Teff flour was traditionally used as a breakfast porridge and is still eaten today for its protein, fibre and iron content. Teff flour has a higher protein content than other gluten-free flours, so it works well in baking projects where whole grains are highlighted.

It is excellent when mixed with starch or creamy millet flour for gluten-free breads, where it gives a rich dark flavour to the baked goods. For use in savoury recipes- such as making gluten-free pizza bases or using it to thicken stews and casseroles - substitute teff flour 1:1 for fine rice flour.