Popular in Ethiopia and Eritrea for millennia, teff flour is ground as a whole grain. Because the grain is much smaller than wheat, it has a higher surface area and therefore more fiber.
Teff is suitable for baking bread, cakes and making pasta or the traditional injera flatbread. Teff is also very popular as an energy supplier for athletes, for example in muesli.
Teff is an ancient Ethiopian crop also known as dwarf millet. Today, teff is grown in the Netherlands for our gluten-free products from Bauckhof. Due to its valuable ingredients, teff is also used as a sports food and dietary supplement. Teff is particularly valued by endurance athletes because of its slow but long-lasting energy supply. Teff is high in iron and calcium, rich in essential amino acids and high in slow-release carbohydrates. Since the grain is very small (150 times smaller than a grain of wheat), the whole grain is always processed into a whole grain product.
Wholemeal flour made from brown teff grain (dwarf millet)
