This African ‘superfood’ is naturally nourishing, offering protein along with a host of minerals and vitamins. But what’s stand-out is it’s resistant starch content – a dietary fibre recognised as an important prebiotic. This makes it especially valuable for those avoiding gluten or following a low-FODMAP diet, who often miss out on this beneficial starch.
Teff flour is traditionally used to make the thin fermented bread, injera. Mixed with other flours it makes a great alternative for your baking needs.