Bob's Red Mill Teff Flour, 20 oz

Very good quality flour for making my gluten free bread. Always pleased.

I had bought Bob's Red Mill products in the past and was always satisfied with their qualities. This is no different. I am happy with it and will buy again in the future.

The taste of this is like a rich bold nutty flavor. Its dr sebi approved and I mix it with my spelt flour. I will buy again. I just wish they had it in organic

Teff Flour is pretty new to me. I use it in a brownie recipe (at high altitude) that has replaced my 20+ year “go-to” recipe. It's a flour I want to experiment more since I am always trying to retain moisture when baking at 8000 feet above sea level.

I use Teff Flour in the America's Test Kitchen Gluten-Free Whole-Grain Four Blend, developed by them. The Teff Flour is an essential ingredient and the foundation of this flour blend, and I really enjoy the flavor of my whole grain, gluten-free baked goods. The Teff is combined with several other flours and starches to create a blend that makes beautiful and flavorful baked goods.

I love Ethiopian food, although I'm not about to claim that anything I make is truly "Ethiopian". I'm attempting to grow a sourdough culture on a mixture of teff and barley in order to make a pan bread like injera. The teff flour really makes a difference. The result I get really reminds me of Ethiopian bread. We'll see how good it is in the end, but it's looking good so far.

I've got already made one batch of 100% teff injera--and I've got another bubbling away on my counter right now! Made with BRM's teff flour, this injera is dark, flavorful, and delightfully sour. Just don't(!!!) follow the recipe for injera on the bag. There are no shortcuts to good injera. There's no such thing as "overnight injera"--just flat teff pancakes.

I bought the flour to make injera. Tried the recipe that is on the package. Total failure. But have used the Teff flour in other recipes (brownies, cookies) and those have turned out great.

I had just discovered I have sensitivities to several things, among which are gluten and wheat. Since I am game to try anything, I bought several types of flour to bake with, one of which was the teff flour. The package says it is good for baking so since gluten-free bread is quite pricey, I popped this in the bread maker. The flavour is akin to rye, without the bite, and is a little lighter in colour. It seemed to be a little drier as well (previous iterations of bread was made with brown rice flour, which was a bit more moist). I am trying to imagine sweet baked goods with this flour and suppose that the sweetness would work well. That said, I don't think I will be buying this flour again for bread. The one star off is for the dryness.

The Teff flour package used to contain 24 ounces. Now it is only 20 ounces. I used America's Test Kitchen "How Can It Be Gluten Free" flour blends, which are based on the original 24 ounce package. This reduction in the amount of flour in the package makes my forced gluten-free life even more difficult.