Spelt and teff

The group of cereals referred to as ancient grains includes spelt and teff. Barley, sorghum, farro, and einkorn are some additional ancient grains. Teff is naturally free of gluten because it comes from an annual grass, unlike spelt, a kind of wheat that includes gluten.

In comparison to other ancient grains, spelt and teff have 10–11 g of protein per cooked cup (250 grams). Both are great sources of fibre, iron, magnesium, phosphorus, manganese, complex carbohydrates, and many other nutrients. They also include selenium, zinc, and B vitamins. Spelt and teff are flexible substitutes for other grains like wheat and rice and may be used in a variety of dishes like baked goods and risotto. In fact, the main component of injera, a flatbread popular throughout East Africa, including Ethiopia, Eritrea, and Sudan, is flour made from teff.