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Teff Flour – Naturally Gluten Free Nutrient Rich Flour

9 September 2016

The ancient grain making a comeback!

Teff is a fine grain—about the size of a poppy seed—that comes in a variety of colors, from white and red to dark brown which is grown predominantly in Ethiopia and Eritrea. The grain has a very mild, nutty flavor, and it packs a serious nutritional punch, with an excellent balance of amino acids, and is high in protein, calcium, and iron. Ground into flour, teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements the local cuisine in Ethipia. It makes an excellent gluten-free flour alternative, and can be used to make pie crusts, cookies, breads, and an assortment of other baked goods.

The Tiny Grain with Big Health Benefits

Along with other alternative grains like quinoa and millet, this grain has become well-known in the health foods community because of its great nutritional value. Teff leads all the grains – by a wide margin – in its calcium content, with a cup of cooked teff offering 123mg, about the same amount of calcium as in a half-cup of cooked spinach. Teff is high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood sugar management, weight control, and colon health. It’s estimated that 20-40% of the carbohydrates in teff are resistant starches. A gluten-free grain with a mild flavor, teff is a healthy and versatile ingredient for many gluten-free products.

Gluten Free Goodness

For those on a gluten-free diet, teff flour will expand food choices beyond potato, corn and rice flour! It is rich tasting and very versatile and to complement its great flavor, use other 100% natural and organic ingredients.


The best sandwich bread using Teff!

In a small bowl or large measuring cup mix:

345g (1.5 cups) water at 110 degrees F
6g (1 Tbsp) yeast

Set aside in a warm place while you mix the other ingredients.  It should sit for 5-10 minutes until the yeast is dissolved and the water becomes opaque.

Mix in a large bowl:

200g (1 1/4 C) Teff flour
100g (3/4C) Sorghum flour
75g (1/2 C) Tapioca flour
75g (1/2 C) Potato Starch 
(You can get all of these flours from Natures Choice!)
24g (2Tbsp) sugar
1.5 tsp xanthan gum
6g (1.5) tsp salt

Whisk together:
3 eggs
Add the eggs and the water mixture to the dry ingredients with:
35g (4 Tbsp) oil or melted butter
18g (1 Tbsp + 1 tsp.) apple cider vinegar

Beat the dough until smooth and completely mixed.  Oil or grease a sandwich bread pan.

Cover the pan with a cloth and let rise in a warm place for 60 minutes.  In the meantime, heat the oven to 180.  Once the bread has risen, bake in the oven for 50 minutes to an hour.   Let cool on a drying rack for at least 15 minutes before slicing.



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