The whole grain, Teff, can be ground into flour. It takes 150 teff grains to equal the weight of a single wheat grain.
Teff flour can be fermented to make a variety of things like the spongy, sourdough bread known as injera eaten at Ethiopian restaurants worldwide. Today, Teff flour is moving way beyond its traditional uses. It is an ingredient in pancakes, snacks, breads, cereals and many other products, especially those created for the gluten-free and vegan markets amongst others.
Teff flour, being so soft, and slightly gelatinous when it cooks, makes a perfect ingredient for baking quick breads. For a nutritional boost, teff flour can be mixed with other flours. It also adds a unique and nutty flavour.