Gluten is a protein that is found in many types of grain, including wheat, barley and rye. It is the stuff that makes bread dough stretchy as you knead it. Some people are unable to tolerate gluten in their diet, and must avoid consuming any gluten.
Teff is gluten-free and provides a great option for people with gluten intolerance. We work closely with our farmers to reduce the risk of gluten contamination from nearby fields or shared equipment. Our facility is a teff only facility, so risk of gluten contamination is greatly reduced. We test all our lots to a level of 5 parts per million, which is beyond FDA requirements and the maximum sensitivity of gluten tests.
Teff flour tastes great and is much more nutritious than many other gluten-free flour substitutes. Teff can be substituted as part of a gluten-free flour blend, or in some cases, as a one-for-one gluten free flour substitute. Teff is very high in fiber and can be a little denser than other common flours, so depending on the application it can perform differently than other flours.
We have worked with many recipe developers to discover the best methods for using teff, both grain and flour, in gluten-free recipes.
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.