Teff Flour


NaturevibeUK

Flours

3F-NZDZ-DTPY

Out of stock

Regular price £10.99
What's Inside? Teff comes in a variety of colors, ranging from white to red to dark brown.  Teff flour has traditionally been used to make injera, a fermented, sourdough-like Ethiopian bread. Teff Flour is a pleasingly light, uniquely flavored, 100% whole grain flour.  Benefits? It has a much larger percentage of bran and germ...

What's Inside?
  • Teff comes in a variety of colors, ranging from white to red to dark brown. 
  • Teff flour has traditionally been used to make injera, a fermented, sourdough-like Ethiopian bread.
  • Teff Flour is a pleasingly light, uniquely flavored, 100% whole grain flour. 

Benefits?

  • It has a much larger percentage of bran and germ so it's a very good source of dietary fiber, protein, iron, amino acids, vitamin C and calcium.
  •  It's high in fiber and a good source of the carotenoids lutein and zeaxanthin. These two plant compounds act as antioxidants.
  • It's Gluten-Free and Easy to Digest.

Uses?

  • Use teff flour as a substitute in whole or in part for regular flour.
  • Dry fry teff in a pan for five minutes and then soak in boiling water for five minutes for a slightly crunchy texture that makes a nice topping for vegetables, soups or stews.
What's Inside?
  • Teff comes in a variety of colors, ranging from white to red to dark brown. 
  • Teff flour has traditionally been used to make injera, a fermented, sourdough-like Ethiopian bread.
  • Teff Flour is a pleasingly light, uniquely flavored, 100% whole grain flour. 

Benefits?

  • It has a much larger percentage of bran and germ so it's a very good source of dietary fiber, protein, iron, amino acids, vitamin C and calcium.
  •  It's high in fiber and a good source of the carotenoids lutein and zeaxanthin. These two plant compounds act as antioxidants.
  • It's Gluten-Free and Easy to Digest.

Uses?

  • Use teff flour as a substitute in whole or in part for regular flour.
  • Dry fry teff in a pan for five minutes and then soak in boiling water for five minutes for a slightly crunchy texture that makes a nice topping for vegetables, soups or stews.
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