Teff: the smallest grain, the biggest boost!

May 14, 2013 11:57 am Published by Leave your thoughts

Teff is the smallest grain the world – it’s about twice the size of the full stop at the end of this paragraph! Indeed, it’s so small that its more like a flour (Apparently, the name ‘teff’ derives from the Amharic word for ‘lost’ –if you dropped a teff grain, you would almost certainly lose it forever!) We’re very pleased to be able to stock teff flour, though, from Tobia Teff and Pure.

 

gluten free teff grain

Teff grain

As in any grain, the nutrients in teff are concentrated in the germ and bran (and ounce for ounce, it has more gran and germ than any other grain). With teff simply too small to hull, its nutrients remain intact through the grinding processes.

Teff is an important food grain in Ethiopia and Eritrea, where it is used to make injera (a spongy flat bread) and eaten with various stews. It’s growing in popularity worldwide as well, with those who are avoiding gluten. Teff flour is completely gluten-free, and is a welcome addition to a gluten-free diet, as it is much higher in dietary fibre, iron, protein and calcium than wheat or barley. It’s usually eaten fermented (mixed with water overnight), which many find also aids the digestion. Our  flour is sourced from Tobia Teff, who only supply teff products, thus completely avoiding any contamination issues.

Teff flour is also popular with athletes, as its steady breakdown of starch produces a long-lasting energy boost.

We’ve got a variety of recipes. You can also experiment, of course – try it as substitute for some, or all, of the usual wheat flour in baking, or as a thickener in soups and stews. It’s especially good in chocolate brownie recipes, where its flavour and texture when cooked add a sort of fudginess!

Why not try:

Naturally Good Food sells both brown and white teff flours, at £6 each for 1kg. In the case of this grain, the colour of the flour relates simply to the strain of teff grain used – both are equally nutritious.

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This post was written by Sue

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