Looking for a powerful new Paleo grain? We're excited to present teff! A staple in Ethiopian cooking for thousands of years, teff was one of the earliest domesticated plants, and remains an important part of the North African diet due to its versatility and ability to grow in harsh conditions. One of the smallest grains in the world, teff is high in dietary fiber, protein, calcium and other essential vitamins and minerals — and it's also gluten-free. While Ethiopians traditionally grind teff into a flour to make injera, a sourdough-risen flatbread, this adaptable grain can also be steamed or boiled whole to be served as a side dish, or mixed in with soups and salads for an extra nutritional punch. As a great gluten-free alternative to wheat flour, teff can be used in pancakes, wraps, breads and other baked goods.