Care of Amy Symington
Teff, a traditional ancient Ethiopian grain, is one of the most recent up and coming health foods making its rounds on the must eat list this year. Well known as the key ingredient for injera, a fermented Ethiopian flatbread often eaten with legume based stews, teff is a gluten free grain that is just as versatile as wheat.
It comes in a wide array of colours and has a mild, nutty flavour profile. Its nutritional profile, however is much more impressive.
It is high in fibre, iron, calcium and protein, containing 8 of the 9 essential amino acids. Moreover, it is high in resistance starch, a type of prebiotic that aids in digestion, immune function and colon health. Due to its high fibre content, teff is also great for blood sugar regulation and weight maintenance, minimizing one’s risk of obesity and Type 2 Diabetes.
In terms of cooking, teff can be used similarly to other gluten free grains like quinoa, rice and millet. However, due to its size, which is about the size of a poppy seed, it tends to cook faster than its grain peers. When grounded into flour, it is a notable gluten free replacement for the usual wheat flours and goes particularly well in scone, muffin, crepe, pancake and bread recipes.