Teff

Teff can be offered once your baby seems ready for solids, usually at 6 months. It is a gluten-free grain, so people with celiac disease or non-celiac gluten sensitivity can eat it too.

Teff is the smallest grain in the world. It is native to the Horn of Africa. It comes in black, brown, cream and red types. The taste can be malty, nutty or slightly sweet. Most of the supply still comes from its homeland. In Eritrea and Ethiopia the flour becomes injera, a spongy sourdough bread served with tibs or wat dishes.

Nutrition

Teff gives good energy from carbohydrate. It is a good protein source with all the essential amino acids. It is rich in zinc, iron and B vitamins such as folate. Unlike most grains, it also holds some calcium. It carries protective plant compounds such as polyphenols. Teff flour is usually whole grain. Teff contains phytates, which can reduce nutrient absorption. Most break down in cooking and are largely harmless in a balanced diet for healthy people. Fermentation, as done for injera, reduces phytates and helps the body absorb and digest the grain. It is also high in fiber and supports regular bowel habits. Stool patterns differ from child to child. Ask your pediatrician if you have concerns.

Every baby develops at their own pace. These tips are general guidance.

Serve teff as porridge, patties, pancakes or injera. Teff flour binds oat balls, fritters and meatballs. Injera can be rolled into a stick for babies new to solids, or served as bites or a large piece for older ones.

Teff works in most grain recipes. Use it instead of corn for grits or polenta. Use it in place of barley to thicken soups and stews. Use it in place of wheat to bind burgers and meatballs. Keep teff flour in the fridge or freezer to stay fresh. Keep the grains in a closed container, away from light and heat.

Teff is not a common choking hazard, though any food can cause choking. Stay close during meals and set up a safe eating space.

Teff is not a common allergen, though allergy cases have been reported. It has no wheat or gluten, so it suits people with wheat allergy, celiac disease or non-celiac gluten sensitivity. As with any new food, start small, watch your baby, and raise the amount if there is no reaction.