Relatively unknown in the west, Teff is a small, heirloom grain discovered and harvested in Ethiopia. Teff comes in a variety of colors and features a mild earthy flavor. While Teff may be considered exotic in the west, it has been harvested for thousands of years in eastern cultures for its versatility, delicious flavor, and the great nutrition it provides. Teff flour is the traditional base for the classic Ethiopian and Eritrean flatbread Injera.
Whole grain white Teff is high in calcium, fiber, protein, vitamin C, and antioxidants. This makes Teff flour a far more nutrient-dense and healthful cooking option than the all-purpose white flours common in western cooking. And best of all, gluten free white Teff flour can be used in nearly any recipe you can imagine. Try it the next time you bake bread, cakes, muffins, flat breads, or dough.
Although different in name and color, brown Teff is quite similar to white Teff. When ground into flour, gluten free brown Teff features the same high levels of fiber, vitamins, and minerals, though it contains slightly more protein per serving. This means that, like white Teff, brown Teff is a great options for health management. Unlike all-purpose white flours, brown Teff can improve heart health, help stabilize blood glucose, reduce blood pressure, and reduce inflammation.