Teff

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BASIC INFO

Pronounced: tef

Names: the lost grain · the grass of love · emergency crop

Origin: Ethiopia

Plant: Eragrostis tef

Culture: Teff has been a staple of traditional Ethiopian cooking since 5000 BC. The whole grain is ground into a flour and fermented to make injera, a spongy, Ethiopian flatbread similar to a crêpe or pancake.

Varieties: ivory · red

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HEALTH INFO

Benefits: great for gluten-free diets · regulates blood sugar levels · increases circulation, improves bone and heart health · boosts the immune system · supports Celiac disease · improves digestion

Nutrients: protein · dietary fiber · magnesium · iron · calcium · zinc

Replaces: gluten-based grains · flours

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WHERE TO BUY

Store: the gluten-free or baking section of your supermarket

Online: Amazon · Bob’s Red Mill

Shopping Tip: If only teff grain is available, you can make your own flour by using a coffee grinder or spice mill.

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HOW TO STORE

Intact whole grains will keep in your pantry for up to 4 months, teff flour will last about 2 months.

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FUN FACTS

  • Teff has five times more protein, fiber, and calcium than brown rice.
  • One single teff grain is about the size of a poppy seed, taking about 3,000 grains to make 1 gram.
  • It takes only a handful of seeds to cultivate an entire field—yay for sustainable land care! 
  • Teff can grow in a wide range of climates, from dry-to-the-bone lands to swampy bogs.

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RECIPES

Creme Cheese Pancakes with Jalapeño Bacon

Peanut Butter Cookies 

Teff Burgers 

Teff Porridge 

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