I was recently given a bag of kamut flour, grown and ground here on Whidbey Island, and I added it to my regular sourdough recipe with good results. My daughter-in-law brought me a four pound bag of teff flour from Oregon, and I added 1/4c to the same recipe. Oh dear! The dough became "slimy" and even after many stretch and folds it was still slack, so I was surprised to get good oven spring. When I started a loaf today I added some gluten and so far, so good. I should explain that the 1/4c of teff was added to 2 1/4c of Morbread flour. Has anyone worked with teff? Was the odd texture typical? A four pound bag has a lot of 1/4cups! I Googled teff and found a pie crust recipe which I gave to my DIL along with the 2 cups of teff called for, but it hardly made a dent in the total amount, A.