A gluten-free whole-grain flour milled from teff, the ancient Ethiopian cereal. Because the grain is too small to refine, teff flour is always whole-grain — iron-rich, calcium-bearing, and the base of injera.
Teff is Ethiopia's grain of dignity — the cereal of a nation never colonized, fermented into injera, the bread eaten by hand from a shared plate. For Black Americans seeking the continent's foods, teff and its fermented bread are among the most accessible and nourishing.
Teff is too small to mill into anything but whole grain, so its flour always carries the bran and germ — and with them a remarkable iron content that makes it a frontline food against the anemia common in Black women. It also supplies calcium, rare among grains, supporting bone health where dairy is limited. Teff is gluten-free and carries resistant starch, the gut-feeding, glucose-blunting fiber, especially when fermented into injera. That fermentation, the days-long souring of teff batter, raises the resistant starch and the bioavailability of its iron and minerals while lowering the glycemic impact — ancestral food technology that modern science only recently caught up to. The fiber and minerals together support heart and metabolic health.
Ferment into injera by mixing teff flour with water and letting it sour 2-4 days before cooking on a hot griddle. For quicker use, blend into pancakes, flatbreads, and quick breads (up to a third wheat replacement, or fully gluten-free with a binder). Make a fast porridge by whisking into simmering water. Brown teff is earthier and more mineral-rich; ivory teff is milder.
Free, no account needed to ask.