What Is Teff? The Tiny Ancient Grain Behind Injera
What is teff? The world's smallest grain, an ancient gluten-free staple from Ethiopia behind injera bread. Its nutrition, history, and how to cook it.
Seventeen grains fed the first cities. Trace their origins, see how they cook, and find the mills that bring them back to your table.
Cereal grains and pseudocereals that have stayed largely unchanged through thousands of years of cultivation. Modern wheat has been bred into a handful of high-yield varieties. Ancient grains preserve the genetic, nutritional, and flavor diversity our ancestors relied on for millennia.
The grains we get asked about most. Each links to a deep-dive guide with history, nutrition, cooking, and where to buy.
The oldest cultivated wheat (10,000 BCE). Diploid genetics, gentle gluten, easier on sensitive bakers.
The most beginner-friendly heritage wheat. Substitutes for bread flour with minor tweaks.
Andean pseudocereal with a complete amino-acid profile. Gluten-free, 15 minutes to cook.
The world's smallest grain. Gluten-free, iron-rich, the foundation of Ethiopian injera.
Not a wheat. Gluten-free pseudocereal with a deep, malted flavor. Soba, kasha, galettes.
The most versatile cool-climate cereal. Beta-glucan rich, naturally gluten-free if certified.
What is teff? The world's smallest grain, an ancient gluten-free staple from Ethiopia behind injera bread. Its nutrition, history, and how to cook it.
What is spelt? An ancient wheat (Triticum spelta) with a nutty flavor, easier digestibility for some, and real gluten. Its history, nutrition, and how to use it.
What is millet? A family of small, gluten-free ancient grains eaten by billions. What it is, where it comes from, its nutrition, and how to cook it.
Nothing beats the flavor and nutrition of freshly milled flour. These are the best home grain mills for every budget and every ancient grain on this page.
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