What's Inside?

Teff Flour is an ancient grain from Ethiopia and Eritrea, and comprises the staple grain of their cuisines.
Ground into flour, teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements their exotic spices.
Most grains don't offer Vitamin C, but teff is an excellent source.
Plus, according to the Whole Grains Council, teff is high in resistant starch.
Teff is the staple grain of Ethiopia.
Teff is a fine grain about the size of a poppy seed that comes in a variety of colors, from white and red to dark brown. It is an ancient grain from Ethiopia and Eritrea, and comprises the staple grain of their cuisines.
Ground into flour, teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements their exotic spices.

Benefits?

Packed with protein, calcium, and iron, tef is also one of the gluten-free grains, along with amaranth, buckwheat, millet, and quinoa.
It is the world's smallest grain; one kernel is the size of a poppy seed.
Like other grains, it's high in carbs.
Soy flour is rich in vitamins, minerals, isoflavones and lecithin, nutrients.

Uses?

Substitute Teff Flour for about a fourth of the all-purpose flour called for in your favorite baked goods recipe to add an appealing taste and added nutrition.
Naturally gluten free, teff is a wonderful way to add something a bit exotic to your diet.
Teff flour enhances the earthy flavor of chocolate cookies, cakes and brownies.
If you use all teff flour in place of all the wheat flour, the bread will be chewy and dense and will not rise as much as wheat flour breads.
Small amounts of teff flour will add a sweet and nutty taste to your baked goods.