Ivory and brown teff are sweet tasting grains unlike any other. Brown teff has a subtle hazelnut, almost chocolate-like flavor and a moist texture similar to millet, but more exotic. Ivory teff has a milder flavor than the brown. Tinier than a poppy seed, teff is a nutritional powerhouse. An eight-ounce serving of teff yields 32% of the USRDA for calcium and 80% for iron. While not a complete protein like quinoa, a 2-ounce serving of teff has 7 grams of protein, equal to an extra large egg. Teff is low in fat (1 gram per 2-ounce serving), and high in fiber (8 grams per 2-ounce serving). And that’s not all. Teff is a good source of niacin, thiamin, riboflavin, zinc, magnesium, copper, manganese, boron, phosphorous and potassium.

In all grains, nutrients concentrate in the germ and the bran. With teff the germ and the bran make up almost the whole grain. Since teff is too small to hull, it can’t be refined or lose nutritional value. Teff is also gluten free.

Both the ivory and brown teff grain have the versatility of corn meal and millet. Delicious in porridge, stews, stuffing, and pilaf, teff is delicious cooked alone or in combination with other grains and vegetables. Simply cook 1 cup teff with 3 cups water or stock. Season with one or more of the following spices for a tasty dish: cinnamon, ginger, garlic, cardamom, chilies, basil and cilantro. Teff is quick cooking, too. No need to pre-rinse, teff comes clean, already passed through a series of screens after the harvest. Teff is ideal for a fast meal, ready in 20 minutes. And when it comes to making pastries, ivory and brown teff flour make superb pancakes, piecrusts, and cookies.

Teff grain and teff flour are wonderful alternatives to wheat, barley and rye for folks with a gluten-free diet. Teff flour will expand food choices beyond potato, corn and rice flour.

The recipes on this website have been developed by Leslie Cerier. Leslie develops recipes for organic food companies and cooks for individuals with special diets. She is an organic gourmet caterer, cooking teacher, kitchen designer, organic lifestyle and nutrition consultant, and cookbook author of The Quick and Easy Organic Gourmet, and Going Wild in the Kitchen (due spring 2004), co-author of Sea Vegetable Celebration, editor and contributor to Taste Life! Organic Recipes.