We all treasure quinoa,but let's admit it: we're looking for a recent grain to experiment with. We treasure the ancient grain farro, but, and being a precursor to modern-day wheat,it contains gluten. This is where the gluten-free grain teff comes into play, or rather, and onto the plate. on May 23,2016 at 1:04am PDT
This tiny and ancient grain hails from Ethiopia and has been eaten there for centuries. Teff flour is used to make injera, the spongy bread that's a staple of Ethiopian cuisine. And the flour is versatile; it can be used for baking all sorts of dishes, and both savory and sweet. As a whole grain,it makes a lovely porridge with a polenta-like consistency. But how does it stack up against our other favorites? Check out the chart below: 1/4 cup dry Calories
Fat (g) Carbs (g) Fiber (g) Protein (g) Calcium (mg)
Quinoa 156 2.6 27.3 3 6 20 Farro 170
0 33 3 7 40 Teff
180
0
37
4
7
100 I would say teff can hold its own with farro and quinoa. Plus, holy calcium! This is the grain to try whether you don't eat dairy and are looking for ways to incorporate the bone-building mineral into your diet. Bob's Red Mill carries both whole grain teff and teff flour and offers many recipe suggestions for baking and cooking with both.
Source: popsugar.com