The Teff grain used to make this flour is grown in Junction City, Oregon on Huntons’ Farm. Huntons’ Farm is a third generation family farm, and one of the first traditional grass seed farms in the Willamette Valley to transition acreage to grains and beans.
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.
- Origin: Oregon
- Storage: Store in a cool, dry place in an airtight container
- Shelf life: Best if used within 3 months of Julian date
- Ingredients: Brown Teff Flour
- Allergens: Processed in a facility that handles wheat