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Teff flour

Teff flour suppliers and sourcing guide

Teff flour is milled from the very small grains of teff (Eragrostis tef), a cereal grass from the Ethiopian highlands and the traditional grain for injera flatbread. Because the grains are tiny, teff is usually milled whole, so the flour contains the bran and germ. It is sold in brown and ivory (white) types and bought for gluten-free breads, pancakes, crackers, snacks and injera.

See suppliersWhat to ask for on the COA
Also known as
Eragrostis tef · Tef · Brown teff flour · Ivory teff flour
Facts checked
November 2026

Forms and grades of teff flour

Suppliers sell different products under the same name. Specify the one you need.

  • Brown teff flour

    Darker, earthier flour from brown-seeded teff.

  • Ivory teff flour

    Lighter color and milder flavor from white-seeded teff.

  • Whole-grain teff

    Unmilled grain for cereals, porridge and inclusions.

  • Organic and certified gluten-free

    Organic grades, and lots tested and certified for gluten-free use.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Moisture
Oven moisture (for example AACC 44-15.02).
Gluten
Gluten by R5 ELISA to confirm below 20 ppm when the flour goes into gluten-free products.
Foreign matter
Sand, stones and other grains; the tiny seeds are hard to clean, so ask about cleaning and color sorting.
Particle size
Sieve analysis, which affects batter texture.
Heavy metals
Lead, cadmium and arsenic by ICP-MS.
Microbiology
Total plate count, yeast and mold, coliforms, E. coli and Salmonella; flour is a raw ingredient and should be cooked before eating.

Storage, lots and expiry

Storage and shelf life

Store teff flour sealed in a cool, dry area with pest control in place. As a whole-grain flour it contains germ oil and can go stale, so keep stock moving. Shelf life is set by the supplier's specification.

Lots and expiry dates

Color, flavor and cleanliness vary with origin (Ethiopia, the U.S., Europe and elsewhere) and teff type. Record origin, type and gluten test results for each lot.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • The EU Novel Food status Catalogue entry for Eragrostis tef (POL-NF-00337) covers the seeds with the status NOT_NOVEL_IN_FOOD and notes their use in Ethiopian restaurants (injera) in the EU.

    Source: ec.europa.eu (opens in a new tab)

  • 21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm.

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Teff flour suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking teff flour suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell teff flour? Request a listing

Frequently asked questions

What forms of teff flour can brands buy?

Common forms include brown teff flour, ivory teff flour, whole-grain teff and organic and certified gluten-free. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for teff flour include?

Expect moisture, gluten, foreign matter, particle size, heavy metals and microbiology, each with its method, specification and result for that lot.

How should teff flour be stored?

Store teff flour sealed in a cool, dry area with pest control in place. As a whole-grain flour it contains germ oil and can go stale, so keep stock moving. Shelf life is set by the supplier's specification.

What is the regulatory status of teff flour?

The EU Novel Food status Catalogue entry for Eragrostis tef (POL-NF-00337) covers the seeds with the status NOT_NOVEL_IN_FOOD and notes their use in Ethiopian restaurants (injera) in the EU. 21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm.

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