Company Profile: Teff Company

An excellent source of protein, fiber, and minerals, the teff grain has been a staple of the Ethiopian and Eritrean diet for millennia.  Teff Company founder, Wayne Carlson, lived in Ethiopia as a guest of a farming community in the 1970’s. He noted that the farmers grew many crops but preferred to grow and eat teff. Once back in Idaho, Wayne realized just how similar the geology and climate in the Snake River Valley was to the farming regions of Ethiopia. Ethiopia had banned the export of teff to help protect their food supply, so Wayne got the idea to start growing teff to meet the demand of Ethiopians and Eritreans living in America and also to introduce the superfood grain to the United States. The popularity of his products especially boomed with the demand for gluten-free grain products. Up to 40% of the starch in teff is “resistant starch” which does not have the negative effects that starch usually has on blood sugar. It is also beneficial to digestion.  

A highly efficient crop, one pound of teff seed can produce up to one ton of grain in only 12 weeks. To help understand the importance and appreciation the ancient people had for teff, they gave it the Greek name “eragrostis tef” which translates to “the grass of love”. The Teff Company offers their Maskal Teff in both Brown (nuttier) and Ivory (sweeter and milder), and in either whole grain or flour form.  

Teff flour can be a terrific staple for gluten-free baking and cooking. Never used teff flour before? The Teff Company website has recipes for Braised Spring Vegetables over Teff Polenta Cakes, Teff Veggie Burgers, Chocolate Teff Blintzes Stuffed with Vanilla Nut Cream, and many more.

Teff Company Snapshot

  • Founded in 1987
  • Headquartered in Caldwell, Idaho
  • Grown in Idaho’s Snake River Valley
  • P6 Cooperative Member (small and local)
  • Non-GMO Project Verified
  • Kosher Certified
  • Certified Gluten-Free
  • GFSI Certified Production

Information from this article and more can be found at: teffco.com

Amy Newsome has tried the traditional injera bread before at an Ethiopian restaurant in California. It was like a huge tortilla but with a crumpet-like texture and a slight sourdough flavor. Amy has heard there is a highly reviewed Ethiopian Restaurant in Spokane and she wants to try it one day.