Teff isa type of millet and a member of the grass family. Like rice and corn, it is gluten-free. Native to Ethiopia, the seed is so tiny that it is impossible to dehull, so all teff flour is naturally whole-grain.
Teff is an important crop to the African diaspora. Its capacity to grow in many climates and conditions, plus its popularity as a gluten-free food, make it worth exploring as a high-value specialty crop in the Midwest. Some of its challenges include low yields due to weed competition, lodging (collapse), and unique equipment requirements due to its size.
Teff seeds are as tiny as poppy seeds and, because of this, require special attention in planting, harvest, and processing.
Function: Teff is most familiar as the basis of injera, a fermented flatbread from Ethiopia with a spongy, pancake-like texture. Teff is also used in porridges, and as a polenta-style food. The flour works well in tandem with other flours, especially barley, buckwheat, spelt, and wheat.
Flavor profile: The taste of teff depends on the color of the grain. White or ivory teff has a milder flavor, and darker types are more robust with scents of toasted hazelnuts and cocoa.
Nutritional info: Teff is high in protein, calcium, and iron, and since it is always whole grain, retains all its nutritious fiber and minerals no matter how it’s processed and eaten.