Boiled Teff

howtoteff. Teff was one of the earliest domesticated plants. Its edible seeds are gluten-free and can be used in baked goods, ground into flour, used as the base of a bowl or crumbled to create delicious, nutritious and protein-packed meatless crumbles. It's easy to cook teff on the stove and it has a mild flavour, which means you can easily add flavour by cooking it with herbs and spices, or in broths. You can find teff grains sold in the gluten-free section of major grocery stores and online.

1½ cups water or broth
½ tsp. sea salt
1 cup teff

Bring the water and salt to a boil in a medium saucepan.

Add the teff and stir to combine. Reduce to a simmer, cover and cook until water is absorbed, 15-20 minutes.

Remove from the heat, fluff with a fork and let sit, covered, for 10 minutes.

Cook’s Notes:

Once cooked, keep the teff in an airtight container in the refrigerator for up to 4 days. It is not recommended to freeze teff, as the texture can get a bit mushy once defrosted.
To add extra flavour to the teff when cooking it on the stove, feel free to use vegetable or chicken broth instead of water. You can also add other herbs and spices in addition to the salt.