Nutrition & Facts: An Ethiopian grain made into a flat bread called injera. It comes in three different colors, white, red and brown. The name Teff translates to ‘lost’, due to its incredibly small size. High in protein, iron, minerals, calcium and lysine. **It is nearly gluten free.**
Uses: Teff grain is wonderful as a breakfast cereal with maple syrup. The flour is good in cookies, cakes and quick breads. I've read that you shouldn't add teff to yeast breads, as teff has a symbiotic yeast that will create a mess as well as a horrible smell. I can't vouch for this as I haven't tried it, but its worth mentioning.
Products: The grain is usually sold in the bulk isle of natural food stores. The flour can be found in the baking isle.
Online: Flour and Grain through Bob's Red Mill.