teff flour

Teff or Tef: A Grain from Ethiopia and Eritrea

Teff or tef is a grain with tiny grains (less than 1mm in diameter) native to Ethiopia and Eritrea. There are numerous varieties, which can be divided mainly into two: white and red. From the first one, an opaque yellow flour is obtained, more precious, with a delicate, neutral, sweet taste. From the second, on the other hand, a light brown flour is obtained, with a more rustic and decisive taste. However, their destination of use is identical: it only depends on the flavor you want to give to the recipe. The most commonly prepared product with this flour is the injera bread, rich in proteins and poor in carbohydrates, but it can also be used for cakes, biscuits, muffins, pancakes, tarts, brisée pasta, bread, pizza and crackers. Teff flour naturally belongs to gluten-free flours and, to further guarantee the absence of the same, it is produced and packaged in a dedicated room.

Varieties of Teff

There are numerous varieties, which can be divided mainly into two: white and red. From the first one, an opaque yellow flour is obtained, more precious, with a delicate, neutral, sweet taste. From the second, on the other hand, a light brown flour is obtained, with a more rustic and decisive taste. However, their destination of use is identical: it only depends on the flavor you want to give to the recipe.