Teff
What is teff?
Teff (Eragrostis tef) is the smallest grain in the world and originates from Ethiopia, where it has formed the basis of traditional injera (flatbread) for thousands of years. It is gluten-free, nutritious, and particularly rich in minerals.
Nutritional value & function
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High in fiber (7–8 g per 100 g).
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Good source of plant-based protein (12–13%).
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Rich in iron, calcium, magnesium, and zinc.
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Contains resistant starches, which digest slowly and cause blood sugar to rise less quickly.
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Naturally gluten-free and slightly nutty in flavor.
Research shows that teff:
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Helps stabilize blood sugar due to its high fiber and resistant starch content.
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Contributes to iron status: its high iron content makes teff interesting for people with increased needs (e.g., women, athletes).
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Supports gut flora: the fibers act as prebiotics and stimulate healthy bacteria.
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Is safely gluten-free: clinically tested in celiac disease patients.
Why we use teff
Teff flour gives our mixes:
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A firm, whole-grain-like bite reminiscent of rye or spelt.
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Extra nutritional value with minerals and proteins.
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Stable energy, ideal for a fiber-rich lifestyle.
Fun fact
Ethiopian athletes like Haile Gebrselassie often attribute their endurance to teff. The grain is so small that 150 seeds can fit into one wheat kernel.
Sources:
Baye K. (2014). Teff: nutrient composition and health benefits. Ethiopian Journal of Health Sciences
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