Birlin Mühle Teffmehl or Teff flour has been popular in Ethiopia and Eritrea for millennia and is ground as a whole grain. Because the grain is much smaller than wheat, it has a relatively higher surface area and therefore more fibre.
Teff is suitable for baking bread, cakes and for making pasta or the traditional injera flatbread. Teff is also very popular as a source of energy for athletes, for example in muesli.
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