Names: the lost grain · the grass of love · emergency crop
Plant: Eragrostis tef
Culture: Teff has been a staple of traditional Ethiopian cooking since 5000 BC. The whole grain is ground into a flour and fermented to make injera, a spongy, Ethiopian flatbread similar to a crêpe or pancake.
Benefits: great for gluten-free diets · regulates blood sugar levels · increases circulation, improves bone and heart health · boosts the immune system · supports Celiac disease · improves digestion
Nutrients: protein · dietary fiber · magnesium · iron · calcium · zinc
Replaces: gluten-based grains · flours
WHERE TO BUY
Store: the gluten-free or baking section of your supermarket
Shopping Tip: If only teff grain is available, you can make your own flour by using a coffee grinder or spice mill.
HOW TO STORE
Intact whole grains will keep in your pantry for up to 4 months, teff flour will last about 2 months.
- Teff has five times more protein, fiber, and calcium than brown rice.
- One single teff grain is about the size of a poppy seed, taking about 3,000 grains to make 1 gram.
- It takes only a handful of seeds to cultivate an entire field—yay for sustainable land care!
- Teff can grow in a wide range of climates, from dry-to-the-bone lands to swampy bogs.