Whole grain teff flour is made by finely grinding the tiny whole seeds of teff (Eragrostis tef), an ancient cereal grain that has been cultivated in Ethiopia and Eritrea for thousands of years. Because the seeds are exceptionally small—about the size of a poppy seed—they are milled whole, preserving the bran, germ, and endosperm along with their naturally occurring fiber, protein, vitamins, minerals, and antioxidant compounds.

Whole grain teff flour has a mild, slightly sweet, earthy flavor with subtle notes of molasses and hazelnut. It is traditionally used to make Ethiopian injera, but it also creates flavorful pancakes, waffles, muffins, quick breads, cookies, cakes, crackers, and homemade flatbreads. Its naturally whole-grain composition makes it an excellent gluten-free flour for increasing whole-grain diversity.