Teff is a type of grain that comes from a species of lovegrass (Eragrostis tef) or Williams’ lovegrass that is native to the Horn of Africa. It is an ancient grain believed to have been domesticated around 4000 and 1000 BC. Whole teff grain is a staple grain in Ethiopian diets.
Teff is a nutritional powerhouse. It is the smallest grain in the world—about 100 grains of teff are the size of a single kernel of wheat.
Its edible seeds which are roughly the size of poppy seeds and come in a variety of colors ranging from white to red to dark brown. These seeds are typically ground into flour and used to make a variety of baked goods including the traditional bread known as injera, a fermented pancake-like bread.
Compared to other grains, it has a much larger percentage of bran and germ so it's a very good source of dietary fiber, protein, iron, amino acids, vitamin C and calcium. Another teff flour benefit is the calcium content that significantly surpasses that of all other grains. Teff contains 20% to 40% resistant starches and has a low glycemic index (GI) rating – this makes it a great choice for diabetics to help manage blood sugar.
Teff flour is naturally gluten free, making it a popular choice among people following a gluten-free diet. This includes individuals with celiac disease, non-celiac gluten sensitivity, and wheat allergy.
Teff flour
