Baked goods with Teff flour turn out gritty. How can I prevent this?
I like the idea of using Teff flour for its health properties but find that results are unpleasantly gritty. It's as if I am using sand as a medium.
This is the Teff Date Bread recipe I tried, and I tried several different ones.
Can anyone suggest a solution? Is it the brand that's faulty? Thanks
Best Answer
I don't know about the brand, but flours which are sold for health purposes are often whole grain. If it has the bran milled together with the corn, there is no way around the grittiness.
I don't know if something like "teff cake flour" exists, as it is probably the opposite of what teff eaters want. You could try calling the producers of your brand and asking. Else see if cycling through brands helps. But for such a niche product, it might be that all brands do whole grain only.
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Quick Answer about "Baked goods with Teff flour turn out gritty. How can I prevent this?"
They recommended giving your dough or batter a 30 minute rest before baking, so the flours fully hydrate. This may also require adding additional liquid.Is teff flour gritty?
Higher levels of teff flour in certain recipes may also form a fine, gritty texture in the finished product. This is caused by the fact that teff flour is a whole-grain flour.How do you make gluten-free not gritty?
To combat that, make sure blends you buy or make have enough starches in it (corn starch, potato starch, tapioca starch, arrowroot powder \u2026) to keep the end product light, instead of dense, heavy and gritty.Why are gluten free baked goods gritty?
Most all purpose gluten-free flour blends (see #3 below) are rice flour-based. Most commercially-available rice flours are not ground superfine, which means that they have some grit, as if there were a bit of sand in your cookie. Awful!How To Use Teff Flour for Gluten Free Baking - the properties and best uses for teff flour
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Answer 2
In America's Test Kitchen's "How Can it be Gluten Free", they mentioned that you typically have to give other flours extra time to soak before cooking.
They recommended giving your dough or batter a 30 minute rest before baking, so the flours fully hydrate. This may also require adding additional liquid.
Answer 3
I know that if you heat teff flour and water to 65°C while stirring, the starches in the teff will fully hydrate and the grittiness disappears. I am told that if you mix teff flour with liquid and process in a blender at high speed for a minute the grittiness also is resolved but I have not verified the blender approach.
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