Teff is a tiny seed from a grass originating thousands of years ago in Ethiopia. It's commonly used there to make injera, a sourdough-risen flatbread with a slightly spongy texture similar to a crepe.
It has a mild, nutty flavour, and because it is so small it is ground whole to make a dark coloured flour rich in nutrients.
We use it in our Hype Bread, Multigrain Sourdough, Oat Bread and our Pancake Mix.

"Teff leads all the grains – by a wide margin – in its calcium content, with a cup of cooked teff offering 123 mg, about the same amount of calcium as in a half-cup of cooked spinach.
Teff was long believed to be high in iron, but more recent tests have shown that its iron content comes from soil mixed with the grain after it’s been threshed on the ground – the grain itself is not unusually high in iron.
Teff is, however, high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood-sugar management, weight control, and colon health. It’s estimated that 20-40% of the carbohydrates in teff are resistant starches. A gluten-free grain with a mild flavor, teff is a healthy and versatile ingredient for many gluten-free products.
Since teff's bran and germ make up a large percentage of the tiny grain, and it’s too small to process, teff is always eaten in its whole form. It’s been estimated that Ethiopians get about two-thirds of their dietary protein from teff.  Many of Ethiopia’s famed long-distance runners attribute their energy and health to teff."

- wholegrainscouncil.org