What Is Teff Flour? The Ancient Ethiopian Grain Changing Modern Kitchens

Teff is a tiny grain smaller than a poppy seed that has fed Ethiopia for thousands of years. Today it is gaining traction in American kitchens as a naturally gluten-free, nutrient-dense alternative to wheat.

What Is Teff?

Teff (Eragrostis tef) is a cereal grain native to the Horn of Africa, cultivated for over 3,000 years. Naturally gluten-free, rich in iron, calcium, and resistant starch. A quarter-cup serving provides 5g of protein, 4g of dietary fiber, and 20% of daily iron - one of the highest nutritional profiles of any grain.

Brown Teff vs White Teff Flour

Brown teff flour has a mild, earthy, slightly nutty flavor - the traditional variety used to make injera. Slightly stronger flavor described as malt-like.

White teff flour has a milder, lighter flavor that is easier to substitute into Western recipes without noticeably changing the taste. Works well in pancakes, muffins, pizza crust, and flatbreads.

How to Cook With Teff Flour

• Injera: Ferment with water 2-3 days, cook thin crepes on a flat griddle. No flip.
• Pancakes: Replace up to 50% of wheat flour. Use slightly more liquid than usual.
• Genfo (Porridge): Cook 1 part teff flour in 3 parts water for 5 minutes. Add honey, cinnamon, or fresh fruit.
• Baked goods: Combine with almond, oat, or rice flour for structure. Start by replacing 25% of wheat flour.

Where to Buy Teff Flour

JebenaWings teff flour is stone-ground and available in both brown and white varieties in 2 lb resealable bags.