Bob's Red Mill, Whole Grain Teff Flour, 24 oz (680 g)
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- To Your Good Health... Bob Moore
- Friend of the Heart
- A Nutritional Powerhouse
- Gluten Free
- All Natural
This highly nutritious whole grain flour is made from the smallest grain in the world. Compared to other grains, it has a much larger percentage of bran and germ so it's a very good source of dietary fiber, protein and iron. Teff flour has long been a nourishing staple of highland Ethiopians. Now, you too can enjoy its light, unique flavor and bountiful nutrition.
Your Can See Our Quality!
Bob's Red Mill products labeled Gluten Free are batch tested on our quality control laboratory. We use an ELISA Gluten Assay test to determine if a product is gluten free.
Keeps best refrigerated or frozen.
Substitute up to 1/4 cup Teff Flour per cup of wheat flour in your favorite baked goods recipes for added nutrition and Teff's unique and wholesome flavor.
Whole grain teff.
Manufactured in a facility that also uses tree nuts and soy.
|Serving Size: 1/4 cup (40 g)|
|Servings Per Container: 22 (per 24 oz)|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||10|
|Total Fat||1.5 g||2%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||29 g||10%|
|Dietary Fiber||5 g||20%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
|Total Fat||Less than||65 g||80 g|
|Sat. Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carb.||300 g||375 g|
|Fiber||25 g||30 g|
We can't get teff in Australia, so I save this for special dishes (like injera!) or only use it in small amounts. I like that it is both gluten free and wholegrain, and mixed with other flours it makes a great multi-grain bread.
Posted by 5275725346924338501 on Jun 13, 2016
Lejos de las mejores harinas sin gluten que he probado.
perfect gluten-free substitute
Posted by 4939929625851837239 on Jun 04, 2016
This works well in all recipes for bread, pastry and cookies as a gluten-free substitute.
Posted by 4805121267790510152 on Feb 22, 2016
I have doing gluten free bakery for about 2 years and this was the first time I tried this flour (in muffins). I used 30% of teff flour mixed with sorghum and buckwheat. I have to say that the taste is a bit weird, it takes time to get used to it. Maybe it would taste better in combination with other flours or in bread.
Posted by Strelka on Jun 30, 2015
Bezglut'ena milti, kas piedod 'edienam interesantu gar'su