Supergrain spotlight: The rise of ancient teff flour
In recent years, there's been a growing trend toward healthier alternatives to traditional products, with a focus on different types of flour. One such flour worth adding to your diet is teff flour. This humble yet highly beneficial flour not only serves as a great substitute for wheat in everyday cooking but also offers numerous health benefits.
Although it might still sound exotic to many, teff is one of the oldest grains cultivated by humans. It originates from Ethiopia, where it has been used for thousands of years and remains a staple in the daily diet. Teff flour is the key ingredient in traditional Ethiopian bread called injera—a fluffy, slightly sour flatbread often used in place of utensils and bread.
What is teff flour?
Teff flour is made from the ground grains of teff grass, one of the oldest cultivated plants in the world. These tiny seeds have been a dietary staple in Ethiopia and Eritrea for thousands of years, primarily used to bake the traditional bread, injera. Although teff grains are among the smallest grain seeds, they are packed with nutrients.
Teff flour has a delicate, slightly nutty flavor and a naturally darker color, although it also comes in lighter varieties. It is valued for its health benefits—being naturally gluten-free and rich in fiber, protein, iron, calcium, magnesium, and zinc. Its high resistant starch content supports proper digestion and maintains a feeling of fullness for longer.
Why should you choose teff flour?
- Strengthens bones: Teff is an excellent source of calcium, making it one of the few flours with large amounts of this vital mineral. Regular consumption of teff flour products supports the health of bones and teeth, which is particularly important in preventing osteoporosis.
- Regulates digestion: With its high fiber content, teff flour aids the digestive system, improves intestinal peristalsis, and helps maintain a feeling of fullness for longer periods.
- Gluten-free alternative: For those with celiac disease or gluten intolerance, teff is an excellent substitute for wheat flour. It contains no gluten and has excellent baking properties.
- Rich in micronutrients: Teff flour offers a good source of iron, magnesium, zinc, and B vitamins, which support the nervous system, immunity, and metabolism.
How to use teff flour?
With its slightly nutty flavor, teff flour is versatile in the kitchen and can be used for:
- pancakes, flatbreads, and omelets,
- baking bread and muffins (especially when mixed with other flours),
- thickening soups and sauces,
- making homemade bars and cookies.
Its natural moisture content helps keep baked goods soft and fresh for a longer time.
