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Teff is a tiny Ethiopian grain, the world's smallest. It's naturally gluten-free and rich in iron and calcium. It's the foundation of injera, the spongy Ethiopian flatbread, and has a mild, slightly nutty flavor.
Teff has a mild, slightly sweet and nutty flavor. Brown teff is earthier and nuttier, while ivory teff is milder. The texture is slightly gelatinous when cooked (similar to polenta).
Teff ferments naturally, creating the tangy flavor and spongy texture of injera. The tiny grains stay whole during grinding, providing structure. Teff is naturally gluten-free but creates a flexible flatbread.
Store teff in an airtight container in a cool, dry place for up to 12 months. Teff flour goes rancid faster - refrigerate and use within 3 months. Cooked teff keeps 4-5 days refrigerated.
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