Simple Flours › White Teff Flour

less

Eragrostis tef is an annual grass and is a species of lovegrass which is native to the northern Ethiopian Highlands of East Africa. The flour is made from the tiny seeds produced by the grass, which are then carefully milled to give both white and brown teff flour. 

It is considered a complete protein because it contains all 8 essential amino acids. Its high calcium content is a great plus for coeliacs, and phosphorus, iron, copper, magnesium, potassium, zinc and thiamin are also present in high levels. One particular amino acid, lysine, is present in significant quantity (far higher than in wheat or barley and slightly less than rice or oats) and human studies have shown that a reduced lysine intake can lead to anxiety. According to animal studies, lysine deficiency also causes immunodeficiency, something which coeliacs may be particularly mindful of given the profile of the disease. The iron content of teff is four times greater than that of wheat flour - another great boon for coeliac sufferers - and is an excellent source of fibre. If you have diabetes, then teff can be especially useful as it can assist with controlling blood sugar levels.

Nutritional information (per 100g):

• Energy: 1396kJ/334
• Fat: 2.1g
• of which saturates: 0.7g
• Carbohydrate: 65.4g
• of which sugars: 5.6g
• Fibre: 7.9g
• Protein: 12.3g
• Salt: <0.25g