Teff is a cereal grass native to Ethiopia where it is a staple food and the world’s smallest grain. Teff is gluten free and can be eaten whole and steamed, boiled or baked. Teff is very high in calcium and resistant starch (dietary fibre that assists with blood sugar control, weight and colon health).

100g Teff flour provides: 366 calories, 12.2g protein, 3.7g fat, 70g carbs, 12g fibre and high in iron and calcium. It is also a good source of copper, magnesium, potassium, phosphorus, manganese, zinc and
selenium. It contains all the amino acids, making it a whole protein source which is valuable for vegans.

To cook the grain add 1 cup teff to 2 cups water with a pinch of salt and simmer for 8 minutes. Allow to sit for 10 minutes and then fluff with a fork.

Teff flour is the ground seed and is used to make Injera, a flat pancake-like fermented bread traditional in Ethiopia and Eritrea. Teff flour can be used to make bread, pancakes, muffins etc instead of wheat
flour.

Because Teff does not contain gluten the baked products will not be as chewy as it would be if made with wheat.