What is Teff?
Ancient Grain Becomes a Modern Staple!
Teff 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 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.
The Tiny Grain with Big Health Benefits
Teff leads all the grains – by a wide margin – in its calcium content, with a cup of cooked teff offering 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.