Tobia Teff White Teff flour 1kg

Tobia Teff White Teff flour 1kg

See other products from Gluten Free Flour or Speciality Flour
See other products from Tobia Teff

Gluten free white teff flour, perfect for gluten free baking

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Our Price £8.28 (£0.83 per 100g)  
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More about Tobia Teff White Teff flour

Teff flour is a naturally gluten free flour that can be used as a substitute for any flour in pastas, breads, pastries, cakes and puddings. It is really nutritious and is an especially good source of calcium and iron plus other minerals. It is low in cholesterol and for a grain rich in Vitamin C. Teff is not really a grain though, it is a tiny seed from an Ethiopian grass. This white teff flour has a slightly nutty taste and is slightly sweet. Absolutely great for gluten free baking. Teff has been labelled the nutritional power pack, so definitely worth giving it a try.


Teff grain.

Nutritional Information

Per 100g
Energy 1452kJ, Protein 10g, Carbohydrates 70g, Fat 2.5g, Fibre 7.6g, Sodium <10mg, Magnesium 185.7mg, Iron 4.5mg, Calcium 160mg.


Ethiopian Injera (flat bread)

First you need to make a fermented starter mix which takes several days to prepare.

Ingredients for the starter: 3/4 cup of water at room temperature, 1/2 cup teff flour, a pinch of active yeast.
Ingredients for the Injera: 1/4 cup of teff starter, 1 3/4 cups water at room temperature, 1 3/4 cups teff flour, 1/4 tsp salt.

Mix all the starter ingredients together.
Cover with a cloth and leave to ferment for two days.
On day two give it a stir (it will smell very yeasty and there will be bubbles on the surface)
Add 1/3 cup of teff flour and 1/2 cup of water, then cover and leave for another two days. (this is not something to make if you fancy a quick snack!!!)
The started should have separated into two layers, one watery and one thick, so give it a stir. Add 1/3 cup teff flour and 1/2 cup water. Loosely cover with a cloth again and leave for about 4 hours. Your starter should now be ready.
Place 1/4 cup starter in a bowl and add the rest of the teff flour. Mix until it looks like a smooth pancake type batter.
Cover and let it stand again for approx 5 hours.
Heat a 10" or 12" skillet over a medium heat and wipe it with a thin layer of vegetable oil.
Pour 1/2 to 3/4 cup of the mixture into the skillet and coat the skillet bottom with the mixture.
Cook for about one minute until holes start to appear.
Place a lid on and steam the Injera for approximately three minutes. The top should be set and the sides of the Injera pulling away from the skillet. You don't need to turn the Injeera over. You might find the first couple are a bit of a flop, but persist and you will become and expert.
This bread is perfect served with spicy food.

Manufacturers Web Site

Gluten Free, Vegetarian

Customer reviews - Tobia Teff White Teff flour 1kg


- Sat 19th Oct 2013

I was hoping teff flour would have a much more stronger molasses flavour but it's mostly mild in that regard, but have continued to use it in my cooking because of great nutritional value.

- Thu 22nd Nov 2012

A really excellent, soft flour with a lovely mild, earthy flavour that is excellent (in a suitable gluten free flour blend-my mix is equal parts teff, buckwheat, rice, arrowroot & tapioca with xanthan gum as needed) for baking breads and muffins. I'm very pleased with Tobia's dedicated gluten free plant with no risk of cross contamination for coeliacs. Awesome!

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