Baking with ancient grains: Teff Flour
baking with ancient grains:

Teff Flour

Teff flour makes a wholesome and versatile gluten-free flour that adds whole-grain nutrition to baked goods. Naturally gluten-free, this ancient East African grain is a good source of iron and fiber.

  • Flavor: Toasted and earthy.
  • Texture effect: Tender in small amounts; gritty in larger quantities.
  • Works best in: Quick breads and muffins.
  • Gluten free: Yes.

Try teff flour in your kitchen.

How to incorporate teff flour into your baking

As with many ancient grains, teff flour is versatile enough to substitute in many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with teff flour. The results were delicious. Some recipes came alive with a half-and-half substitution: 50% teff, 50% all-purpose. Others worked best at 25% teff. Here are our full findings for pancakes, scones, cinnamon bread, banana bread, and muffins. Learn more about the testing process on our blog

Teff in Pancakes

Pancakes made with 25% teff flour offer mildly sweet flavor. Teff flour's fine texture makes fluffy pancakes that are more tender than those made with only all-purpose flour.

We also liked: Spelt

Get the recipe

Teff in Scones

Substituting teff flour for 25% of the all-purpose flour in scones lends them rich, toasted flavor without overpowering other flavors. These 25% teff flour scones are nicely tender, with smooth texture. At 50% and 100% teff, the dough resembles wet sand, and baked scones are gritty and crumbly.

We also liked: Kamut

Get the recipe

Teff in Cinnamon Bread

Cinnamon yeast bread made with 25% teff flour is a bit drier than one made with all-purpose flour, but the flavor enrichment is worth it. At 50% teff the bread is crumbly, though it still resembles cinnamon bread. We don't recommend substituting more than 50% teff flour in yeast breads.

We also liked: Kamut or Spelt

Get the recipe

Teff in Banana Bread

Banana bread made with 50% teff flour and 50% all-purpose flour makes a moist loaf, one where the banana, brown spice, and teff flavors complement one another nicely. You'll get a more pronounced teff flavor at higher substitution levels, at the cost of a fairly dense and gummy loaf.

We also liked: Barley

Get the recipe

Teff in Muffins

Substituting 25% teff flour in muffins yields a muffin that's slightly sweet, with pleasingly moist texture. For more pronounced flavor, substitute 50% or even 100% teff; the result will be a denser, drier, grittier muffin.

We also liked: Spelt

Get the recipe

Choose your grain —