Wednesday, January 13, 2010

Gluten Free Product Info

To Teff Or Not To Teff...That Is My Question

I've been hearing so many great things about Teff lately that I decided to read up on this "miracle" grain. Being the "average" Mom that I am, I haven't purchased Teff before, much less worked with it. I just spoke with a physician yesterday that swears Teff is the ultimate solution to gluten free living. He said Teff is versatile, easy to work with, comes in flour and grain form, and produces amazing products. Well, sign me up!!

After researching Teff, I've come up with some general information that I thought I'd share.

Teff's history goes back thousands of years to the ancient civilizations of Abyssinia. It was a reliable support to our ancestors basic survival. Teff is a fine grain, about the size of a poppy seed that comes in a variety of colors, from white and red to dark brown. Teff thrives even in unpredictable and difficult climates because of it's ability withstand high heat and bright light.

Professional athletes and individuals on special diets are attracted to its delicious taste, gluten-free physiology, and nutritional advantage. Teff grows predominantly in Ethiopia and Eritrea. As such, teff comprises the staple grain of their cuisines.

Teff is also now grown in the United States, primarily in Idaho. Ground into flour, teff is used to make the traditional bread, injera - a flat, pancake-like, slightly sour bread that complements the exotic spices found in the food of the Sub-Saharan region. Teff flour is delicious in pancakes, pastries, or as a thickener in soups and gravy.

Ethiopian Injera Bread!!! One of my favorite things in the world! For those of you who haven't tried this delicacy, please please please go out and find a place get some! There is also a link for making your own Injera Bread, which I'm going to try as soon as I get some Teff!!

Teff is a delicious grain with high quality complex carbohydrates, proteins, minerals and fiber. Teff grain can be eaten as cereal or polenta. Brown Maskal Teff is rich in flavor with a subtle nutty aftertaste. Ivory teff is milder in taste, but equally nutritious.Teff grain constitutes one of the best natural combinations of nutrients and taste to promote endurance, performance, and good health.
I'm going to get a hold of some Teff and work with it in my daily recipes. I'll let everyone know what I think and how it works. Very exciting to bring a new product into my house and kitchen!

If you have any comments, opinions or suggestions about Teff, please let us all hear them.

The Celiac Shack
Making gluten free fun one day at a time!


Lindsay said...

I often make teff polenta, which is a VERY tasty alternative to rice. (We eat rice almost every night)
I've never tried to make my own injera, but it's definitely something I want to tackle. Check out some of teffco's recipes, though. Bob's Red Mill has some good ones, too!

Cheryl said...

I use teff in anything that has Chocolate- ie GF Chocolate Chip Cookies, Brownies, Cakes etc.
Here's some of my recipes at httt//
Good luck in the GF Jungle...