Teff

Teff.jpg

Teff has been a staple of Ethiopian cooking for thousands of years.

Teff is a tiny grain (150 grains weigh only as much as a kernel of wheat) with a distinctive flavour. Native to northern Africa, it has been a staple of Ethiopian cooking for thousands of years, and it is the main ingredient in the traditional flat bread called injera. Teff is now grown in the United States, primarily in Idaho. Because teff is gluten-free, it’s a good choice for people who need to avoid gluten and wheat.

Varieties

Teff comes in white, brown, and red. The flavour of each is best described as nutty. Teff is used in cereals and in baked goods like crackers, cookies, and breads. It is available packaged as a whole grain or flour.

Buying and storing tips

Find teff in most natural foods and grocery stores; or buy it in bulk for maximum savings. Store it in a cool, dry area in a sealed glass or plastic container, because air, moisture, and sunlight can cause the oils to become rancid.

Availability

Teff is available year-round.

Preparation, uses, and tips

Add teff flour to gingerbread or substitute it for wheat flour in pancakes. Cook the whole grain and serve it with sliced peaches and toasted almonds as a breakfast cereal.

Nutritional Highlights

Teff, 1 cup
Calories: 204
Protein: 6g
Carbohydrate: 40g
Total Fat: 1g
Fiber: 8g

Health benefits and concerns

Health benefits and concerns for grains
Many health benefits and concerns associated with this food are applicable to other grains. Read about health benefits and concerns for grains for a full description.