What’s The Buzz With Teff?
If you haven’t noticed, I use teff flour in my gluten free baking a lot and here’s why.
2. Teff flour packs a powerful punch, it has a higher nutritional value than whole wheat flour.
“While both have about the same amount of protein (4g) and fiber (4g) per 1/4 cup, Teff is also a good source of iron and a not-too-shabby source of calcium as well. That same 1/4 cup serving of teff flour contains 13% of the Daily Value for iron (versus about 6% for whole wheat flour) and 5% of the Daily Value for Calcium (versus 1% for whole wheat flour.) This makes teff flour an especially good food to incorporate into the diets of toddlers, children, teenage girls and adult women; all groups that tend not to meet the recommended intakes for iron and/or calcium on average.”
3. Teff serves as a complete source of protein, which is an uncommon finding amongst plant foods. You may be familiar with quinoa and soybeans falling into this category as well.
4. The source of iron in teff is more easily absorbed due to its bioavailability.
5. Teff is light brown in color and lends a beautiful color to baked goods.
6. Teff is GLUTEN FREE! In the world of nutritionally devoid flours we typically see in prepared baked goods, teff is a welcome relief.
7. Teff is a staple grain in both Ethiopia and Eritrea contributing 2/3 of the protein in their diet, they have been eating teff for about 5,000 years.
8. Teff is now readily available around the globe.
According t0 The National Academies Press:
“Tef is so overwhelmingly important in Ethiopia that its absence elsewhere is a mystery. The plant can certainly be grown in many countries. Now, however, the use of tef as a cereal for humans is transcending the boundaries of Ethiopia. Commercial production has begun in both the United States and South Africa, and international markets are opening up.”
9. You are what you eat right? We know about all of the drama surrounding wheat in America. If you are unaware of the unhealthful aspects of the wheat we are eating today read She Sugar’s article: “Dwarf Wheat, Another Arrow in the Backs of Americans”.
10. Teff is a high resistant starch.
According to the Whole Grains Council:
Teff , has “a newly-discovered type of dietary fiber that can benefit blood-sugar management, weight control, and colon health. It’s estimated that 20-40% of the carbohydrates in teff are resistant starches. A gluten-free grain with a mild flavor, teff is a healthy and versatile ingredient for many gluten-free products.”
- Just one pound of teff grains can grow an acre of teff, while 100 pounds or more of wheat grains are needed to grow an acre of wheat.
- Teff requires only 36 hours to sprout, the shortest time of any grain.
- Three thousand grains of teff weigh just one gram (1/28 of an ounce).
- It’s size is less than 1mm, similar to a poppy seed and a handful of teff is enough to sow a typical field.