Teff is most typically used in flour form to make injera, a fermented flat bread, but is growing in popularity in its whole grain form. We have a growing catalog of recipes to guide those new to teff or provide inspiration to those looking for new ways to utilize this tasty, versatile ingredient!
Brown and Ivory Teff are simply different varieties of the same plant, though they have subtle flavor differences. Brown teff has an earthy, nutty flavor, while the Ivory is a bit more subtle and slightly sweet. They are processed identically and share the same high nutrient content.
- 45g whole grains per serving
- Naturally gluten-free (and verified at 3rd party lab)
- Excellent source of iron, magnesium and manganese
- Good source or protein, dietary fiber and zinc
- Non-GMO Project Verified