Bobs Red Mill Teff Flour, 567 grams

LLEGO RAPIDO

Fantastic flavor.

Teff tastes fabulous and is very high protein. It grows in both dry and overly wet conditions, making it an ecological seed to produce. It grows best in--surprise--Ethiopia, where teff is ground into flour and used to make injera. When I made injera several years ago it was a long process of letting the thin dough sour by adding yeast and keeping it out overnight. This Teff Flour from one of my favorite companies in the world, Bob's Red Mill, which is an employee-owned company, has a recipe for injera that's almost instant. I can't wait. Teff tastes mildly nutty and is a uniquely different flavor in a high-fiber grain. The only downside is that teff is lower in thiamine than many other grains, but anything said to be perfect is hyped. This is a superb product from an equally superb company. I was not paid in goods nor money to write this. Just an old woman who loves Ethiopian food and delighted with immigrants from that country and area.

Quality and taste is good. Nothing bad to say. Makes a great breakfast porridge.

I really, really wish I could get the hang of making injera. I mix this with millet and cassava for my bread and it's delicious. Adds a nutty, earthy depth that I love.