Whole-grain teff flour is made by finely grinding the tiny seeds of teff (Eragrostis tef), an ancient gluten-free cereal native to Ethiopia and Eritrea. Because teff grains are exceptionally small, they are typically milled whole, retaining the bran and germ along with their fiber, protein, minerals, and protective plant compounds. Teff flour has a mild, earthy flavor with subtle notes of molasses and hazelnut. Traditionally used to make Ethiopian and Eritrean injera, it also works well in pancakes, waffles, muffins, quick breads, cookies, cakes, crackers, and flatbreads, making it a flavorful way to increase whole-grain diversity in gluten-free baking.