Teff flour and grain
I love to work with different grains/flours! Such a wide variety are becoming readily available for gluten-free baking. This is my idea of fun!
I have been working with teff for a while. At first, it was a little hard to find, so I wasn’t using it too freely. Now I have a steady supplier and I am starting to use it more.
There are different varieties of the grain that vary in color. I have seen both an ivory colored grain and a darker one (pictured above), although the darker one is much easier to find and is what I use most often.
Since the flour has such a dark color, I limit my use to darker baked goods, like those made with chocolate or molasses. It has a really wonderful almost nutty flavor. I am liking it in combination with buckwheat flour and coconut flour and the regular Gone Pie gluten-free flour blend. Teff flour was an essential element of our holiday fruitcakes and this month’s special ginger spice cookie.
Having used it for a while, I decided to read up about teff and learn more about what I was already loving. Guess what? This stuff is factually awesome.
It’s a tiny little grain, that is nutrient dense. This is due to the fact that the germ and bran, where the nutrients are concentrated, account for a very large portion of the tiny seed which is processed whole.
I think this milling also accounts for its properties in baking. If you have ever worked with rice flour, you know how gritty it can be. Teff is not like that, but it does give some texture to what you make. I actually find the texture pleasant as opposed to gritty. I also find it does not absorb as much liquid as a flour that is more finely ground.
Not convinced yet? Since the whole grain is processed into flour, it has a high fiber content. It is also rich in iron, thiamine, calcium and copper. Here are some nutritional facts about teff thanks to our friends at Bob’s Red Mill
| Nutritional Information |
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Nutrient Facts
Serving Size: 1/4 cup (30g)
Servings Per Container: 22.00
|
Amount Per Serving |
% Daily
Value |
|
|
Calories
|
113
|
|
|
Calories from Fat
|
5
|
|
|
|
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Total Fat
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1.00 g
|
2 %
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|
Saturated Fat
|
0.00 g
|
0 %
|
|
Trans Fat
|
0.00 g
|
0 %
|
|
Cholesterol
|
0.00 mg
|
0 %
|
|
Sodium
|
5.00 mg
|
0 %
|
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Total Carbohydrate
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22.00 g
|
7 %
|
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Dietary Fiber
|
4.00 g
|
16 %
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Sugars
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0.00 g
|
0 %
|
|
Protein
|
4.00 g
|
8 %
|
|
|
|
Vitamin A
|
|
0.00 %
|
|
Vitamin C
|
|
0.00 %
|
|
Calcium
|
|
5.00 %
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|
Iron
|
|
13.00 %
|
|
|
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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If all this isn’t enough to give you teff love, may I remind you that teff is the grain used in the Ethiopian bread injera! Mmmm…. Ehtiopian food!
I have used the whole grain in soups and stews and am planning on making a slightly modified version of this Teff Polenta once I get some of the ivory teff, which seems more appropriate for this dish.
Teff Polenta
- 2 cups water
- 2 tablespoons extra virgin olive oil
- 8 cloves garlic, thickly sliced
- 1 cup coarsely chopped onions
- 2/3 cup teff grain
- 1/2 teaspoon sea salt
- 2 cups coarsely chopped plum tomatoes
- 1/4 cup coarsely chopped fresh basil
1. Boil water in a tea kettle.
2. Place the oil in a 10-inch skillet, and warm over medium heat. Add garlic and onions, and sauté, stirring occasionally, for 5 minutes, or until fragrant. Add peppers, and sauté for 2 minutes or, until bright green. Stir in the teff.
3. Turn off the heat to prevent splattering, and add boiling water and salt. Resume heat and let it simmer for 2 minutes. Add tomatoes and basil.
4. Cover and simmer for 10-15 minutes, stirring occasionally, until the water’s absorbed. There may be some extra liquid from the tomatoes, but as long as the teff is not crunchy, the polenta is done.
5. Taste and adjust the seasonings, if desired.
6. Transfer it to an un-oiled 9-inch pie plate. Let it cool for at least an hour. Slice and serve. Serves 4-6
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