Teff isn’t that popular in the U.S., but iron and calcium deficiencies are, particularly among those with gastrointestinal issues.
In anticipation of future questions about teff, I’m writing today’s post all about this tiny, gluten-free, grain-like seed.
Teff is often referred to as a grain but is actually a tiny red, white or brown seed about the size of a poppy seed.
Don’t be fooled by its size, teff is packed with valuable nutrients, including calcium, iron, fiber, and protein.
A 2014 study showed that active females who added teff to their diet on a daily basis for six weeks improved their overall iron status.
Much of the fiber in teff is resistant starch, so it resists digestion and ends up in the large intestine where it nourishes our beneficial gut bacteria.
Teff is naturally gluten-free and non-GMO, which appeals to many consumers, so expect to find it in gluten-free baked goods and mixes, granola bars, and more products in the near future.
To cook whole teff at home, add three cups liquid (e.g. water, broth, stock) to one cup dry teff and bring to a boil. Reduce heat and simmer approximately 20 minutes. This makes a nice base for a porridge or you can use as you would any other grain.
Alternatively, pick up some teff flour to use in one of these sweet or savory recipes.