This article aimed to evaluate the chemical, technological and sensory characteristics of gluten-free cakes made with teff (Eragrostis tef). Four cakes were evaluated: T1,100% teff flour; T2,75% teff flour, 12.5% rice flour, 12.5% cassava starch; T3,50% teff flour, 25% rice flour, 25% cassava starch and T4,25% teff flour, 37.5% rice flour, 37.5% cassava starch. Higher percentages of teff increased total ash. For apparent and specific volumes, T4 was the one with the highest mean. In sensory analysis, the attributes of appearance, colour and odour did not have significant difference among treatments. T1 received the lowest overall average for flavour (5.03). Regarding the purchase intention, the cakes did not show significant difference between T3 and T2 (3.25 and 3.08). T2, T3 and T4 obtained acceptance index higher than 70%. The use of teff flour in cakes can be promising in gluten free diet. © 2021 Institute of Food Science...

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