A healthy and great gluten free flour!
Tef or teff is a cereal of Ethiopia and Eritrea, looks similar to amaranth but even smaller: not even reach 1 mm in diameter. In fact, with just a handful, you can grow an entire field.
From a nutritional point of view the teff features a great content of complex carbohydrates (starch), fibre, calcium and iron. It also contains on average 12% protein.
There are primarily two varieties of teff , one white and one red. The sooner you get a light flour, from the second you get instead a dark flour.
Clear flour of teff has a milder taste and is most valuable, that redhead has a stronger taste.
How to use:
It is used for the preparation of sweet and savory baked goods, in the bread Injera way peculiar manifacturing such as (if you need the recipe you can find here). Being a gluten-free cereal, flour you can use it only with wheat flour (or spelt or kamut), or to Spain or loaf cakes like pastry dough.
N.b. The product has the claim "gluten free"
|Average nutritional values per 100 g of product:|
|Energy Value (Kcal):||352|
|Total fiber (g):||7.9|
|Thiamin B1 (mg):||0.51|
|Riboflavin B2 (mg):||0.1|