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Is Teff The Best Super Grain Yet? 21/09/2016 12:03

Laura Krippner

Baker, Traveller, Mother-on-the-verge-of-a-cakedown

Photograph: Claudia Alice Photography

Teff is one of those super, super-grains it’s up there with quinoa and sorghum,

and has the added advantage that you can actually pronounce it correctly first

time. No need to mumble to hide the fact that you’re not 100% sure about if it’s

‘keen-wa’ or ‘kwi-noah’, ‘sore-jum’ or ‘sorg-hum’. It was recently included in

Kate Quilton’s Superfoods: The Real Story on Channel 4.

So, what makes it so super? Well, it’s a brilliant combination of protein, fibre and

minerals (including calcium and iron) and it just so happens to be gluten-free

too. I first heard about it a few years ago at a gluten free baking class led by a

nutritionist who made the startling pronouncement that they don’t have

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Is Teff The Best Super Grain Yet?

10/18/2016 Is Teff The Best Super Grain Yet? | Huffington Post

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osteoporosis in Ethiopia (which is where teff hales from). Last week I was lucky

enough to attend the Food Exchange hosted by Enterprise Nation. One of the

many topics that was raised was the growing interest in African food, and the

need for consumer education regarding preparation, tastes and benefits. Teff is

a tiny grain which comprises a quarter of Ethiopia’s cereal production, and is

usually made into a flatbread called Injera. Historically there’s been an export

ban in place which covered both the grain itself and flour made from Ethiopian

teff. This meant that other enterprising countries have started to produce it for

themselves.

The loaf pictured is made from a custom blend which includes two different

types of teff flour, wholegrain organic millet and a couple of starches. The grain

itself is sprinkled on top. So it’s kind of a super-loaf, the kind that would look at a

‘normal’ whole grain wheat loaf with a sorrowful look in its bready-eyes thinking

about all of the protein, calcium, fibre, vitamins and minerals that the poor old

gluten loaf didn’t have.

Gluten free baking is so much better when you focus on the ingredients that are

included rather than sobbing about the lack of wheat/rye/barley. I’m guessing

that after this build up, you’re wondering what this Wonder loaf (I know that

name’s already been taken) actually tastes like?

Well, it’s got a gently chewy crust, and a soft crumb with a delicate, slightly nutty

taste. It doesn’t crumble when you slice it, it doesn’t have a dry mouth-feel. (It’s

almost as if this bread doesn’t know that its gluten free??) It’s a bit like rye bread

but without the caraway. It’s great for sandwiches and it’s significantly more

nutritious than its gluten-full counterparts. We use teff in bread, cakes and

biscuits. On September 21st the World Bread Awards is being held in

London.http://www.worldbreadawards.com/ There will probably be many different

versions of teff bread in the gluten free section. Who knows even the ‘normal’

bakers may be brave enough to give it a try.

Follow Laura Krippner on Twitter: www.twitter.com/twiceasnicebake

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