White teff flour: finely ground wholemeal flour made from white teff (dwarf millet)
Teff flour has been popular in Ethiopia and Eritrea for millennia and is ground as a whole grain. Because the grain is much smaller than wheat, it has a relatively higher surface area and therefore more fiber.
Teff is suitable for baking bread, cakes and for making pasta or the traditional injera flatbread. Teff is also very popular as a source of energy for athletes, for example in muesli.
White teff wholemeal flour
Ingredients list Teff grain
Note for allergic persons May contain traces of gluten-containing grains, soy, milk and sesame nuts.
Minimum durability after delivery min. 5 month
Origin Europe/Africa
Nutritional value per 100 g | Calorific value | 1356 kJ / 321 kcal |
| Fat | 2 g |
| thereof saturated fatty acids | 0,7 g |
| Carbohydrate | 57 g |
| of which sugars | 2,5 g |
| Protein | 11 g |
| Salt | < 0,05 g |
Hint This natural product is subject to natural fluctuations. Flours and doughs are not intended for raw consumption and must always be heated thoroughly.
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