Baking with Teff is not so Tough!

seriously, how pretty is the teff plant?

I read that researchers in Madrid are patenting a cookie made from teff, and it got me thinking: is teff that difficult?

Now, the cookie in question has been specially designed to be suitable for not only people with celiac disease, but also diabetics, athletes and those with anemia. While it’s quite healthy (teff is high in zinc, iron, amino acids and protein, while also being very low on the glycemic index), the cookie is also apparently cheaper to produce than many other gluten-free alternatives.  In addition to teff it has skim milk, nonfat yogurt, brown sugar, defatted cocoa powder, orange zest and hazelnuts.

So, OK, it sounds pretty good. And there’s no recipe. But that doesn’t mean there aren’t plenty of other teff-inclusive recipes out there for us to try!

These Teff Peanut Butter Chocolate Chip Cookies from Terry Walters are easy-peasy to make and with the exception of the teff, they don’t require any unusual ingredients.

The Teff Company has a number of recipes — not all of which are gluten-free — but I particularly like their Mocha Teff Scone recipe, which calls for an interesting combination of maple syrup, coffee, and dried fruit.

For a great history of teff, head over to Serious Eats (as if you need a reason to head over there, it’s such a fun site). There, you’ll find links to, “a lovely bread, a tender pie crust, and crisp little banana pancakes.”

To round things out, check out these teff crepes from the Dusty Baker and these Vegan Teff Almond Butter Cookies Sandwiched with Ice Cream from Simply Sugar and Gluten-Free (which, I confess, I almost wrote down all in caps because they sound so gosh-darn tasty).

There are several companies that sell both teff and teff flour, but the one that is likely easiest to find is Bob’s Red Mill, who list both their whole grain teff and teff flour as gluten-free on their website.

Do you cook with teff? What do you make?

2 thoughts on “Baking with Teff is not so Tough!”

  1. I have attempted teff several times now and have disliked the flavor and texture. I am now down-sizing how many GF flours I keep stocked and am on a mission to use up my remaining partial bag of teff flour.

    I have two new recipes to try that should use up what I have left and I will happily never purchase it again.

    Instead, as homesteaders, I am beginning to grow and grind my own grains. I will be focusing on:
    – corn
    – sorghum
    – oats
    – millet

    and then I will likely purchase bulk rice flour from our food coop to fill in the gaps.

  2. I’ve never baked with teff but you might like whole teff combined with whole quinoa and whole buckwheat and made into a thin porridge. Add some salt to taste and a little bit of turmeric. Top this with lots of toasted garlic, green onions, hardboiled egg and a squeeze of lime juice.

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