Teff flour. 250 g
Teff flour. 250 g
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Teff Flour. 250g pack.
Teff is A cereal that is still little known here but is worth discovering as it boasts remarkable properties. Teff is a highly nutritious and gluten-free super cereal , the smallest in the world (1 mm in diameter), so much so that its name derives from the Amharic “teffa” which means loss, underlining the ease with which its grains can slip from your hands. It belongs to the grass family and its cultivation originated in Ethiopia between 4000 BC and 1000 BC. Today it is also widespread in Eritrea, Australia and India . It is a very profitable cereal; in fact, with just a few seeds, which are much smaller than all other cereals, it is possible to sow an entire field! In general, teff seeds are extremely resistant to humidity, heat, mold and dehydration. From a nutritional point of view , teff provides above all complex carbohydrates , is rich in fiber (excellent against diabetes), calcium, potassium and easily absorbable iron . Its extraordinary properties lie in its remarkable protein content and eight essential amino acids. Furthermore, since it is impossible to separate the various parts during milling, the resulting flour, opaque yellow in color, contains the entire seed and is therefore necessarily whole grain. It is an easily digestible grain and naturally gluten-free, making it excellent for celiac disease sufferers. Below are the nutritional values per 100g of product: kcal: 334 - Carbohydrates: 65g - Protein: 12g - Fat: 2.1g - Calcium (Ca): 160mg - Magnesium (Mg): 185mg - Vitamin B1: 11.7mg - Vitamin B2: 0.5mg
In Eritrean, Somali, and Ethiopian cuisine, teff flour is used in a variety of dishes, especially in the acid-fermented bacterial bread known as injera or enjera. During this fermentation, the protein content is increased while the carbohydrate content is significantly reduced.
Try the flour, perhaps mixed with other flours, to make bread, pizza, crackers, muffins, pancakes, puddings, and various desserts, but also as a thickener in soups, stews, sauces, and porridge. The grain is an excellent substitute for nuts or sesame seeds and can be mixed with legumes, tofu, and vegetables, even to make vegetarian dishes like meatballs. The sprouted seeds are excellent in salads. Here's the basic recipe for cooked teff: For every half cup of teff, add two cups of lightly salted water and bring to a boil. Continue cooking over medium heat for about 15 minutes, or until the water is absorbed. Let it rest and serve, perhaps with vegetables or legumes, if desired.
