Brown teff flour has a unique and mildly nutty flavor and adds moistness and nutrition to baked goods. Naturally gluten-free, brown teff flour is stone ground from fresh, whole grain teff. Teff is a staple of the Ethiopian diet and a nutritional powerhouse of protein, fiber, and iron. Substitute all or part teff flour in recipes for healthy and delicious pancakes, bread, and baked goods.

There are approximately 3¾ cups of teff flour per pound.

What is Teff?

The teff grain is believed to have originated between 4000 BC and 1000 BC in Ethiopia, where it is grown and consumed today as a staple. Teff’s name is derived from the word for “lost” in the Ethiopian language, Amharic because the grain is so tiny that if it falls to the floor, it may never be found. In Ethiopian cuisine, teff flour is a primary ingredient in injera, a spongy and crepe-like sourdough bread.

How to Use Teff Flour in Baking

Substitute teff flour for one-quarter of regular flour or gluten-free flour in recipes for baked goods.

As a whole-grain, baked goods made with teff flour will be denser than those made with white flour. Its texture is more gritty, similar to cornmeal. Our recipe for teff pancakes makes a tasty and healthy breakfast, and teff gingerbread is a splendid holiday treat! The unique nutty, malt-like taste of teff also works exceptionally well in chocolate cake, cookie, and brownie recipes.

Is Teff Flour Gluten-Free?

Yes, teff flour is a naturally gluten-free grain.

Teff Flour Nutrition

A 1.1 ounce serving (about 30 grams) of teff flour provides:

• 4 grams of protein, including eight essential amino acids
• 4 grams of dietary fiber
• 13 percent of the daily value (DV) for iron
• 5 percent of the DV for calcium
• Additional minerals, such as manganese, phosphorus, and thiamin

How to Store Teff Flour

Teff flour can be stored in the pantry for up to two months, or stored in the freezer for up to four months. It should be stored in tightly sealed containers.