Description
HEIRLOOM Brown Teff Flour is a finely milled wholegrain flour made from brown teff, an ancient grain traditionally grown in Ethiopia and now cultivated in Australia. Brown teff has a deeper colour and a richer, earthier flavour than ivory teff, making it a popular choice for hearty baking, artisan breads, traditional flatbreads, and wholesome everyday cooking.
Because the entire grain is milled, brown teff flour retains its naturally occurring fibre, protein, vitamins, and minerals. Its robust flavour complements both sweet and savoury recipes while adding texture and character to baked goods.
Why Choose Brown Teff Flour?
Brown teff flour offers a convenient way to incorporate ancient grains into modern diets. Its fine texture blends easily with other flours and works well in gluten-free baking applications.
Product Features
- 100% Brown Teff Flour
- Wholegrain flour
- Naturally gluten free*
- Vegan friendly
- GMO free
- No added preservatives
- Single ingredient
- Australian grown
- Rich, nutty flavour
- Suitable for sweet and savoury recipes
*Packed in a facility that may handle allergens.
Naturally Occurring Nutrients
The following benefits relate to the natural composition of brown teff flour and do not constitute therapeutic or medical claims.
- Contains naturally occurring dietary fibre.
- Provides plant-based protein.
- Contains naturally occurring iron.
- Contains naturally occurring calcium.
- Source of magnesium and manganese.
- Wholegrain ingredient suitable for everyday cooking.
- Supports variety in grain consumption.
- Suitable for gluten-free recipes and baking applications.
How to Use Brown Teff Flour
Brown teff flour has a rich flavour profile that works particularly well in rustic baking and hearty recipes.
Use it in:
- Artisan breads
- Sourdough baking
- Flatbreads
- Ethiopian-style injera
- Pancakes and waffles
- Muffins and loaves
- Brownies and slices
- Pizza bases
- Cookies and biscuits
- Homemade crackers
- Porridge and breakfast bowls
- Smoothie blends
- Thickening soups, stews, and sauces
For best results, substitute 20% to 40% of standard flour in traditional recipes, or combine with other gluten-free flours when baking.
Recipe Inspiration
- Brown teff sourdough bread
- Ancient grain pancakes
- Gluten-free banana loaf
- Chocolate brownies
- Traditional injera
- Wholegrain muffins
- Rustic pizza bases
- Breakfast porridge with coconut milk and cinnamon
