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Title : If you follow a gluten-free diet, it's time to try teff
link : If you follow a gluten-free diet, it's time to try teff

If you follow a gluten-free diet, it's time to try teff

05/25/16

We all love quinoa, but let's face it: we are looking for a new grain to experiment. We love the old grain farro , but, being a precursor of today's wheat, which contains gluten. This is where the gluten free cereal teff comes into play, or rather, on the plate.

This small old grain hails from Ethiopia and has eaten there for centuries. Teff flour is used to make injera, the spongy bread that is a staple of Ethiopian cuisine. And flour is versatile; which can be used for cooking all sorts of dishes, both sweet and savory. As a whole grain, a beautiful slurry is made with a similar consistency polenta. But how do they compare with the other favorites? Check out the table below:

1/4 cup dry	Calories	Fat (g)	Carbohydrate (g)	Fiber (g)	Protein (g)	calcium (mg)
quinoa	156	2.6	27.3	3	6	20
farro	170	0	33	3	7	40
teff	180	0	37	4	7	100

I would say that the teff able to stand firm with farro and quinoa. In addition, calcium holy! This is the grain to try if you do not eat dairy products and are looking for ways to incorporate bone mineral capacity in your diet. Bob's Red Mill takes all much grain teff and teff flour and offers many tips for baking and cooking recipes with both.

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