I had no idea what “teff” was until I started gluten-free baking from scratch and many recipes call for Teff Flour.
Now, however, I am in love! I ordered some from this company that uses dedicated fields and equipment so that the grain is not mixed with even the tiniest amount of wheat berries and avoids cross contamination. I get safe companies to order raw gluten free materials at a forum called glutenzap.com.
I love this company’s stuff. You can get the whole grain, which is pretty tiny, and the flour. The flour is the closest one I’ve used to wheat that can stand alone without being mixed with too many other flours, although that would probably make for some good recipes. I’ve made a yeast bread that I did mix with millet flour– the premise of alot of gluten free baking is that you have to mix flours to try to mimic the stickiness of gluten and make it texturally like what we are used too.
But also made teff-only cookies, flat bread, muffins– and we even used it to hold together our salmon cakes last night. I had been using almond meal with is great, but we are trialing out nuts right now.
The cool thing about teff too is its nutritional content. It’s supposedly full of protein. So I’ve been eating the whole grain as a breakfast cereal with cinnamon and honey and it keeps me full for a bit.
It comes out with the consistency of grits, but a taste more like oatmeal… really, who doesn’t want that?