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Teff in Ethiopia and teff in Europe — a comparison:
The tiny wondrous grain named teff has already been used for thousands of years in Ethiopia and Eritrea. Teff flour is a permanent feature in native kitchens of this area. Locals use it for brewing beer (Tella), to feed their cattle or to make their traditional teff bread named “Injera” – a high-carbohydrate flatbread which is a basis for almost every single Ethiopian dish. This shows how important teff flour is for the people of north-east Africa and their food production.

The Usage of Teff Flour in Europe

In Europe, teff flour is mostly used as a substitute for common grains such as wheat, rye or spelt. The main reason for this is, teff's gluten-free property. Wheat, rye and spelt contain gluten, so people who are intolerant to gluten can't consume these grains. For example, teff can be used for pastries like teff bread because beside its gluten free property, it contains all the ingredients which are an important part for the production of baking goods. Due to its nutty and flavorful taste, teff bread is becoming more and more popular. Most of the other gluten-free products tend to be quite flavorless. 

For the production of teff bread, the tiny african grain is perfect! Even teff grains, no matter if they are natural or shredded, can be used perfectly for teff bread. They make it rich in fiber, are crunchy and they can help your digestion.

If you take a look at the nutritional value, you can see that teff flour is extremely close to the properties of wheat, the most common grain in Europe. So teff is the perfect gluten-free substitute. The teff grain is so small, it cannot be shredded during processing, so its shell is contained in the flour, which also adds ingredients such iron or magnesium. Athletes and people with deficiency symptoms can benefit from eating teff flour and teff bread.