Teff Flour

• 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.