Teff flour can be used in baking in a multitude of ways whether you’re going gluten free or just looking to add some nutrition to your diet. Because teff flour is gluten free, you can’t substitute 1 cup of teff flour for 1 cup of all-purpose flour. Gluten free flour blends usually contain several ingredients that work together to achieve the texture, color, and taste that you’re looking for in your baked goods. Usually there is a light flour with a high starch content like tapioca starch, corn starch or arrowroot powder and then more dense flours for example rice, sorghum or teff flour. Experimenting with the different types of flours gives you different flavors and textures which can be extremely frustrating or fun depending on how you look at it!
If you are familiar with mixing your own gluten free flours, try substituting teff flour for one of the more dense flours such as buckwheat. From there you can adjust to your taste. Since teff is rather dense, you may need to increase your leaveners eg. baking soda, baking powder or yeast.
When we make delicate baked goods, we reach for the ivory teff flour. The lighter color ensures we don’t overcook anything and it has a lighter and more delicate taste than the brown teff flour. The exception to this rule is when we’re working with chocolate. The nutty, brown teff pairs well with chocolate especially in quick breads like the chocolate loaf.