<<Disclaimer: Verify this information before applying it to your situation.>> 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]> *Support summarization of posts, reply to the SENDER not the Celiac List*