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An important food grain in Ethiopia where it is used to make
. While it contains glutin, the glutin is not of the type that causes celiac disease. Teff is high in calcium and other minerals, high in protein, high in carbohydrates and in fibre. The protein is exceptionally well balanced among all the essential amino acids required by humans. The grain is cooked and eaten like millet or quinoa but the cooking time is shorter (thus requiring less energy). Teff is a very versatile. Uncooked it can be added to baked goods or substituted for other seeds, nuts, or small grains. One half cup of teff can be used in place of 1 cup of sesame seeds. Try teff in your favourite breads, cookies, cakes, stir fry dishes, casseroles, soups, and stews. Can be planted direct in the garden in late May in same manner as alfalfa.
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