"Aside from being gluten-free, Teff is higher in protein than wheat, a great source of iron, calcium and amino acids. This ancient whole grain has a pleasantly sweet nutty flavor, and the small size makes it easy to digest. Add for plain brown & white teff: Whole teff can be toasted and used to add a little crunch to salads to muffins; boiled teff can be prepared with milk or water for a sweet porridge or spiced up for a side dish; raw teff can be ground into flour and baked into injera bread, a traditional Ethiopian dish. Add for flavored teff mixes: Teff porridge makes a delicious breakfast, side dish, or even a healthful dessert. Just add water & boil – easy to prepare anytime of day. "
