Common Uses
About Teff Flour
Teff flour, derived from the tiny teff grain, is a versatile, gluten-free flour known for its fine texture and mild, nutty flavor. It's a staple in Ethiopian and Eritrean cuisine, particularly for injera, a sourdough flatbread. In baking, teff flour provides structure and binding, making it a popular choice for gluten-free recipes. It adds a subtle earthy sweetness to breads, pancakes, and cookies while imparting a pleasingly moist crumb. Rich in protein, fiber, and essential minerals like iron and calcium, it offers a nutritious boost to baked goods.
History
Originating in Ethiopia over 5,000 years ago, teff is considered one of the world's oldest domesticated grains. Its resilience in diverse climates made it a reliable staple for ancient cultures. Traditionally grown high in the Ethiopian Highlands, teff has been integral to the region's diet, most notably in the form of injera. Teff gained international attention as the demand for gluten-free and whole grain options increased in recent years. Its nutritional benefits and adaptability have made it a favorite among health-conscious bakers worldwide, blending ancient heritage with modern culinary trends.
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