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The following is an excerpt from my book "Gluten-Free Diet: A
Comprehensive Resource Guide" about teff:

"Teff or tef, a grass native to Ethiopia, is a member of the
Eragrostoideae family. It is the smallest of all grains in the world
(about 100 teff grains are the size of 1 wheat kernel). This major
cereal crop in Ethiopia is used to make "injera", a flat, thin porous
bread. Teff is now grown in the USA  and is available in brown or ivory
seed varities. It has a unique, milk molasses-like flavor and is sold as
the whole grain and as teff flour."

"Teff seeds are more nutritious than the major grains (e.g., wheat,
barley, corn) for several reasons: the small seed size means:
- the germ and bran (the outer portions where nutrients are
concentrated) accounts for a much larger volume of the seed compared to
other grains.
- teff is almost always produced as a whole-grain flour"

"Teff is high in protein, calcium, magnesium and iron. It also is a
source of riboflavin, niacin and zinc in addition to other nutrients."

Teff grain  can be cooked as a hot cereal or used as a thickener for
soups, stews and gravies. The flour can be used in baked goods, pancakes
and puddings.

Shelley Case, B. Sc., RD
Case Nutrition Consulting, www.glutenfreediet.ca
<http://www.glutenfreediet.ca>
Author: Gluten Free Diet: A Comprehensive Resource Guide
Co-Author: Celiac Section, Manual of Clinical Dietetics, American
Dietetic Association and Dietitians of Canada
Medical Advisory Board: Celiac Disease Foundation, Gluten Intolerance
Group, Canadian Celiac Association
Advisory Board: Living Without Magazine
EMail: [log in to unmask] <mailto:[log in to unmask]>

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