Teff Flour Facts

Naomi has thoroughly enjoyed cooking, tasting, and experimenting with Teff. Naomi & Teff are now good friends. As such, we thought we’d share some of the Facts we’ve learned about this remarkable grain.

  • Teff is the only fully-domesticated member of the genus Eragrostis (lovegrass).
  • Teff cooks quickly
  • Teff is incredibly durable and thrives in both water logged soils and during droughts.
  • Teff is relatively free of plant diseases compared to other cereal crops.
  • Teff can grow where many other crops won’t thrive.
  • While growing teff it can appear purple, gray, red or yellowish brown.
  • Seeds range from reddish brown to yellowish brown to ivory
  • 20-40% of the carbohydrates in teff are resistant starches
  • Teffs bran and germ make up a large percentage of the grain and it’s too small to process so teff is always eaten in its whole form.
  • Teff-InjeraIn ethiopia teff is usually ground into flour and fermented to  make a spongy sourdough bread known as injera.
  • In Ethiopian restaurants, injera is used as an edible serving plate
  • Ethiopians also use teff to make porridge and alcoholic beverages.
  • White or ivory teff has the mildest flavor while darker varieties have an earthier taste.


  • 1 cup of cooked teff offers 123 mg of calcium! That’s the same as a ½ cup cooked spinach.
  • Excellent source of vitamin C, which is not commonly found in grains
  • High in resistant starch (a newly discovered type of dietary fiber that benefits blood-sugar management, weight control and colon health!)

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