Customer Reviews

Bob's Red Mill Whole Grain Teff, 24-Ounce Packages (Pack of 4)

5 star:		(19)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

More difficult than oatmeal or quinoa to cook for breakfast: the small grains must be shaken apart once added to the water, and more frequent stirring required to avoid a sticky gel-like mass on the bottom of the pan. These minor annoyances aside, teff has excellent flavor and nutritional benefits, including 20% of the RDA for Iron. Great with fruits and nuts for breakfast, or as a base for vegetables in a casserole.

Buying 6 pounds of a grain you've never had can seem risky... what will you do with it all? But I took the risk and it paid off! Teff is great. I followed the porridge cooking instructions on the back, but made it savory instead of sweet. I let the tiny teff grains heat up/dry roast for a few minutes in the pot. I could hear them popping like crazy (sounds like electricity) and then I added water, organic chicken broth, ghee and black pepper. I let it cook longer than they say and then mixed a serving of it with chopped broccoli and chopped turkey, and then topped it with a drizzle of flax oil. My toddler said "yum, yum, yum" about 100 times. That's pretty cool.
We can now confidently add teff to our rotation of amaranth, quinoa, brown rice, millet, oatmeal, and spelt flakes.
We have a high protein, high fiber, vitamin packed winner!

Teff replaces oatmeal as a hot breakfast cereal. Teff's pretty unique, its a tiny seed. It doesn't get mushy when cooked, but does stick together. To cook it boil it in water- use about 1/2C Teff to 2 1/2 C water- to serve two or one large guy. Add some salt too, say 1/8 to 1/4 teaspoon and just boil until thick. Stir so it doesn't stick to the pan. Flavor is kind of nutty but mild and its really good. Its much higher in protein and complex carbs so you can feel the difference around noon- still with you. Its a definite must have for athletes and if you can afford it everyone else. You may also like grated orange peel, nutmeg, cinnamon or for us we add toasted anise seed as well for peak flavor. We serve it with milk and a pinch of sugar. Its excellent, if you prepare any dish like this you will probably find Teff is better than all of them. Take advantage of the shipping deal when you buy two boxes.

Just got Teff for the first time several weeks ago and we all love it in this house! Baked some French Bread with Teff in it and it was absolutely delicious! The French Bread didn't last a day! Give this tiny grain a try and you won't be dissapointed!

I heard about this product, but I couldn't find it anywhere in my local store. I was glad to find it at the Amazon. It came quickly. It is so fine, I don't know wether I need to rinse it or not. Anyway, I rinsed it once, it is hard to get rid of rinsing water without loosing the grains. I cooked the Teff with millet or quinoa. It turned out very tasty with added flavor and a little gelatin texture. My kids doesn't like quinoa by itself, it has a special flavor they don't like, with teff, it covered the quinoa taste and made it taste better. If you cook millet by itself, it is too dry, with teff, it adds some gelatin texture to it. I also grind it to flour, and add it to baking. It was great. I already used up one bag.

I am very pleased with Bob's Red Mill products. They are always, fresh
and top grade. I love Teff and all of the potential benefits, that I have researched. The grain is very versatile and with a little creativity much can be done with it. I store the packs in the freezer to retain freshness and use it as needed. It's easy to grind in a coffee grinder and to add to pancakes, breads, cookies, muffins, as a thickener for soups, etc. My energy level goes way up when I consistantly use this product.

I bought this to add variety to my diet, and tried the teff pudding recipe on the back - delicious, I think. My family didn't agree, but they did like the bread I made with teff flour. Hmm...perhaps if I soaked the grain overnight first, that would make for a smoother pudding. Try the pudding, or add the grain to a mix for breakfast or as a side dish - it's healthy and it tastes good.

I purchased this whole grain teff on a special deal here on Amazon, without having tried it previously or having any idea if I'd like it, but so far I'm loving it.

I haven't tried the recipes on the back of the package yet for teff porridge or teff pudding (they look very tasty, but require longer stove-top cooking and more attention than I usually want to invest unless I've already tried the result and know for a fact that it's worth the time and trouble).

However, when I added a generous sprinkling of teff to a bowl of McCann's Quick & Easy steel-cut Irish oats before adding the boiling water and following the microwave directions on that package, the result was spectacularly good (much better than the oats alone, even when cooked with my usual cinnamon, dried fruits, and nuts).

And then I tried 'blooming' a half-cup of teff in about a cup of boiling water (I ended up simmering it in the microwave for a few minutes, since I was impatient) and stirring that into a standard pancake recipe (using a generic reduced-fat baking mix). The pancake batter looked thin and a little gloppy, but they cooked up beautifully and had a wonderful, nutty (but not heavy) taste. After I made the first few pancakes, I didn't even bother dropping frozen wild blueberries onto the pancake batter anymore, since the teff made the pancakes tasty all alone. The texture of the pancakes was light, but spongy, and they're just as good warmed up in the microwave a few days later.

One of these days I'll work up the nerve to try cooking the teff all alone, but in the meantime I'm adding it to other cooked or baked products at every opportunity, and I haven't been disappointed in the result yet.

This little grain is a great additive to muffins, breads and pancakes. (I always soak them in boiling water before adding them to the recipe.) They add a delightful little crunch and very subtle texture to my baked recipes. The pudding recipe on the bag is yummy and I think they would be great in certain cookies too!(-my next experiment) I am sure with some thought they could be added to any number of recipes for bulk and the benefit of "whole grain goodness"! Also, A little bit goes a long way so, For Christmas this year I am using two of the bags to give to friends, along with the Bob's flax seeds and my bran muffin recipe which calls for both ingredients.

Teff is a small grain, smaller even than quinoa, rich in fiber as well as flavor. It's the basic grain of Ethiopian cooking. Teff flour is used to make the sour sponge bread served in all Ethiopian restaurants. Teff whole grain can be cooked as a breakfast porridge or as a dinner course rather like polenta, either soft or solid.

I picked up "Bob's Red Mill Teff" at my local grocery, in response to my teenage son's interest in cooking grains from around the world. There are two adequate recipes on the package, but we didn't follow either exactly. In the dinner recipe, we used cardamon in place of cloves and dried apricots in place of dates. If you've ever cooked grits or polenta, you won't find teff difficult at all. Check the other brands of teff here on amazon if you decide to order some; "Bob's" appears to be the most expensive.