tb flour
Rich in dietary fiber, plant-based protein, and iron, with a complete amino acid profile. Also a good source of magnesium, manganese, and calcium, making it particularly nutritionally dense among grain flours.
About
TB flour, also known as teff flour or Eragrostis tef flour, is a finely ground powder derived from teff, a tiny ancient grain native to the Ethiopian highlands. Teff grains measure only 1-2 millimeters in diameter, making them among the smallest cereal grains cultivated globally. The flour ranges in color from white to reddish-brown to dark brown, depending on the teff variety used. Teff flour possesses a slightly sweet, nutty flavor with subtle earthy undertones and has a fine, smooth texture that differs markedly from wheat or barley flours. It is naturally gluten-free and contains a complete amino acid profile, making it nutritionally distinctive among grain flours.
Culinary Uses
Teff flour is the primary ingredient in injera, the spongy, fermented flatbread central to Ethiopian and Eritrean cuisines. The flour is mixed with water and allowed to ferment for several days, developing a characteristic tangy flavor and creating a naturally leavened dough. Beyond injera, teff flour is increasingly used in contemporary baking—pancakes, waffles, cookies, and bread—often blended with wheat flour to improve texture and structure. The flour's mild flavor profile and fine particle size make it suitable for both sweet and savory applications, though its low gluten content necessitates careful formulation in yeast-based breads.