Teff

A tiny grain from Ethiopia and Eritrea, where it's been grown for thousands of years and is the traditional grain behind injera, the spongy, sour fermented flatbread at the center of many meals. Teff is gluten-free and comes in ivory and brown types. Its seeds are so small that the whole grain is milled into flour, bran and all.

By Henry Hunter · Updated October 1, 2026