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TEFF
Teff is a tiny grain (150 grains weigh only as much as a kernel of wheat) with a distinctive flavor. 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 flavor 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.
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.
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