At this point you might be feeling overwhelmed by all the ancient grains showing up, but for us, the more the merrier in our pantry. We love the rediscovery of teff, both as a grain and a flour.
What is Teff?
Teff is one of the oldest cultivated grains in the world, originating in Ethiopia as plant domestication began thousands of years ago. It is a grass, not a variant of wheat, and is very similar to millet or quinoa, but this seed is even smaller. The small size makes it ideal to use in porridges and savory polenta-style meals. It’s also ground into flour and used traditionally for flatbreads like injera. Teff is high in protein, carbohydrates and fiber, which has made it a staple for seminomadic farmers for centuries.
How to Enjoy Teff
Now that teff is grown in the United States, as well as allowed to be exported from Ethiopia, it is showing up in many different applications. Because it cooks quickly, it’s a great option for weeknight dinners, paired with your favorite meats or vegetables. We also like to use the flour in baking for nutty flavor and whole grain texture. Because it’s naturally gluten free, it’s a great option to blend with your favorite gluten-free flours for a change in taste.
Try some of these teff ideas on for size!
- Mixed with quinoa for a nutty pilaf
- Simmered with fruit for a breakfast porridge
- Cooked and served with braised meats spooned on top
- Ground into flour to make Cranberry Almond Teff Muffins
- Added to your favorite pancake batter
- Made into a pie dough for a wholesome dessert
- Added to quick breads
- Stirred into soups and stews
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