on 7 January 2014
Excellent fine grain which makes pastry etc. appear 'wholemeal' and adds a nice nutty 'wholemeal' taste. I use teff in small proportions in gluten-free flour mixes for pastry, crumbles and cakes. Very absorbent so add a little more liquid or oil to prevent a dryness to finished baked goods. Quickly became a favourite 'must-have' ingredient to my gluten-free recipes.