Teff flour is naturally gluten-free and has a slightly sweet, nutty taste that adds depth to baked goods. It’s often used in Ethiopian injera, the soft, spongy sourdough flatbread that’s a national staple.
In modern baking, Ivory or white teff flour works wonderfully in:
- Pancakes and waffles
- Muffins and banana bread
- Cookies and brownies
- Sweet or savoury pie crust
Don’t make it complicated
Start by swapping out 25–30% of the regular flour in your recipes for teff flour. It adds flavour and nutrition without altering the texture too much.
Ivory teff is most commonly used in flour form, and it’s easy to work with! Simply replace up to one-third of the regular flour in your favourite recipes with teff flour. This adds extra protein, calcium, and fibre without affecting texture or rise.
Discover new recipes
Get your Free recipes on our website. Teff is proof that good things really do come in small packages. With its warm, nutty flavour and incredible versatility, it’s a fantastic way to bring more whole grains, nutrients, and global flavour into your kitchen.
Whether you’re stirring it into porridge, baking it into brownies, or serving it as a side, teff is a grain that’s as delicious as it is nourishing.
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