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Review from Helen E Health at http://healthehelen.wordpress.com
Gwyneth Paltrow and I don’t have a lot in common. Our hair is kind of similar but that’s about it – until now. See as part of the new food challenge I felt I had to try Teff. This Ethiopian grain is being hailed as the next big thing in healthy eating after Gwynnie and Victoria Beckham both sung its praises. And now it’s my turn to do the same.
It’s not surprising as to why celebs love it: teff is highly nutritious. It contains B vitamins, calcium, vitamin C and iron it’s also high in protein. The carbs it does contain are also believed to be high in resistant starch which is linked to more balanced blood sugar and weight loss. And it’s gluten free – and famous folk do like to avoid gluten.
The nice people of Tobia Teff offered to supply me some goodies. I had my choice of flour, grain, milk and bread – not exactly being gifted in the kitchen, I opted to try the bread.
I admit when it arrived I was concerned – unlike the fluffy flatbread teff is known for creating traditionally, this was a huge thick heavy loaf and it felt like a brick. I’d opted for the ‘plain brown’ loaf – but it was extremely dark – kind of like rye bread, although my immediate thought when cutting it was ‘Soreen Malt Loaf’ – this immediately gave me a more favourable impression (they do a raisin one which I can imagine is delicious).
It also shattered another past impression. As I said, Teff is gluten free and, my past experiences with gluten free breads have been dry and crumbly. This is none of those things. It’s rich in flavour, moist in texture, very, very substantial. I was cutting very thin slices to have for breakfast and they were filling me up until lunch. I can’t say a bad word about it in terms of taste. It’s a revolution in breadi-ness.
The only thing I did find was that my super loaf didn’t keep very long. It’s very, very big and I was cutting thin slices and after about 4 days it had just started to form mould which meant I had to throw a fair bit away – and I hate throwing away food. If you do buy it, keep it in the fridge which prolong its shelf life (I couldn’t, there wasn’t room) or, maybe cut half into slices the day it arrives and freeze them until you need them. Apparently, it freezes okay.
If you’re trying to eliminate gluten for whatever reason and haven’t tried this yet, I say do it. I’d happily swap my normal bread for it any day. Go and pick it up at your local health store though if you can (rather than buying it online) – it’s so heavy that a £3.90 loaf of bread costs almost £7.00 to deliver by post! You’ll find a list of stockists here.
Oh, and if you’re eliminating gluten for proper medical reasons – ie you have Coeliac Disease, Teff flour is available as part of the prescription food scheme. Click here to find the codes you need.
I do also have the milk here – I haven’t tried it yet - another non dairy alternative is grabbing my challenge attention. If it’s as good as the bread though I’ll let you know.
Tobia Teff - Tried and Tested
If you are searching for a gluten-free cereal that is low in sugar and salt, then Tobia Teff may just have the answer...
Ounce for ounce, teff, the smallest grain in the world, supplies more fibre rich bran and nutritious germ than any other grain!
It also packs a high mineral content that boasts 17 times the calcium of whole wheat or barley and has an extremely high iron content and is also rich in Vitamin B, with a very low calorie count.
..."The Tobia-Teff website provides a number of recipes for homemade bread> and goodies including gingerbread men or muffins - perfect for the whole family. www.yoursourcetoday.com
These teff products are available through the Tobia Teff website itself, with mail-order available throughout the UK (postage charges apply, overnight delivery is also available). It is also available through health food suppliers including Goodness Foods, and health food shops such as Mother Earth (three outlets in North London)." www.yoursourcetoday.com
"Teff, a gluten-free grain packed full of nutrients including iron, calcium, magnesium and vitamins B and C, whilst low in calories, is a staple of the Ethiopian and Eritrean diet, and is available to the UK market in an increasing range of products from Tobia-Teff. Whilst originally just teff flour (brown or white) was available, the range now also includes organic flour, cereals and the latest addition, home-made teff bread." www.easier.com
Teff is a gluten-free grain that can be used as a wheat flour substitute (good for coeliacs, who can get teff on NHS prescription). It can be used to make porridge, bread, cakes and 'teff polenta’. Its arrival here comes courtesy of Sophie Sirak Kebede of Tobia Teff, who ate it in her native Ethiopia. Daily Telegraph Food and Drink August 2009 - Rick Stein's Far Eastern Odyssey
"After finding Tobia Teff on the Freeindex website, I placed an order which I received two days later! Excellent Service! I will be using them again." Steven www.freeindex.co.uk
" Hi, Thank you for your advice, my son loves the "Teffios" so much so that I have to store them in the top cupboard so he can't get to them! It's great to have a gluten free breakfast cereal that tastes so good and my son loves. Thank you......" Susan in Manchester June 2009
"With many people striving to reduce their wheat consumption but still wanting to eat bread and cakes, teff, a gluten free grain, which in flour form can be used as a wheatflour substitute, is available from Tobia Teff. Those suffering from coeliac disease can also now get a prescription for a supply of the grain from the NHS. For more information, to download an NHS form, get recipe ideas or place an order visit......" thefoodielist.co.uk June 2009
"... a flat, spongy, pancake-like bread – is spread over a tray and placed on low, round, wicker tables..... As Sophie Sirak-Kebede, Ex chef at London Ethiopian restaurant"Tobia" explains, it’s a fundamental tenet of Ethiopian philosophy that “those who eat from the same plate will not betray each other”..... Teff is one of the smallest grains in the world, with each grain about the size of a poppy seed. Teff is gluten-free, high in protein and richer in fibre than any other grain, and it’s also an exceptionally good source of calcium, iron and amino acids.
Sudi Pigott bmi Inflight Voyager Magazine www.bmivoyager.com
"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 also packs 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 enjera using a blend of rye, millet and wheat flour, but she is now the only one using it in the traditional way for enjera. 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 specializing 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 of teff flour and is currently (as far as she knows) the only Ethiopian restaurant in London serving teff-only enjera. 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 North West London NW6. They use it exclusively in their Ethiopian restaurant - well worth a visit for those on a Gluten Free 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 Teff UK Ltd. - which is imported from Ethiopia for use in the Tobia Restaurant" Foods Matter August 2007