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 |
This natural product is subject to natural fluctuations. Flours and doughs are not intended for raw consumption and must always be heated thoroughly.