Ancient Ethiopian grain teff - a type of grass - offers an impressive nutritional profile and is making its way over to the UK.....Teff provides more fibre and is more nutritious in germ than any other grain.It alsopacks a high mineral content and boasts 17 times the calcium of whole wheat or barley. It is available in both grain and ground flour and can be used to make porridge, as well as added to baked goods as a wheat flour substitute....London based teff supplier Tobia Teff says "it is a very versatile grain, as well as being suitable for coeliacs, it could also be used in products for athletes and pregnant women as it has a high iron content." Sarah Britton Food Manufacture Magazine September 2007

It may be small, but teff is tough....But for such a little feller, teff sure packs a hefty punch, for a start it's gluten free....and its packed with nutrients including iron and high levels of amino acids....Like other Ethiopian restaurants in London, Sophie used to make her injera using a blend of rye, millet and wheat flour, but she is now the only one using it in the traditional way for injera.But teff can be used as a substitute for any flour – in pastas, breads, pastries, cakes and puddings. “It does everything that wheat does,” Matthew Lewin. Matthews-Table.com March 2007

"Time For a Teff..... Discover the latest grain to offer an alternative to wheat flour.... despite its size, teff packs a powerful nutritional punch, being iron rich, gluten free, more fibre than any other grain and having 17 times the calcium of whole wheat or barley .... At tobia restaurant in London, a restaurant specialising in traditional Ethiopian home-cooking, owner Sophie Sirak-Kebede used to make do with blends of rye, millet and wheat, as supplies of teff were too irregular.She has taken matters into her own hands now,however. She's tracked down a good supply and is currently (as far as she knows) the only Ethiopian restaurant in London serving teff-only injera. She's also now selling teff in 1kg and 20kg quantities (£3.50/1kg and £70/20kg) Hilary Armstrong Restaurant Magazine. March 2007

I have just sourced teff flour for a customer from Tobia Teff in Finchley. They use it exclusively in their Ethiopian restaurant - well worth a visit for those on a GF diet. Having spent the day in London, we went for a meal and were impressed by the welcoming atmosphere. Don't expect glamour but good food and value for money. Mary-Anne Barber. Lantern Foods April 2007

"However, for the gooseberry pudding in the recipe section we used another new teff flour - Tobia - which is imported from Ethiopia for use in the Tobia restaurant" Foods Matter August 2007