After phasing gluten out of my diet years ago, I started to try out all sorts of different GF grains. Teff turned out to be one of my favorites. It derives from North Africa, and has been a staple of the Ethiopian diet for centuries. The word teff means “lost,” and this refers to the fact that teff is the tiniest of all grains, and thus almost impossible to find if dropped or scattered. Teff’s nutritional profile is strong: high in protein, amino acids, calcium, and iron. I primarily cook it as breakfast porridge, and my family loves it. I use Bob’s Red Mill Teff–but if making porridge, make sure you buy the Teff and not the teff flour (which is good to blend into GF baking mixes). Teff porridge takes a good 20+ minutes to soften and thicken, and the ratio of teff to water is at least 1:4. I often find myself adding even more water as I go; it’s weird how these tiny grains suck up the water. It needs salt, and a dab of butter really enriches the nutty flavor. My kids like to drizzle a little honey or maple syrup on top as well.