«

»

Teff Flour

Teff Flour is a pleasingly light, uniquely flavoured, 100% whole grain flour.

Teff Flour is a pleasingly light, uniquely flavoured, 100% whole grain flour.

Teff is a fine grain — about the size of a poppy seed — that comes in a variety of colours, from white and red to dark brown. Teff grows predominantly in Ethiopia and Eritrea, and thrives even in difficult climates. As such, it comprises the staple grain of their cuisines. The grain has a very mild, nutty flavour, and it packs a serious nutritional punch. Teff has an excellent balance of amino acids, and it is also high in protein, calcium, and iron.

Ethiopian households have been using teff flour in their baking for ages. Ground into flour, teff is used to make the traditional bread, Injera: a flat, pancake-like, fermented bread that complements the exotic spices found in the regional food. It can also be ground into flour to make an excellent gluten-free flour alternative, and can be used to make pie crusts, cookies, breads, and an assortment of other baked goods. Teff can also be eaten whole and steamed, boiled, or baked as a side dish or a main course. Teff’s history traces back thousands of years,to ancient civilizations of Abyssinia, as a reliable support to our early ancestors’ survival. Attracted to its delicious taste, gluten-free composition, and versatility, more consumers are committing to teff. Along with other alternative grains like quinoa and millet, this grain has become well-known in the health foods community because of its great nutritional value.

To Make Your Own

Grind teff in a blender until it has the consistency of flour.

Substitute

For injera use equal parts wheat and rye flours, however it lacks the distinctive flavour of teff flour.

Using as a Substitute

Substitute Teff Flour for about a quarter of the all-purpose flour called for in your favourite baked goods recipe to add an appealing taste and added nutrition. Naturally gluten free, teff is a wonderful way to add something a bit exotic to your diet.

 
Comments and Feedback
 

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
OR
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend
Or use Social Media to Sign-up
PROBABLY THE BEST SITE
IN THE WORLD
IS GIVING YOU THE CHANCE TO SUBSCRIBE
TO PROBABLY THE BEST NEWSLETTER IN THE WORLD
OR