Looking for an alternative to your usual gluten free grains? Teff is the way to go.
If teff has caught your attention at the health food store but you aren’t sure what it’s like or how to use it, here’s everything you need to know. By Nutritionist and GoodnessMe Box Health editor Melissa Fine.
While it may be new to us, teff has actually been grown and utilised in North East Africa for centuries.
If you’ve eaten at an Ethiopian restaurant before, you may be familiar with ‘injera’ - a traditional, fermented flatbread with a spongy texture, this is made from ground teff and serves the purpose of an edible serving plate that you eat with your hands. A must-try.
A near-microscopic gluten free grain, it takes around 100 teff grains to form the equivalent size of a wheat kernel. Teff can be anything from ivory to chestnut brown, with darker varieties providing more flavour.
Typically, teff is ground into a flour, which is how you’ll find it at the health food store. Most varieties of teff flour that I’m familiar with are earthy-brown.
Slightly sweet, earthy and nutty, you’ll probably be a fan of teff if you like gluten free pseudo-grains like buckwheat and quinoa. Injera tastes a little sour but that’s because it’s been fermented.
Apart from being a far less processed option to refined gluten free grains and flours (like potato starch and tapioc), teff also offers:
Food for Health Vanilla Blueberry bar with Coconut, Teff and Quinoa Gluten free, Low in fructose, GMO free, Australian made and owned. For more information head to www.foodforhealth.com.au