Gluten Free Teff flour from Ethopia by Mail Order
Tobia Teff deals only with teff products: they do not supply any other flour, thus avoiding cross-contamination issues. Tobia Teff are committed to maintaining the high quality of the gluten-free teff they supply.
Teff is an important food grain in Ethiopia and Eritrea, where it is used to make injera (a spongy flat bread) and eaten with various stews. Teff is growing in popularity with those who are avoiding gluten. It is a welcome addition to a gluten-free diet, as it is high in dietary fibre and iron and provides protein and calcium.
For some, it has a slightly sour taste, but as it is often eaten fermented, this is not such a problem. It cooks in a similar fashion to millet and quinoa, but as the seed is much smaller, it cooks more quickly.
Ounce for ounce, teff, the smallest grain in the world, supplies more fibre-rich bran and nutritious germ than any other grain. It also packs a high mineral content, with 17 times the amount of calcium found in whole wheat or barley. It takes 150 grains of teff to weigh as much as one grain of wheat.
Below are some recipes using Tobia Teff teff flour. They may seem exotic, but are well worth a try.
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