Teff is a whole grain because it has such a small seed that its peel can not be separated from the germ.
It’s rich in protein, iron, fiber, has antioxidant properties and helps to control the “sense of hunger.”
There are four varieties of teff, but the market there are two types of the white flour that recalls the chestnut with a sweet, dark flavor with aromas similar decided to nuts.
FLOUR TEFF IN KITCHEN
As a thickener is recommended for:
⇒ sauces and creams
⇒ velvety and soups.
As flour can replace wheat flour completely:
⇒ crumbly dough: shortbread, biscuits and brisee
⇒ soft dough as pancakes.
For other soft bakery products it is better to mix it with other flours with a lower density to not make too consistent mixtures. In the “chart of density of flours and starches” you find for each meal the replacement ratio with wheat flour.