<<Disclaimer: Verify this information before applying it to your situation.>>

I received many posts asking what Teff is.  What follows is an explanation
from a past post.  Also several emails reminded me that I should urge caution
in using some suppliers, particularly Bob's Red Mill , since they cannot
guarantee there aren't cross-contamination problems.  In addition Teff may
not be suitable for everyone.


Date:         Wed, 4 Jan 1995 16:21:25 PST
From:         "Donald D. Kasarda" <[log in to unmask]>
Subject:      Re: millet, buckwheat, quinoa etc.

>Does anyone know the latin name of teff?  Or its botanical
>classification (plant family)?  I refuse to try "non-wheat" grains until I
>know whether they are closely related to problematic grains.  Does anyone
>know what kamut is?
>
>Laura Johnson-Kelly
>[log in to unmask]

Two of the Latin names for Teff are Eragrostis Tef and Eragrostis Abyssinica.
Kawmut is Triticum polonicum and is very closely related to durum wheat,
which is commonly used for pasta making.  Triticum polonicum is more closely
related to bread wheat than is rye or barley.  Teff is a grass, but is
likely to be safe for celiac patients on the basis of being more closely
related to corn, sorghum and millet than to wheat, rye, barley, oats.
Quinoa, amaranth, and buckwheat are not grasses, not even monocots, and so
distantly related to wheat that, on that basis, they are unlikely to be
active in celiac disease, although individuals may not tolerate them for
some other reason.