Teff flour consists of gluten-free dwarf millet grain and is used in Ethiopian cuisine for injera flatbread.
White teff flour: finely ground wholemeal flour made from white teff (dwarf millet)
Teff flour has been popular in Ethiopia and Eritrea for millennia and is ground as a whole grain. Because the grain is much smaller than wheat, it has a relatively higher surface area and therefore more fiber.
Teff is suitable for baking bread, cakes and for making pasta or the traditional injera flatbread. Teff is also very popular as a source of energy for athletes, for example in muesli.
White teff wholemeal flour
Ingredients list
Teff grain
Note for allergic persons
May contain traces of gluten-containing grains, soy, milk and sesame nuts.
Minimum durability after delivery
min. 5 month
Origin
Europe/Africa
Nutritional value per 100 g
| Calorific value |
1356 kJ / 321 kcal |
| Fat |
2 g |
| thereof saturated fatty acids |
0,7 g |
| Carbohydrate |
57 g |
| of which sugars |
2,5 g |
| Protein |
11 g |
| Salt |
< 0,05 g |
Hint
This natural product is subject to natural fluctuations. Flours and doughs are not intended for raw consumption and must always be heated thoroughly.
