Teff
Teff has been a staple of Ethiopian cooking for thousands of years.
Teff is a tiny grain (150 grains weigh only as much as a kernel of wheat) with a
distinctive flavor. Native to northern Africa, it has been a staple of Ethiopian cooking for
thousands of years, and it is the main ingredient in the traditional flat bread called
injera. Teff is now grown in the United States, primarily in Idaho. Because teff is gluten-free, it’s a good choice for people who
need to avoid gluten and wheat.
Varieties
Teff comes in white, brown, and red. The flavor of each is best described as nutty. Teff is
used in cereals and in baked goods like crackers, cookies, and
breads. It is available packaged as a whole grain
or flour.
Buying and storing tips
Find teff in most natural foods and grocery stores; or buy it in bulk for maximum savings.
Store it in a cool, dry area in a sealed glass or plastic container, because air, moisture,
and sunlight can cause the oils to become rancid.
Availability
Teff is available year-round.
Preparation, uses, and tips
Add teff flour to gingerbread or substitute it for wheat flour in pancakes. Cook the whole
grain and serve it with sliced peaches and toasted almonds as a breakfast cereal.
Nutritional Highlights
Teff, 1 cup
Calories: 204
Protein: 6g
Carbohydrate: 40g
Total Fat: 1g
Fiber: 8g
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
Back to top
