What is Teff ?

Teff is a fine grain—about the size of a poppy seed—that comes in a variety of colors, from white and red to dark brown. Teff grows predominantly in Ethiopia and Eritrea, and thrives even in difficult climates. As such, it comprises the staple grain of their cuisines. The grain has a very mild, nutty flavor, and it packs a serious nutritional punch. Teff has an excellent balance of amino acids, and it is also high in protein, calcium, and iron. Ground into flour, teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements the exotic spices found in the regional food. It can also be ground into flour to make an excellent gluten-free flour alternative, and can be used to make pie crusts, cookies, breads, and an assortment of other baked goods. Teff can also be eaten whole and steamed, boiled, or baked as a side dish or a main course.

Health Benefits of Teff:

Teff leads all the grains – by a wide margin – in its calcium content, with a cup of cooked teff offering 123mg, about the same amount of calcium as in a half-cup of cooked spinach. It’s also an excellent source of vitamin C—a nutrient not commonly found in grains—and also a good source of iron. Teff is high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood sugar management, weight control, and colon health. It’s estimated that 20-40% of the carbohydrates in teff are resistant starches. A gluten-free grain with a mild flavor, teff is a healthy and versatile ingredient for many gluten-free products.

Teff flour is GLUTEN FREE and has the same nutritional value as the grain. It is delicious in pancakes, pastries, or as a thickener in soups and gravy.