Teff flour is a nutritious and gluten-free alternative to traditional flours, making it beneficial for individuals with Celiac disease and gluten sensitivity. Teff is an ancient grain from Ethiopia and Eritrea, known for its small size and high nutritional content. Unlike wheat, barley, and rye, teff does not contain gluten, which makes it a safe option for those who need to avoid gluten. Teff flour is almost always whole grain, meaning it retains its bran and germ, which are rich in vitamins and minerals. This makes teff flour a more nutritious choice compared to refined flours. Teff is high in protein, containing about 11% protein, and is rich in essential amino acids, particularly lysine, which is important for energy conversion, cholesterol reduction, collagen formation, and calcium absorption. Additionally, teff is high in dietary fiber, especially insoluble fiber, which aids in digestion and promotes regular bowel movements. The fiber in teff also acts as a prebiotic, supporting a healthy balance of gut bacteria. Teff is also a good source of minerals like calcium and iron, which are essential for bone health and oxygen transport in the body. However, teff contains phytic acid, which can inhibit nutrient absorption, but fermenting teff can reduce this effect. Despite its benefits, teff can be expensive and may not be widely available in all grocery stores, but it can often be found in health food stores or online.