Teff (uncooked)

Teff is a tiny, gluten-free cereal grain native to Ethiopia and Eritrea, with an earthy, slightly sweet, nutty flavour. It is ground into flour to make injera, the spongy fermented flatbread central to Ethiopian cuisine, and can also be cooked whole as a porridge. Its extremely small size means it cooks quickly and can be difficult to work with in its whole form outside of porridge.

Measured before cooking, while the ingredient hasn't yet absorbed water or changed texture.

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