In any grain the nutrients are concentrated in the germ and bran. With teff the germ and bran make up the bulk of the grain and because it is too small to hull, its nutrients are abundant and stay intact. There are three varieties of teff - white, brown and red. The grain we carry in our bulk bin is the brown variety. Each has an almost nutty flavor.
Brown teff makes a rich breakfast porridge.
The Ethiopians use teff flour to make their staple bread, injera. The batter is fermented for several days and then cooked into large flat rounds. Its a highly digestible bread because it is fermented. Teff flour makes tasty quick breads, pancakes, and waffles. For leavened bread, use wheat flour with up to 20 percent teff flour added.