A naturally gluten-free grain that’s incredibly nutritious
Teff is an ancient grain with modern benefits. It’s been a staple in Ethiopian and Eritrean diets for thousands of years, but only recently has it gained popularity in the west. Teff is super versatile, nutritious, and gluten-free. This makes it an ideal choice for anyone managing celiac disease or gluten sensitivity. Rich in fiber, protein, and essential nutrients, teff provides the benefits of whole grains without the potential side-effects of gluten, making it a smart choice in maintaining a balanced, healthy diet.
Teff has a delicious nutty flavor and is often used in porridges and other whole grain dishes or as a versatile gluten-free flour for baking everything from traditional Ethiopian bread (known as Injera) to U.S. staples like apple pie and pancakes.
Teff and Celiac Disease or Gluten Sensitivity
For those with gluten-related disorders, finding safe, nutritious grains can be challenging. Teff offers a wholesome solution, supporting digestive health, stable energy, and essential nutrient intake—all while being 100% gluten-free. It’s gentle on the stomach, easy to cook with, and suitable for all types of diets.
What is Gluten?
Gluten is a protein found in wheat, barley, and rye. Gluten acts as store of nutrients for newly sprouted seedlings, as well as providing structural support in the seed. Gluten also provides many benefits to the structure and function of dough in baking. While it helps these plants maintain their shape, and helping bakers make bread, it can trigger adverse reactions in those with gluten-related disorders.
Gluten Sensitivity and Celiac Disease
Celiac disease is an autoimmune disorder where ingesting gluten damages the small intestine, causing symptoms like abdominal pain, fatigue, skin rashes, and malnutrition. Gluten sensitivity, while not autoimmune, can still result in similar digestive discomfort, headaches, and fatigue. Both conditions require a strict gluten-free diet to manage symptoms and improve quality of life.
Gluten Contamination and Teff
Maskal Teff is grown, harvested, and processed with strict measures to prevent cross-contamination with products containing gluten as well as other allergens. Our warehouse storage and processing is all in a teff only facility. And all of our teff products undergo rigorous testing to ensure they meet gluten-free standards. If you do have a gluten sensitivity it is important to vet the companies you buy from to reduce the risk of contamination.
Maskal Teff processes all products in a dedicated teff-only facility with no wheat, barley, or rye present. Each batch undergoes third-party testing to verify gluten levels stay below 5 parts per million, well under the FDA’s 20 ppm standard. This rigorous testing and dedicated processing ensures complete safety for people with celiac disease and severe gluten sensitivity.
Teff grain cooks faster than gluten-free oats and provides complete proteins that oats lack. While certified gluten-free oats still carry contamination risks during farming, teff grows naturally separate from gluten grains. Maskal Teff offers more calcium and iron than oats, plus a nuttier flavor that many find more satisfying than plain oat porridge.
Teff grain belongs to a different botanical family than wheat, corn, and rice, eliminating cross-reactive proteins that sometimes trigger symptoms in sensitive individuals. Some people react to corn or rice proteins despite being gluten-free, but teff’s unique protein structure rarely causes issues. Maskal Teff’s ancient genetics remain unchanged, unlike hybridized modern grains that may trigger unexpected sensitivities.
Most celiac patients notice improved digestion within 2-4 weeks of replacing wheat with teff grain, though complete intestinal healing takes months. Teff’s high fiber content supports gut health recovery, while complete amino acids aid tissue repair. Maskal Teff flour provides essential nutrients often lacking in processed gluten-free foods, supporting faster healing when combined with other naturally gluten-free whole foods.
Yes, people with non-celiac gluten sensitivity can safely eat teff grain daily since it contains zero gluten proteins. Many experience reduced digestive inflammation and improved energy levels when replacing wheat with teff. Maskal Teff’s gentle, easily digestible nature makes it ideal for daily consumption without triggering the headaches, fatigue, or digestive discomfort associated with gluten sensitivity.
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. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of teff recipes from breakfasts to desserts.
