The Teff grain used to make this flour is grown in Junction City, Oregon on Hunton’s Farm. They are a third generation family farm in the Willamette Valley.
Teff is a tiny whole grain best known as an ingredient in injera, a traditional Ethiopian spongy sour flatbread on which salad and stews are served. Injera is made with fermented Teff Flour, often in combination with wheat. Teff flour can also be used to make pancakes, as a substitute for part of the flour in baked goods and breads, and as a thickener for soups, stews, gravies, and puddings.
Brown Teff Flour has a taste reminiscent of hazelnut, with a hint of chocolate. Our Teff Flour is stone-ground at Camas Country Mill in Eugene. The mill also grinds other grains, so this flour is not guaranteed gluten free.
Store in a cool, dark, dry place in tightly covered container. Keeps best refrigerated or frozen.
Country of Origin: USA
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A great gluten free flour. I use it to make injera and toss it various baking projects.