Profile: Teff flour gives moistness and nourishment to baked foods with a subtly nutty flavor. Stone-ground from fresh, whole grain teff, teff flour is gluten-free. Teff is an Ethiopian staple and a protein, fiber, and iron powerhouse. Use teff flour in pancake, bread, and baked product recipes.
Details: One pound of teff flour yields 34 cup.
Teff is a staple grain that originated in Ethiopia between 4000 BC and 1000 BC. Teff's name comes from the Amharic word for "lost" since the grain is so little it may never be discovered if it falls. Injera, an Ethiopian crepe-like sourdough bread, contains teff flour.
Teff flour baking
Replace one-quarter of ordinary or gluten-free flour with teff flour in baking recipes.
Whole-grain teff flour makes baked items thicker than white flour. Gritty, like cornmeal. Teff pancakes make a healthy breakfast, and teff gingerbread is a great holiday treat. Teff's nutty, malt-like flavor works nicely in chocolate cake, cookie, and brownie recipes.
Nutrition of Teff Flour
Teff flour, in a serving of 1.1 ounces (or 30 grams), supplies:
eight essential amino acids are present in 4 grams of protein.
dietary fiber in 4 grams
13% of the iron's daily recommended intake (DV)
5% of the daily value (DV) for calcium
Added minerals include thiamin, phosphorus, and manganese.
**These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.
|Shelf Life:||2 Years.|
|Country of Origin:||United States|
|Handling / Storage:||Store in a airtight Food Storage Containers, cool, dry place.|
|Allergen Information:||None Specified.|