Brown Ethiopian Teff Flour

Name: Brown Ethiopian Teff Flour
Brand: Afrikart
SKU: BRO-F&S-TEF-FLO-01001
Price: 70.00 USD
Availability: InStock

Shop: Afrikart

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Brown Teff Flour | Yenga Teff | Ethiopian Teff Flour | Injera Flour | Gluten Free Flour | Ancient Grain Superfood | High Iron Whole Grain Flour | African Food | Ethiopian Brown Teff Flour | Naturally Gluten Free Teff Flour

Discover the deeper traditional flavor of Ethiopia with Brown Teff Flour, produced from finely ground Ethiopian brown teff. This ancient grain has nourished communities for thousands of years and remains the foundation of Ethiopian injera, a fermented flatbread enjoyed across East Africa.

KEY HIGHLIGHTS

Authentic brown teff flour sourced from Ethiopian-grown teff
Naturally gluten-free for wheat-free cooking and baking
Rich in iron, fiber, and plant-based protein
Traditional flour used for authentic Ethiopian injera
Ideal for hearty breads, pancakes, injera, and nutrient-rich recipes

Availability: 5 in Stock

$70.00

Sku: BRO-F&S-TEF-FLO-01001

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Product Details

Premium Brown Teff Flour is made from traditional teff varieties that range from light to dark, with brown teff prized for its earthy, nutty taste and satisfying depth in recipes. Nutritionally, brown and ivory teff flours are considered very similar, so customers can choose based on flavor preference and the type of injera or baking result they want. In Ethiopian cooking, teff flour’s most celebrated use is injera, made from a fermented batter of teff flour and water. Brown teff flour is especially popular for creating a richer, more robust injera flavor, and it also performs beautifully in gluten-free pancakes, muffins, cookies, brownies, and bread blends where you want a warm, earthy taste.

Specification

Flour type: Teff Brown Flour
Brand: Yenga Brown Teff
Origin: Product of Ethiopia
Size: 25lb
Flavor: Authentic
Texture: Fine ground
Container type: Bag
Material: Resealable Bag
Storage: Store in a cool, dry place

How to Use

For Traditional Injera: Mix brown teff with water and allow to ferment at room temperature for 2 to 3 days until a slightly sour batter develops. Cook on a flat, non stick griddle by pouring the batter in a circular motion and covering briefly until the surface sets. Serve as a base for stews and curries.
For Porridge: Combine 1 part teff grain with 3 parts water or milk in a saucepan. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, stirring regularly, until thick and creamy. Sweeten with honey or season to taste.
For Baking: Substitute teff flour for up to 25 to 30% of standard flour in recipes for bread, pancakes, muffins, and cookies to add nutritional value, a distinctive earthy flavour, and a naturally dense texture.
Rinse whole teff grains before cooking to remove any surface dust. Measure using the standard 1/4 cup (87g) serving size for accurate nutritional portioning.

How to Store

Store in a cool, dry place away from sunlight, heat, and moisture
After opening, transfer to an airtight container to maintain freshness
Keep away from strong-smelling foods to prevent odor absorption
Properly stored white teff flour stays fresh for up to 6–12 months

Health Benefits

Naturally gluten-free ancient grain ideal for wheat-free and celiac-friendly diets
Rich in iron, calcium, magnesium, and potassium for daily nutrition
High dietary fiber supports digestion and balanced blood sugar levels
Plant-based protein source suited for vegetarian and vegan lifestyles
Complex carbohydrates help provide steady, sustained energy throughout the day

Disclaimer

The health and nutritional information provided is for general informational purposes only and has not been evaluated by the FDA or any other food or drug authority. Product claims are made solely by the seller and are not guaranteed by Afrikart.