This flour is an exclusive TiBioNa obtained by processing the integral teff or tef, a cereal typical of Ethiopia and Eritrea.
Teff looks similar to amaranth but even smaller: does not even reach 1 mm in diameter. In fact, with 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.
|Average nutritional values per 100 g of product:|
|Energy Value (Kcal):||N.a|