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Low FODMAP
Teff Flour
Safe in normal portions. Unlikely to trigger symptoms.
Teff flour is finely milled dried teff seeds used for baking and injera preparation. It remains naturally low FODMAP and serves as gentle starch alternative to wheat during assembly. Combining with other gluten-free flours improves structural integrity in baked goods without adding triggers. Its mild earthy flavor preserves ingredient balance while preventing dense results during preparation. Measuring accurately ensures consistent baking outcomes and predictable digestion.
fork_spoon Serving Size
2 tablespoons / 15g
warning Contains
Trace Amounts Only
sticky_note_2 Clinical Notes
Teff grinding preserves iron and mild starch structures that benefit digestion during sensitive recovery periods safely. Combining with tapioca starch improves elasticity and reduces overall density in final products that some find heavy during consumption. Hydrating batters thoroughly allows starch granules to swell properly, improving final digestibility for sensitive stomachs during assembly. Freezing unused portions preserves quality while preventing insect infestation during extended pantry storage.
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Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.