Teff, a fine grain about the size of a poppy seed, is the only ingredient in teff flour. The grain grows in a variety of colors, from white and red to dark brown.
Teff grows predominantly in Ethiopia and Eritrea, and thrives even in difficult climates. As such, it comprises the staple grain of their cuisine.
Ground into flour, teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements the exotic spices found in the regional food. It can also be ground into flour to make an excellent gluten-free flour alternative, and it can be used to make pie crusts, cookies, breads and an assortment of other baked goods.