Embrace teff flour: Ancient grain gains modern spotlight
In recent years, there has been a growing shift towards healthier alternatives to traditional products, with particular interest in alternative types of flour. One flour worth incorporating into your diet is teff flour. This unassuming yet incredibly valuable flour serves as an excellent substitute for wheat in everyday cooking and offers multiple health benefits.
While it may sound exotic to some, teff is one of the oldest grains cultivated by humans. It originates from Ethiopia, where it has been a staple of the diet for thousands of years. Traditional Ethiopian bread, injera, is made from this flour. Injera is a fluffy, slightly sour flatbread that serves as both a utensil and bread.
What is teff flour?
Teff flour is made from the ground grains of the teff grass, which is one of the oldest cultivated plants in the world. These tiny seeds have been a dietary staple for the people of Ethiopia and Eritrea for thousands of years, where they are used to bake traditional bread known as injera. Although teff grains are among the smallest grain seeds, they are packed with nutrients.
Teff flour has a delicate, slightly nutty flavour and typically has a darker colour, although lighter varieties are available. It is valued for its health benefits — it is naturally gluten-free and rich in fibre, protein, iron, calcium, magnesium, and zinc. Its high content of resistant starch supports proper digestion and helps maintain a sense of fullness for longer periods.
Why should you choose teff flour?
- Strengthens bones: Teff is a rich source of calcium, making it one of the few flours that naturally contains a substantial amount of this mineral. Regular consumption of teff flour products supports bone and teeth health, which is particularly important for preventing osteoporosis.
- Regulates digestion: Thanks to its high fibre content, teff flour aids the digestive system, enhances intestinal peristalsis, and helps keep you feeling full for longer.
- 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 great baking properties.
- Rich in micronutrients: Teff flour provides iron, magnesium, zinc, and B vitamins, which support the nervous system, immunity, and metabolism.
How to use teff flour?
Teff flour's slightly nutty flavour makes it extremely versatile in the kitchen:
- for pancakes, flatbreads, and omelettes,
- for baking bread and muffins (preferably when mixed with other flours),
- for thickening soups and sauces,
- as a base for homemade bars and cookies.
Its natural moisture keeps baked goods soft and fresh for an extended time.
