Teff flour is a substitute that has a similar texture and consistency to teff flour but differs in flavor, color, nutrient content, or some other property. No single substitute has all the qualities of real teff flour; no substitute can replace it completely. Substitutes work best when combined with each other like using half whole wheat pastry flour plus half white wheat flour (or non-gluten-containing alternative) for baking bread.
You can use the following substitutes to replace teff flour in various recipes. They do not necessarily give the same results as real teff flour, and some substitutes will require adjustments for texture or appearance. For instance, many substitutes are heavier than real teff which is light. Teff flour substitutes make whole grain baking more affordable and accessible.
You can do teff flour replacement with Sorghum flour, Rice Flour, Starch Flour, Charcoal, Tapioca flour, Buckwheat, Millet Flour, Quinoa, Cornmeal, Oat flour.
Teff Flour Substitutes
- Sorghum flour
- Rice Flour
- Starch Flour
- Tapioca flour
- Millet Flour
- Oat flour
1. Sorghum flour:
It has the texture and consistency of real teff flour but more closely resembles whole wheat flour than white or ivory teff. A cup of sorghum flour for a little over one cup of teff flour, although the replacements differ slightly in flavor and appearance (the substitutes are darker).
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You can mix Sorghum flour with teff flour to create a darker-colored and heavier product. Sorghum, like many substitutes, makes excellent bread dough.
2. Rice Flour:
Many people have used rice flour as a substitute for teff flour. One cup of rice flour substitutes for about 2/3 of one cup of teff. Rice flours are often cheaper and make good substitutes when baking brownies or cookies that do not require great strength from the gluten in the wheat flour.
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Also, consider sorghum and other substitutes above which are closer substitutes for real teff than rice is. Also, see the section on substitutes below.
3. Starch Flour:
Some people use starch flour as a substitute, which is often corn starch or potato starch. Using too many of these substitutes may affect the texture of food and make it gritty and heavy. For pancakes, waffles, biscuits, muffins, etc., this should not be an issue. Because you cook them for a relatively short time than to bread whose texture depends on gluten formation during kneading and baking.
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But even in cakes with less cooking time leading up to serving, there can still be some noticeable difference between using real teff versus substitutes; substitutes tend to make cakes heavier than real teff does. Mixing starch flours with other substitutes will add to the weight and increase the difference in texture more.
Charcoal is actually a great flour substitute in its own right. It creates an ash color that is close to ivory teff’s color, but it has a heavier consistency than real teff flour (charcoal substitutes also make food taste slightly burnt).
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Charcoal substitutes tend to make baked goods dryer; they are an excellent substitute for lightweight flours like rice and other substitutes which can be expensive and heavy at the same time. Like many substitutes, charcoal substitutes are available online from Ethiopian grocers or specialty stores.
5. Tapioca flour:
Tapioca have the texture and consistency of real teff flour but are more closely related to whole wheat flour than ivory teff.
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A cup of tapioca for a little over one cup of flour, although substitutes differ slightly in flavor and appearance (substitutes are darker). Like many substitutes, tapioca substitutes make excellent bread dough.
Buckwheat is actually not true wheat at all; rather it is a seed that contains gluten forms which makes it an excellent substitute for wheat-based grains such as spelled or Kamut.
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The common way of using buckwheat alternative is to mix it half-and-half with teff flour. Buckwheat substitutes are often popular substitutes among health food enthusiasts; they contain vitamins and minerals like iron, calcium, and phosphorus which are lacking in other substitutes.
7. Millet Flour:
Millet substitutes have been made for ivory teff flour using a special process that combines millet starch with wheat starch as a filler and flavor enhancer. This gives the substitute a taste that is close to real teff grain. Millet substitutes, however, do not provide some nutrients found in real teffs such as protein or iron, but they can be a good substitute if one wants an alternative to real teff without having to pay top dollar (millets substitutes are cheaper than ivory teff). The substitutes made from millet are also not too heavy and will make bread with a good texture.
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They are great substitutes for savory dishes such as rice pilafs or dinner rolls. As rice substitutes lack enough gluten to hold together bread dough, the substitute is particularly good for cakes and pasta which require less gluten than bread does; using a combination of substitutes such as tapioca flour may fix this problem.
An ancient grain similar to buckwheat in several ways including flavor and ease of use, quinoas have become popular substitutes for teffs in the 20th century. The substitutes are relatively cheap and tend to taste almost exactly like ivory teff. Quinoas substitutes provide protein, iron, and fiber which is lacking in most substitutes. However, they do not contain gluten to make bread or pasta dough.
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Quinoa have a lighter consistency than ivory teff flour and quinoa tend to make cakes fluffier, although this extra airiness can be undesirable as well; quinoas substitutes do not have as much flavor on their own as ivory teffs so extra sugar may need to be added, although it is recommended that one use less butter in cakes made with substitutes just because there is naturally more fat in real teffs.
It substitutes better than rice and other substitutes but also substitutes closer to the color and texture of real ivory teff. Cornmeal substitutes are not as heavy as regular wheat flour so they make good substitutes for people who cannot eat gluten or have problems digesting whole grains.
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Cornmeal is an excellent substitute when making biscuits or cakelike products like cornbread; however, it does not give the same results when used with yeast-leavened bread or sourdough starters since it does not contain enough gluten to hold the substitutes together.
10. Oat flour:
Oat substitutes are not as good substitutes for ivory teffs because of the fact that they contain no gluten, but if used with a combination of other substitutes and flours, such as rice flour substitutes or quinoa substitutes, oat flour can be an excellent substitute.
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Teff is an ancient grain that originates from Ethiopia. Teff flour is made from finely ground teff grains, which have a sweet and nutty flavor. It is high in iron and protein and low in gluten. When cooked to a porridge-like consistency it can be used as a cereal or oatmeal substitute.
Teff substitutes for quinoa flour, brown rice flour, sorghum flour, cornmeal, and buckwheat. There is also a gluten-free flour made from ground teff that can be used in place of wheat, rye, or barley flour.
There are substitutes for teff flour in bread, puddings, pancakes, cookies, and cakes. Most substitutes for teff flour are nutritionally similar to teff flour.
The substitutes are usually rougher in texture and more crumbly than “real” teff flour, so they don’t hold together as well during the mixing process. They also don’t have the same sweet flavor that is associated with using teff flour.
Blend the substitutes in a food processor or blender until smooth. This will also blend in any bran and germ that may be present in the substitutes.
Add sweeteners like maple syrup, honey, or stevia to the substitutes before mixing them into doughs. Or try using substitutes made from brown rice flour like Bob’s Red Mill Brown Rice Gluten-Free Flour Blend.
Try using substitutes such as finely ground, dryer, whole grains. Some substitutes for teff flour that are crumbly when dry will hold together better when wet. For example, try using a cornmeal and sorghum flour blend instead of brown rice flour.
Substitutes can gradually be added to recipes until the desired texture is achieved. Add substitutes a little at a time until the desired texture is achieved.
A combination of flours will not have the same sweetness and flavor that is associated with teff flour. However, in combination with substitutes for teff flour, they will make a more smooth and less crumbly texture that is much closer to the real thing.
Teff substitutes with brown rice, sorghum, or buckwheat flour can be made by grinding the respective grain in a blender or food processor until fine. You can also use cornmeal to make substitutes for substitutes for teff flour.
While substitutes for teff flour may taste fine, they aren’t the same as using real substitutes for teff. Substitutes made from brown rice, sorghum, or buckwheat are the closest substitutes to ground teff flour in texture and flavor. Cornmeal makes a good substitute for substitutes for teff flour.
You can make ivory teff substitutes from a variety of substitutes as well. The substitutes include rice, cornmeal, and buckwheat which all have similar substitutes to ivory teffs. Quinoa substitutes are the best substitutes for teff products since they are cheaper than real ivory teffs but still come fairly close to the flavor. In addition, quinoas contain big amounts of iron and fiber while providing protein as well; some substitutes may lack these nutrients due to their content or process of production (this is the case with millet substitutes).