Teff

Description

Teff is a small, round grain that ranges in color from creamy to reddish-brown to almost black; when cooked, it has a slightly nutty, mildly sweet flavor and a soft, slightly grainy texture. In Ethiopia, it is most commonly used to prepare injera, while teff flour works well in pancakes, gluten-free bread, puddings, and as an addition to porridge, soups, and meatballs, easily combining with vegetables, herbs, and spices. Teff is rich in fiber, protein with a good amino acid profile (including lysine), iron, calcium, and manganese, has a low glycemic index, and may support digestion and blood sugar control. Store whole grains in a dry, cool, and airtight container; it is best to keep the flour in the refrigerator or freezer to prevent it from going rancid.