At a Glance
Teff is a very small ancient grain from Ethiopia milled into a fine, dark-beige flour. It's naturally gluten-free, nutty, and rich in minerals; used alone or blended into mixed-grain sourdoughs to add flavor and nutrition.
💡 Teff is not classified by European type numbers. Its behavior in dough is dictated by low protein (no gluten), high soluble fiber (mucilage), and fine particle size. These characteristics require different handling than wheat or rye in sourdough baking [1][2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements when working with small-grain flours like teff
Large Mixing Bowl
Useful for mixing high-hydration batters and blending teff with other flours
Dough Whisk
Makes combining teff and water easier without overworking gluten-free batters
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Properties
| Color | Light tan to dark brown (varies by variety) |
| Protein content | 8-12% (not gluten-forming) |
| Fiber | High (especially soluble fiber) |
| Starch behavior | Highly hygroscopic, forms viscous batter |
| Flavor | Nutty, slightly sweet, earthy |
⚠️ Teff's soluble fibers and small particles bind water strongly and produce a sticky, batter-like dough if used alone. It cannot form a gluten network and therefore behaves like other gluten-free flours in levain systems; acid and proper hydration management affect crumb and shelf life [1][2].
Best Uses
✓ Ideal for:
- • Gluten-free sourdough blends
- • Adding flavor and nutrition to mixed-wheat/rye breads
- • Flatbreads (injera-style) and quickbreads
- • Boosting whole-grain flavor in multigrain loaves
✗ Not ideal for:
- • High-rise, open-crumb wheat sourdough → Use wheat or high-gluten flours instead
- • 100% teff loaves without binders → Use psyllium, xanthan, or egg (for non-vegan) and a gluten-free starter
Mixing recommendations:
Behavior in Dough
Consistency
Batter-like when high percentage used; tacky and cohesive rather than elastic
Development
No gluten windowpane; strength must come from gluten-containing flours or hydrocolloids
Fermentation
Fermentative activity is similar to other flours when using a mature starter, but acid tolerance and enzyme activity differ from wheat/rye
Sourdough required!
Sourdough fermentation brings acidity and organic acids that improve flavor, shelf life, and crumb stability when using teff, especially in mixed or gluten-free formulas [1].
Minimum: Use a mature starter appropriate to the flour mix; for gluten-free teff breads, maintain a dedicated gluten-free starter or adapt by feeding a portion of teff into an existing starter
Hydration
Recommended: Increase hydration relative to wheat by ~5–15% depending on percentage of teff; expect a wetter mix and allow autolyse to hydrate fully
Teff absorbs water quickly but creates a viscous crumb structure; rest times (autolyse) improve handling and crumb uniformity
Alternatives & Substitutes
Direct alternatives:
Similar gluten-free behavior and mild flavor; good in 1:1 swaps in GF mixes
Neutral flavor, coarser texture; needs hydrocolloids
Stronger, earthier flavor; works well in mixed multigrain formulas
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Teff flour (brown or ivory) sold by specialty brands | Bob's Red Mill, Anthony's |
| UK | Teff (wholegrain) available in health food shops | Various artisan mills |
Where to Buy
🛒 Supermarket
- Whole Foods
- Specialty health food stores
🌿 Organic
- Local co-ops and natural-food grocers
🌾 Mills Online
💡 Buy small quantities or freshly milled teff for the best aroma; store chilled to extend shelf life. For sourdough use, test small inclusion percentages first to dial in hydration and fermentation [1][2].
Storage
Shelf life
6–12 months sealed in cool, dark place; refrigerate or freeze for longer storage
Storage location
Airtight container in fridge/freezer recommended after opening to prevent rancidity
⚠️ Because of teff's small particle size and fat content, oxidation can occur — store cold and use within months for best flavor
Recipes with this flour
Examples and ideas that use teff: