[Mango04]

The millet post just randomly reminded me that I bought a bag of Teff a while back. Does anyone eat this? Is it a grain that celiacs can commonly react to (even though it "safe")? Any tips on how to cook it? etc etc?

[Green12]

Mango04, on May 4 2006, 03:12 PM, said:

The millet post just randomly reminded me that I bought a bag of Teff a while back. Does anyone eat this? Is it a grain that celiacs can commonly react to (even though it "safe")? Any tips on how to cook it? etc etc?

I tried it, but it was several years ago. If I remember correctly, it is a very very tiny grain, unlike rice or millet as far as size. When you cook it with water it makes like a cream of wheat/rice texture.

I have a direction booklet for cooking grains and legumes, and etc.

It says: Add 1 cup of teff to 4 cups boiling water and cook for 15 minutes.


The booklet also says:

The smallest grain in the world, teff is very rich in minerals. Twice as much iron as wheat and barley. GLUTEN-FREE. Used to make a crepe like bread in Ethiopia, makes a great morning cereal with a light creamy/sticky/crunchy texture and molasses flavor. You can lightly toast the grain before cooking for a richer flavor.