The Baker's Hotline

March 22, 2019 at 4:14pm

Thanks for your question! We'd suggest substituting no more than 25% of your all-purpose flour with either teff or amaranth, or a combination. Too much teff tends to lead to a dry, crumbly loaf, while too much amaranth leads to quite dense bread. But used in smaller amounts, they add a most wonderful flavor to your bread. Happy baking! Kat@KAF
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