Teff

Ancient grain, naturally gluten-free. More calcium per serving than milk. High resistant starch and iron. Complete protein when fermented as injera.

Compiled by APEX Legacy from published research and documented food history, under the editorial direction of Jonathan Jackson, Founder. How we write and review these pages →

Why it is ours

Available at Ethiopian restaurants, African grocery stores, and Whole Foods nationwide.

What it does

3-4x the iron of wheat. Calcium bioavailable at rates comparable to dairy. Resistant starch becomes prebiotic fiber when cooked and cooled. Injera fermentation creates natural probiotics.

How it is cooked

Cook as porridge: 1 cup teff to 3 cups water, 20 minutes. Add teff flour to baking (up to 25% of flour). Eat injera at Ethiopian restaurants 1-2 times per week.

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