Millet family
Teff
Eragrostis tef
Domesticated 3–6 thousand years ago
In the atlas
Teff seeds are the size of sand. Ethiopians sow it, harvest it, ferment it, and pour it into injera — the sour, holey flatbread that is both plate and food. Ivory teff is milder; brown teff tastes like cocoa and molasses. It is now grown in Idaho, so a home miller in the U.S. can buy it without an import hunt.
Origin. Ethiopian and Eritrean highlands
Flavor. Brown: cocoa and molasses. Ivory: mild, slightly sweet.
Worth knowing
- Naturally gluten-free. The 'holes' in injera are from fermentation, not gluten.
- One of the smallest cereal grains on earth — 150 grains weigh as much as one wheat berry.
- Unusually high in calcium for a grain.
- Ivory vs brown is a flavor choice, not a gluten choice.
Flours you can make
| Flour | Extraction | Protein | Gluten | Notes |
|---|---|---|---|---|
| Whole-grain flour | 100% | 13% | 0% | Everything the berry holds — bran, germ, and endosperm. Mill 1:1 by weight. Use within days, or freeze. |
| High-extraction (85%) | 85% | 12.9% | 0% | Sift once through a #30–#40 sieve. Keeps most flavor and minerals, slightly stronger dough than 100%. |
| Sifted / bolted flour | 75% | 12.7% | 0% | Second sifting (#50–#60). Lighter crumb, longer shelf life, less fiber. Bran left behind is gold in porridge. |
Nutrition / 100 g
- Calories
- 367 kcal
- Protein
- 13 g
- Carbs
- 73 g
- Fiber
- 8 g
- Fat
- 2.4 g
- Iron
- 7.6 mg
- Magnesium
- 184 mg
- Zinc
- 3.6 mg
- Thiamin
- 0.39 mg
- Selenium
- 4 µg
Typical whole-grain flour / 100 g.
Sources & USDA linksBuy it retail
- Maskal Teff / Teff Co. (Idaho)
- Bob's Red Mill
- Azure Standard
- Ethiopian grocers
- Pleasant Hill Grain
Availability rotates by harvest. Search the berry name plus “food grade.”
Mill Teff now
Miller’s desk
Grain to flour
Vital wheat gluten booster
Most bags of vital wheat gluten are 75–80% protein. The booster is added on top of the flour, not swapped in.
Whole-grain flour · No gluten
- Whole grain needed
- 515 g
- Flour you’ll get
- 500 g
- Bran left behind
- 0 g
- Protein in that flour
- 65 g · 13%
- Natural gluten
- 0%
- Add VWG
- None needed
- After VWG
- 13% protein · 0% gluten
About 2.9 cups of berries → 4.2 cups of whole-grain flour. Whole-grain milling is essentially 1:1 by weight; sifting is where you lose bran.
How to mill it
If your mill isn't rated for teff, don't force it — the seeds will bypass the stones.
Many stone mills leak teff. Use a blender, spice mill, or a mill with a fine-seed hopper.
Tempering: No.
Everything the berry holds — bran, germ, and endosperm. Mill 1:1 by weight. Use within days, or freeze.
Milling 101 →Next: bake it
Pick a loaf for this flour
13% protein after VWG · Teff whole-grain flour. Sandwich loaf, focaccia, sourdough — the kitchen will scale dough, hydration, and times to this mix.
Brioche
Soft Pretzels
Country Sourdough
Ciabatta
Pizza Dough
Sandwich Loaf
Country Hearth Loaf
Focaccia
Challah
Bagels
Baguette
Pita
English Muffins
Rye Loaf
Naan