superior mineral profile aids recovery and endurance performance more effectively. Maskal Teff contains easily digestible nutrients that fuel athletic performance without the digestive discomfort some people experience with quinoa.
Teff flour maintains freshness for up to 6 months at room temperature compared to quinoa flour’s 3-6 month shelf life, due to lower oil content and more stable grain structure. The natural oils in quinoa flour turn rancid faster, creating off-flavors that affect baking results, while teff flour retains its nutty flavor longer. Maskal Teff flour offers better value and convenience for occasional bakers who don’t use alternative flours frequently.
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.
