Teff (Eragrostis tef) is indigenous to Ethiopia and Eritrea, where it has served as the daily staple for roughly 90 million people for thousands of years. It is a stress-tolerant, fast-growing cereal grain that is still cultivated using ancient farming methods. Teff has been growing in international popularity in recent decades, as health-conscious consumers seek out ever more gluten-free options.
Give Gluten A Break
Growing up in America, the grain we’ve most commonly eaten is wheat…wheat for bread for breakfast, lunch and dinner and a few snacks in between! Wheat has risen to the top of our “most preferred” grain list because it contains gluten, a protein that gives it that “gluey” consistency, ideal for baking bread.