Teff and teff products

Teff is a multipurpose crop which has a high importance for the Ethiopian diet and culture. Teff is available in three varieties: white, brown and red. The nutty, slightly sweet teff flour is obtained from the gluten-free grain. As the grains are very hard, they are crushed with the husks on to produce a whole grain flour. Teff can be used in the same way as wheat and whole teff grains can be used to make porridge, soufflé, soups and pâtés or mixed into breakfast muesli. Furthermore, unlike many other gluten-free flours, teff flour is ideal for baking bread, cookies, making pancakes and pizza dough, and even for making sauces. Teff is the main ingredient to prepare injera, a sourdough-risen flatbread. Teff is one of the stars of the so-called superfood and is becoming increasingly popular in Europe. Teff is a type of grain that has originally been grown and eaten in Ethiopia for thousands of years.