Naturally gluten-free with a mild nutty flavour, teff is the staple grain of traditional Ethiopian cooking often used to make a delicious sourdough pancake called injera. Grind into a fine flour for a gluten free flour replacement, or use the grains whole, simmered or cooked in other recipes. Brown teff has an earthy, nutty flavour. The word’s smallest grain, its name in Greek means ‘the grass of love’.
Use whole, or grind into a fine flour. Prepare 1 cup teff to 3 cups water. Bring to boil and simmer for 20 min. Use as porridge, in place of rice or add to stews, soups, salads or baking. Grind the grain to ferment into flat breads - see our video on how on our blog.
† The statements throughout this site are not intended to diagnose, treat, cure or prevent any disease. Individual results may vary. Seek the advice of a competent health care professional for your specific health concerns. If you have a medical condition or are pregnant please consult your health care provider before use. Information on this site is for educational purposes only.