Earthy, nutty and never bitter, teff is an ancient grain that’s a staple ingredient in Ethiopian and Eritrean cuisine. Brown teff is especially robust, which is why we chose that varietal to feature in our store. It can easily tip sweet when paired with chocolate or savory when drizzled with butter and herbs the rich taste works well in both sweet and savory applications, especially in backing, since the lack of gluten yields a delicate crum. Maskal Teff specializes in this ancient grain that’s only now gaining some more visibility on the U.S. market.
The fine grain is about the size of a poppy seed and notoriously high in calcium, and it can be used for everything from porridge to pilaf. When ground into flour, it’s also used to make traditional injera bread pancake-like, fermented bread that complements the aromatic spices found in the cuisine.
We test everything we sell. Here’s how we’d use this.
This flour is lovely in baking, as its nutty flavor pairs perfectly with chocolate. The lack of gluten also yields a tender crumb, perfect for treats like our Chocolate and Sour Cherry Cookies and Tahini Brownies. It’s also great in waffle or pancake batter. On the savory side, the taste works wonderfully with garlic, herbs, butter and cheese. Try in savory biscuits or a flatbread such as our Chickpea Flour Flatbread.
No need to rinse before incorporating into your favorite recipe.
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