Baking with Pereg Natural Foods Teff and Plantain Flours

We’ve previously featured some fabulous gluten-free flours from Pereg Natural Foods (see our posts here, here, and here), and today we’re highlighting their Teff and Plantain Flours. Baking with gluten-free flours alone or in combination with wheat flour opens a new world of flavor and texture. I’ve enjoyed the process of learning to use these unusual flours, with great results. Everything I’ve ever baked using Pereg’s gluten-free flours seems to have an extra layer of warmth, an elusive but lovely quality.

* Complimentary products received for review. This post may contain affiliate links.

A general rule of thumb when using gluten-free flour with wheat flour is to replace 1/4 of the wheat flour with the gluten-free flour. For my first experiments with Pereg’s Teff and Plantain Flours, I chose simple recipes without spices or a lot of flavorings so as to emphasize the flours. I made pancakes with the Teff Flour and oatmeal streusel muffins with the Plantain Flour, and both were quite successful.

The teff pancakes were delicious, a bit dark, with earthy, nutty overtones, and they literally soaked up all the maple syrup we poured over them. Because I’m a rebel, I used a higher ratio, 1/3 Teff Flour to 2/3 all-purpose flour. Undoubedly something I’ll be making again!

Teff Flour is made from teff, an ancient grain from Africa that is high in protein, fiber, calcium, and iron. As evidenced by my syrup-soaking pancakes, Teff Flour tends to absorb liquid, so it may help to add only part of the liquid called for in a recipe, then rest the dough before adding more liquid. Pereg recommends measuring Teff Flour by weight rather than volume for best results; they also suggest trying it in recipes containing chocolate and brown sugar to complement its flavor.

My plantain-oatmeal muffins came out perfectly—rich and almost toasty-tasting. The Plantain Flour added a nice, undefinable flavor note that accentuated the oats, the kind of thing that makes people ask, “What did you put in these?” Definitely a keeper.

Plantains are common in the Caribbean, West Africa, Central America, and parts of South America. Plantain Flour is made from dried green plantains. Because green plantains are the immature form of the fruit, the resulting flour can be bitter, so Pereg recommends taking that into account and adjusting the sweetness accordingly. Plantain Flour is high in potassium and is considered a resistant starch, meaning that like fiber, it leaves you feeling satisfied.

Pereg Natural Foods produces eight different gluten-free flours. Like their flours, Pereg’s other products (spices, grains, rice, beans, breadcrumbs, and more) are all kosher certified and dairy- and lactose-free, with no additives or preservatives. Look for them at your local retailer, or find them online at Pereg’s website.

Giveaway: One lucky winner is going to win Teff and Plantain flours from Pereg Natural Foods. Good luck!

Giveaway Details: This giveaway is open to residents of the US ONLY age 18 and over. Please read our Terms of Service & Disclaimer Policy before entering. This giveaway will close on July 22nd, 2019 at 11:59 pm EST time. No purchase necessary to enter or win.

Disclaimer: A. Bailey received a complimentary product for review purposes & feature on The Classy Chics blog. No monetary compensation was received. A. Bailey’s thoughts, opinions and words are 100% her own. Your thoughts may differ. Please read the blog’s terms of service policy before entering any giveaways. The Classy Chics are NOT responsible for prize fulfillment or shipping of any items won from this blog. This post contains affiliate links. If you make a purchase through an affiliate link, we may or may not make a small commission which helps to support this website. Thank you!!!