Teff

Teff is a tropical grain crop belonging to the grass family. The plant is a tufted or bunching grass with thin narrow stems and a broad crown. The shallow fibrous roots form a massive root system, and the plant is resistant to both drought and waterlogging. Teff can grow where many other crops won’t thrive, and in fact can be produced from sea level to as high as 3000 meters of altitude, with maximum yield at about 1800-2100m high.

It is a traditional grain in Ethiopia and one of the country’s staple foods. It’s highly nutritious and naturally gluten-free.

Teff is also the world’s smallest grain, measuring just 1/100 the size of a wheat kernel. It’s also commonly made into a flour for cooking and baking. Because teff grains are so small, it’s hard to remove the bran and germ during milling. Because of this, teff flour is almost always whole grain flour.

It is an ancient crop and was likely domesticated more than 6,000 years ago in Ethiopia, which is the major center of the plant’s diversity.

Teff is 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. Teff is low in saturated fat and rich in vitamins and minerals. Its nutty flavor and crunchy texture add a unique taste to baked goods like pancakes, cookies, and breads.

Teff is gluten-free. This makes it a good choice for people who have Celiac disease or are sensitive to gluten. It can substitute for other flours that contain gluten, like regular wheat flour.
Teff