Gluten-Free Teff Injera

Spongy, tangy Ethiopian-style injera made from teff flour and water, fermented for two to three days and cooked on one side only until the top is covered in tiny holes. Use it to scoop up stews, lentils and vegetables.

Medium gluten free vegetarian dairy free vegan

Prep: 10 min Cook: 30 min Total: 2920 min Serves: 8

At a glance: This medium baking recipe yields 8 servings in about 48h 40m (10 min prep, 30 min cook). It uses 6 ingredients — including teff flour, lukewarm water, instant yeast — and walks through 7 steps. Updated October 24, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Teff Injera: When preparing this baking recipe, restaurant injera is often made with teff mixed with flour that contains gluten, so ask before ordering. Ferment the batter in a clean bowl and cook on a pan that has been washed after any flour-based cooking.

Gluten-Free Notes for Gluten-Free Teff Injera: Teff is an ancient grain that is naturally free of gluten. Some injera sold in stores and restaurants is made with a blend that includes flour containing gluten, so this version uses only teff; buy teff flour labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for teff flour, instant yeast, to start the fermentation, baking soda. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups teff flour (about 300 g) Shop
3 cups lukewarm water, filtered or dechlorinated
1/4 tsp instant yeast, to start the fermentation Shop
1/2 tsp salt
1/4 tsp baking soda (optional, for more holes) Shop
1 tsp neutral oil, for the pan

Instructions

1 In a large glass or ceramic bowl, whisk the teff flour, yeast and 2 1/2 cups of the water into a smooth batter.
2 Cover loosely with a towel and leave at room temperature for 48-72 hours, stirring once a day. It will bubble, smell pleasantly sour and may separate; a layer of liquid on top is normal. Discard any batter with pink, orange or fuzzy mold.
3 When ready to cook, stir in the salt and enough of the remaining water to make a batter like thin pancake batter. Stir in the baking soda, if using, and rest for 10 minutes.
4 Heat a 12-inch nonstick skillet over medium heat and wipe it with a little oil.
5 Pour about 1/2 cup batter in a spiral from the edge to the center and tilt the pan to fill gaps. Cook uncovered until holes cover the surface, about 1 minute.
6 Cover the pan and cook for 1-2 minutes more, until the top looks dry and the edges lift. Do not flip.
7 Slide onto a clean towel to cool for a minute, then stack. Wipe the pan and repeat.

Tips & Notes

Use filtered or boiled-and-cooled water for the teff batter. Chlorine in tap water can slow the fermentation that gives injera its sour flavor.
Cook injera on one side only and cover the pan once the holes form. The steam cooks the top so it stays soft and spongy.
Let each injera cool for a minute before stacking. Stacked while hot, they stick together.

Common questions

How long does Gluten-Free Teff Injera take?

Gluten-Free Teff Injera takes about 48 hours 40 minutes, including resting time: 10 minutes to prep and 30 minutes to cook, for 8 servings.

What should I check before making Gluten-Free Teff Injera with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Teff Injera?

Check teff flour, lukewarm water, filtered or dechlorinated, instant yeast, to start the fermentation before they go into Gluten-Free Teff Injera. Restaurant injera is often made with teff mixed with flour that contains gluten, so ask before ordering. Ferment the batter in a clean bowl and cook on a pan that has been washed after any flour-based cooking.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

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