Teff Flour Has Resistant Starch

I’ve known Injera—made from teff, an ancient Ethiopian grain—are gluten free, but not that they have other benefits too.

[easyazon_image add_to_cart=”default” align=”left” asin=”B000EDI0X2″ cloaking=”default” height=”500″ localization=”default” locale=”US” nofollow=”default” new_window=”default” src=”https://ecx.images-amazon.com/images/I/411DtPVo8iL.jpg” tag=”fretheani-20″ width=”348″][easyazon_link asin=”B000EDI0X2″ locale=”US” new_window=”default” nofollow=”default” tag=”fretheani-20″ add_to_cart=”default” cloaking=”default” localization=”default” popups=”default”]Bob’s Red Mill Whole Grain Teff Flour, 24-Ounce Packages (Pack of 4)[/easyazon_link].

From an SBS piece: “Ms Radd said Teff is also nutritious and can be used for a variety of things.

‘It tends to be a bit higher in a trace element called Manganese, and Copper and it does have the nutrients that all the other whole grains have, which is protein, good carbohydrates and fibre and so on. But it also includes something called resistant starch.’

‘Now research on all whole grains has shown that fibre and resistant starch are incredibly important for our gut our bowel, because these components promote the growth of healthy bacteria which are known to be really important for our immunity. In fact they’re now saying that about 80 percent of our immunity in our body occurs at the gut level,’ she added.”

If you do go to an Ethiopian restaurant, which I highly recommend, make sure they have injera made with teff and not wheat. The place I go to has both, so make sure you ask.

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  1. Denis on December 31, 2014 at 17:18

    Ethiopian cuisine is delicious. And while I tend to gorge when I eat it, I never feel shitty afterwards. Oakland/ Berkeley are littered with great Ethiopian joints. Lots of lentils served too.

  2. Elliebelly on January 1, 2015 at 10:03

    You can also simply ferment the teff for 24 hours to make a porridge.

  3. Steven on December 31, 2014 at 20:52

    As always my concern in our faster than thee world is that the grains are not properly prepared. Soaked/fermented etc…

    I love injera and have eaten it for years but once I learned about properly preparing grains I am suspect about anything served in restaurants.

  4. Wenchypoo on January 4, 2015 at 06:20

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