The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Teff flour

jemand's picture

Teff flour

has anyone ever done much with teff?  I want to buy some, have had wonderful injera before, but also heard it can be good with making cookies or gluten free breads.  I'm not on a gluten free diet but interested in the high calcium and iron content of the flour and wondered if anyone has integrated it into a bulk yeast bread recipe?


I also have found an online supplier of both brown and ivory flour, I think I've only tasted the brown before.  Does anyone have any advice on this front as well?

superreader's picture

I bake GF and frequently use teff, for all the reasons you mention. It's silky & high protein but strong flavored & slightly gummy when it's cooked, so it can be up to half the flour mix in quick breads and really moist yeast breads. In other kinds of yeast bread I use no more than 25% of the flour by weight and it works wonderfully. It's a whole grain so I use those baking methods. Of course you want that flavor for injera. I've read it's easy to make but we haven't done it. We're more interested in the crepe-type roll up bread made from a similar but unyeasted batter. Have you tried either of those at home?

I sometimes get teff whole for a grain dish but usually buy it already ground, and store both whole and flour in the freezer. I buy directly from Bob's Red Mill though sometimes I can find that brand in my local Earth Fare or a GF specialty shop. I've heard good things about the Teff Company flours but haven't ordered from them. They have a sampler pack that I'm ordering now, so I'll see how it is.

I hope you post your experiences with teff so we can all enjoy and learn from them! 

Urchina's picture

My only experience with teff is in making injera at home with it. It's pretty simple if you already have a sourdough culture going. I pulled my recipe off the web -- but I forget where. Luckily, it's easy to remember. Here's the basics, if you're interested: 

Mix 2 c teff flour and 2 c water with some of your sourdough culture (I use about 1/4 cup of about a 125% hydration starter). Cover loosely and let set at least 20 hours, up to three days. 


When you're ready to make the injera, heat a nonstick skillet over medium heat. Add a 1/2 teaspoon of salt to the batter and stir down well to blend. Using a soup ladle, spiral a stream of batter into the ungreased skillet and swirl the pan slightly to get a round pancake about 8" in diameter. It's sort of like making crepes. Cook until the bubbles come up through the injera, as though you were making pancakes, but do NOT flip the injera. When the bubbles come up and the edges are set, put a lid on the pan and cook for an additional two to three minutes, until the top is set. 

Remove the injera to a tea towel or tinfoil packet and wrap to keep warm. Repeat until the injera is all made. 

This recipe makes about 10 injera, and we really enjoyed their unique flavor and texture. Goes great with Ethiopian stews, of course, but also with chili. 


I get my teff flour from a local store that carries Bob's Red Mill (that's the only brand of teff I've found down here). 



The Yakima Kid's picture
The Yakima Kid

I use my Bethany griddle for making injeera. I don't know what brand of teff I use because I buy the dark teff from an Ethiopian grocery in San Jose. I learned about using the Bethany grill from the Ethiopian store - and all this time I had been using it for pancakes, eggs, turkey bacon, and Swedish flat bread.