Teff Flour

Exclusively produced by TiBioNa, the Light Teff Flour is a gluten-free product, ideal for the diet of coeliacs and more. Teff - also known as Tef - is a cereal from Ethiopia and Eritrea. In appearance, it closely resembles amaranth, but the seed size is even smaller, to the point that with just a handful of seeds, it is possible to cultivate an entire field!

Not everyone knows that Teff contains valuable nutrients for the well-being of the body such as complex carbohydrates (starch), which are true fuel for the human body, fibres, calcium, iron, and a protein content of around 12% of the compound. There are two main varieties of Teff - one light, almost white, and one red - although after refining, the flour obtained can take on other shades; TiBioNa, for example, produces light Teff flour, red Teff flour, ivory Teff flour, and brown Teff flour. While all these flours contain the same nutritional properties, they differ in taste. The lighter flour has a more delicate flavour, which, due to this characteristic, harmonises perfectly with a whole range of different foods and ingredients that can be used to create tasty and alternative dishes, even for those intolerant to gluten. For this reason, the white flour is more prized and has a slightly higher price. The darker red flour costs a bit less and has a stronger, more pronounced flavour, which usually appeals to everyone, both young and old, especially when mixed with the right ingredients. Teff flour can be used as an alternative to other flours in the preparation of both sweet and savoury baked goods; it is excellent for making bread, rolls, biscuits, focaccia, doughnuts, plum cakes, sponge cakes, shortcrust pastry, and anything else that comes to mind for experimentation, even pizza!

Particularly appreciated is Injera bread, a special type of light and tasty bread that is made with Teff flour as the main ingredient. Since it is a gluten-free cereal, Teff should be used with other wheat flours such as spelt flour, rice flour, or kamut flour. Combinations of different flours can prove successful not only for coeliacs but also for those suffering from non-serious conditions such as irritable bowel syndrome, who wish to experiment with lighter alternatives to regular baked goods, while still being equally tasty.

All Teff flours produced and marketed by TiBioNa are available in two different formats: there is the more convenient and versatile 500-gram format, suitable for those who use these flours occasionally or simply want to try them, and the 20-kilogram format, ideal for coeliacs, those intolerant to gluten, and anyone who regularly uses these flours, substituting or mixing them with others. From an economic standpoint, purchasing the larger format is definitely more convenient, also because Teff flour, whether light or dark, keeps perfectly even once opened and for long periods; it is sufficient to store it in a cool, dry place.