The history of teff (eragrostis tef) dates back to around 4000bc. The word ‘teff’ originates from the Amharic word ‘teffa’ which means ‘lost’ due to the small size of the grain or from the Arabic word ‘tahf’ used by the Semites in South Arabia.

Teff is a fine grain (one kernel of wheat is equal in size to 150 grains of teff) about the size of a poppy seed that comes in a variety of colours, from white and red to dark brown. The grain has a physiology that can withstand high temperatures and bright light. Teff, predominantly grown in Ethiopia, can thrive in unpredictable and difficult climates.

Teff is grown primarily as a cereal crop in Ethiopia. The grain is ground into flour, fermented and made into enjera, a sour dough type Ethiopian flat bread, it is also eaten as a Porridge or used as an ingredient of home brewed alcoholic drinks. In Ethiopia teff is also grown for livestock forage. The straw from the threshed grain is considered to be superior to the straw from other cereals. The straw is also utilized to reinforce mud or plaster used in the construction of buildings.

Teff dose not contain gluten or sugar and has light and dark varieties that do not differ significantly, chemically or structurally in their compositions. All specific and unique characteristics of Teff make it an excellent basis for daily food products for people who care for their health and a healthy way of life.

Teff fits perfectly as an ingredient in a healthy sports diet because of the good ratio and quality of the essential naturally occurring nutritional compounds. Availability of, especially minerals and trace elements, is high due to a relatively high content. The gradual breakdown of starch supplies prolongs energy. ( See the RDS levels On the Nutrition Page

Tobia Teff source its teff from these regions in Europe


Tobia Teff Bread is Ideal for Vegetarians and Vegans, as with all Tobia Teff products our bread is gluten and sugar free and is made using our unique recipe.

Teff has an extreamly high iron content is 17 times higher calcium content than that of anyother grain. It is also rich in Vitamin B and has a very low calorie count.

Tobia Teff Bread will last up to 4 days on the shelf and is freezable. Next day Delivery is available.

All Tobia Teff Products are not at risk of cross contamination as we ONLY use teff gluten free flour.

For more infomation please call (020) 3685 4589 or email us on info@tobiateff.co.uk


Teff is available in several forms to create end products that are geared specifically to targeted groups. Tobia Teff Breakfast Cereals are a delicious way to start your day. People of all ages can benefit form teff’s natural source of energy especially those who need a highly nutritious diet or are gluten sensitive.

Teff Flakes Teffmeal, as with the flour, teff flakes are ideal for baking cakes, porridge and cookies.

Nutritional Information

Teff steamed Flakes, Dry rolled and Puffed teff are all made from pure teff. These product conform to the EC Directives 1829/2003 and 1830/2003 and to the European labeling directive (2003/89 EC).

  • Energy 1452Kj/100g
  • Protein 10g/100g
  • Carbohydrates 70g/100g
  • Fat 2.5g/100g
  • Dietary Fibre 7.6g/100
  • Starch 57.3g/100g
  • RD Starch 11.4g/100g
  • SD Starch 29.6g/100g
  • R Starch 16.3g/100g
  • Sodium <10mg/100g
  • Magnesium 185.7mg/100g
  • Iron 5.4mg/100g
  • Calcium 160mg/100g
  • Vitamin B1 0.5mg/100g
  • Vitamin B2 <0.1mg/100g
  • Vitamin B3 0.8mg/100g
  • Vitamin B6 <0.1mg/100g
  • Vitamin C 0.2mg/100g


Teff Flour and its gluten free properties has well and truly taken its place on the world stage. Not only as a grain and flour, but also the products that are manufactured from it. As awareness grows of Teff’s qualities the export market is growing also. This is enhanced by modern medical pro-active screening, resulting in increased numbers of people with a gluten intolerance.

Today’s need for healthy food is growing at an alarming rate around the world and Tobia Teff UK Ltd is well placed to accommodate this rising export demand. The recently introduced gluten free extruded cereal products has enhanced teff’s profile on the world stage and through further development will continue to do so.

Not only are the nutritional values and health properties of Teff being realised but, also its contribution to those who are wheat or gluten intolerant (Coeliac). Teff adds a tasty variety that until now has been limited. Teff has the ability to provide valued nutrition whilst at the same time cater for those with special dietary requirements.

Our Teff flour is milled and packed to strict EU guidelines and complies with cross contamination requirements.

Recognised by the UK and Republic of Ireland Coeliac Societies, Tobia Teff has been supplying teff and its products to the UK and Irish markets for the past two years and is now exporting globally.

Tobia Teff UK Ltd supplies Teff Wholesale products to the Global market, For more information on Tobia Teff World Wide Exports, email info@tobiateff.co.uk or Call (020)3685 4589 (10:00 – 17:00 GMT)


The nutritional value of teff grain is similar to traditional cereals, it is considered to have excellent amino acid composition (all 8) with lysine levels higher than that of wheat or barley and slightly less than that of rice or oats. Mineral levels are higher particularly iron, but teff is totally gluten free ideal for those with a gluten intolerance ie Coeliac Disease.

Coeliac disease is the body’s reaction in the small intestine to gliadin, a prolamin (gluten protein) found in wheat and similar crops like barley and rye. When exposed to gliadin, enzymes modify this protein and the immune system reacts with tissues in the small bowel, causing an inflammatory reaction that leads to a tuncating reaction in the lining of the small intestine. This then interferes with the absorbtion ability of nutrients.

This disorder can occour in all people from middle infancy upwards. The symptoms are abdominal distension, vomiting, diarrhoea, weight loss (or stunted growth in children), and fatigue though these may be absent. Symptoms in other organ systems have also been seen. Due to increased screening, a growing number are being diagnosed in asymptomatic people.

Teff is a very versatile grain, when uncooked it can be added to most baked foods or substituted for nuts and other grains. Because of its small size and high density, less teff is used compared to other grains, cooked teff is not gelatinous and adds body to puddings and pastries. It’s a good thickener for soups, stews and gravies. Teff is mild and has a slightly molasses-like sweetness making it easy to use for making breads, biscuits, cookies and cakes, stir fry dishes and casseroles.


Carbohydrates These provide energy for the body. Many whole-grain carbohydrates are good sources of essential vitamins, minerals and other essential phytonutrients that are essential for good health and that you can’t get out of a supplement bottle(ii)

Starch This can be classified in rapidly digestible (RDS), slowly digestible (SDS) and resistant starch (RS), dependant on the rate of starch breakdown into glucose by digestion enzymes in vitro (iii). The role of RS on health and weight loss is discussed, however there is still a lack of comprehensive data in humans (iv). RDS normally results in rapid available glucose in the human body. However, the digestion in the gut is more complex and influenced by more mechanisms(vi)

A new system classifying carbohydrates in relation to health is called the Glycemic Index (GI). It measures how fast and how far blood sugar (glucose) rises after you eat a food containing carbohydrates. A high GI is 70 or more, a low GI is less than 55. All relevant information on GI can be found at www.glycemicindex.com

Dietary fibres are carbohydrates that cannot be digested by intestinal enzymes. Dietary fibres enhance the satiety(ix) and consequently can play a positive role in weight control.

Teff contains typically 25% fibres (8% dietary fibres + 17% resistant starch) 30% slowly digestible starch and 10% rapidly digest able starch.

Protein is a major food component for good health. Proteins are composed of amino acids. Typically in the human body 350g of protein per day are broken down into amino acids. Most of the amino acids are recycled in the body, but some is excreted via urine. An amount of about 0.9g per kg of body weight is recommended.

The protein content of Teff is typically 12-14% (on weight). The amino acid composition is relatively high in essential amino acids. Teff delivers a surplus on all essential amino acids and is consequently a very good source.


Teff is an important source of water soluble vitamins, especially vitamins B1, B2, B3 and B6. In contrast to other cereals Teff also contains vitamin C.

Vitamin B1 (thiamin) is vital for the breakdown of food, especially carbohydrates for the release energy.

Vitamin B2 (riboflavin) is essential for the release of energy from foods and for healthy skin, eyes and growth.

Vitamin B3 (niacin) is vital for energy release in tissues and cells. The body is capable of synthesizing niacin from the essential amino acid thryptophan.

Vitamin B6 (pyridoxin) plays an essential role in the protein metabolism. Major sources are whole grain food products like bread.

Vitamin C (ascorbic acid) is involved in a great number of processes in the human body. It is important for the production of collagen. Ascorbic acid also helps to absorb iron and it functions as an anti oxidant, protecting the body from the harmful effects of too many free radicals.


Calcium is mostly stored in the bones. The recommended daily in take of Teff is 900mg. Iron Major sources of iron are meat (especially liver), poultry, fish, mussels, dark-green vegetables and whole-grain products. Intake levels of iron are not within reach of common food consumption patterns. the daily recommended in- take is about 12mg.

Zinc plays an important role in many hundreds of biological process in the human body, as well as the functioning of Vitamin A, the metabolism of carbohydrates, alcohol and fatty acids.

Magnesium plays important roles in the structure of the human body. The adult body contains about 25g of magnesium. Magnesium is involved in more many essential reactions, such as energy production, ion transport. Because magnesium is part of chlorophyll, the green pigment in plants, green leafy vegetables are rich in magnesium. Unrefined grains and nuts also have high magnesium content.

The major part of the recommended daily in take of minerals is covered by Teff when eaten normal portions, meaning that Teff is an essential daily food product for providing the body with these important nutrients.

Whole grains represent a unique combination of energy, micro nutrients and phytochemicals that work together as a ‘whole-grain package’ to promote health.