Teff flour

Teff flour is a fine powder obtained from the teff grain, an ancient cereal native to Ethiopia and Eritrea, where it has been cultivated and consumed for thousands of years. This tiny grain is especially valued for its mild and slightly sweet flavor, in addition to its light texture that provides a unique quality to breads, flatbreads, and other baked goods.

Teff is recognized for its high nutritional content: it is an excellent source of protein, dietary fiber, iron, calcium, and essential micronutrients. Furthermore, it is naturally gluten-free, making it an ideal choice for people with celiac disease or gluten sensitivity. Its flour is commonly used to prepare traditional dishes such as injera in Ethiopian cuisine, as well as in modern recipes seeking healthy alternatives to conventional flours.

In different regions of Latin America, although teff is not a traditional ingredient, it can be found under names that simply translate or adapt its designation, such as tef flour or teff flour. There are not many established regional synonyms, but it is sometimes also called "teff cereal flour" to differentiate it from other whole-grain flours.