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. It is an ancient grain from Ethiopia and Eritrea, and comprises the staple grain of their cuisines. Ground into flour, teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements their exotic spices.
While it grows predominantly in these African countries, with fertile fields and ecologically-sensitive farming methods, Idaho also produces some of the best quality Teff in the world.
This mighty grain might be tiny but it’s the staple food of ancient cultures and unrivaled athletes.
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. 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 can be eaten whole and steamed, boiled, or baked as a side dish or main course. It can also be ground into flour to make an excellent gluten-free flour alternative, and can be used to make waffles, cookies, bread, crackers and an assortment of other baked goods.
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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.