This gluten-free, alkaline, ancient grain is a powerhouse. The teff plant originates in the highlands of Ethiopia and Eritrea and is prized for its high quantity of proteins, vitamins and minerals. Grains like these are nutrient-rich, and they offer a whole host of health benefits ranging from improving digestion to sustaining energy to boosting immunity.
- Naturally gluten-free and GMO-free whole grain;
- High in protein, especially lysine;
- Great source of calcium, magnesium, iron, zinc, vitamin B6, and vitamin C; and
- High in both fibre and resistant starch;
Ingredients: teff grain
How to use: Steam or boil using a 1:2 ratio of grain to water. Add to salads; use in bread and pancake mixes, cupcakes, and cookies; and eat it instead of rice. It’s similar to cooking with quinoa or millet. You can also grind it into an excellent gluten-free flour.