Brown teff flour is made from whole brown teff grains, a tiny ancient grain native to Ethiopia, and is milled with the bran intact. It has a deep brown color and a rich, earthy, slightly sweet and nutty flavor with subtle molasses-like notes.
Nutritionally, brown teff flour is highly valued for its fiber, plant-based protein, iron, calcium, magnesium, and resistant starch, which supports digestion and steady blood sugar levels. It is naturally gluten-free, making it suitable for people with gluten sensitivities or celiac disease.
Brown teff flour is commonly used in traditional injera, as well as in pancakes, flatbreads, muffins, and gluten-free baked goods. It produces a moist, tender, and slightly dense texture and adds depth of flavor and a hearty, wholesome character to recipes.
