Teff is the tiny Ethiopian grain behind injera, and it's naturally gluten-free with more iron and calcium than most whole grains. Almost all of it is imported, but a handful of American growers now farm it in the West and mill it fresh. Buy it whole for porridge and injera, or as flour for gluten-free baking.
Published July 2026 · Updated 7 Jul 2026
The Carlson family has grown teff in the western US for 40 years and is the largest domestic producer, managing their own seedstock and milling brown and ivory flour fresh each day in Boise. Whole grain and flour, sold from 25-lb bags down to sample packs. Vertically integrated from seed to mill.
Why it isn't on AmazonUS-grown, fresh-milled teff from one family's own seed is a different product than a bag of import stock that's sat in a distributor warehouse for a year.
See it at The Teff Company (Maskal Teff) →Founder Tesfa Drar brought teff seeds from his family's farm in Eritrea and grew them out in Minnesota, and now sells US-grown teff flour alongside barley and sorghum flour. A small, first-generation operation putting authentic seed into American soil.
Why it isn't on AmazonA founder growing his own family's Eritrean teff seed on US ground is a traceable single source you won't find behind a generic import label.
See it at Selam Foods →An Oregon mill stone-grinding brown teff grown on Huntons Farm in Junction City, right in the Willamette Valley. Sold as grain and flour in home-cook sizes, with the light hazelnut note fresh teff has before it goes stale.
Why it isn't on AmazonLocally-grown, stone-milled teff from a named Oregon farm is a regional grain chain — the opposite of anonymous bulk teff shipped across the world.
See it at Camas Country Mill →A long-running natural-foods brand selling domestically-grown, non-GMO whole brown teff grain for injera, porridge, and baking. A straightforward way to get US-grown whole teff without buying a 25-lb sack.
Why it isn't on AmazonDomestically-grown whole teff in a normal bag size is genuinely hard to find in a grocery store, where teff barely appears at all.
See it at Shiloh Farms →This seat's open on purpose — we won't pad the list to hit a number. If you ship real teff direct, it's earned, not sold.
Add your brand →Teff is a tiny ancient grain from Ethiopia and Eritrea, about the size of a poppy seed. Whole teff is fermented and cooked into injera, the spongy sourdough flatbread, or simmered into porridge; teff flour is prized for gluten-free baking. It has a mild, malty, slightly nutty flavor.
Yes, teff is naturally gluten-free, which is a big part of why it's popular beyond Ethiopian cooking. It works well in gluten-free bread, pancakes, and baked goods, often blended with other gluten-free flours. If you have celiac disease, still check that a given brand is processed in a gluten-free facility.
Brown (or red) teff has a deeper, earthier, more mineral flavor and is the traditional choice for injera. Ivory (white) teff is milder and slightly sweeter, and bakers often prefer it for a lighter color and gentler taste in cakes and breads. Both are nutritionally similar; it's mostly about flavor and looks.
Teff loses freshness once milled, and most imported teff travels a long way and sits in storage before it reaches you. US growers who mill fresh, like The Teff Company, deliver flour that still has its live flavor. Buying domestic also supports a small but real American teff-farming effort.
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