Brown Teff

Tenera Grains

We grow two varieties of teff: brown teff (sometimes called red teff) and ivory teff. They have the same nutritional profile, but the taste varies ever so slightly. Ivory teff is lighter in color and is a bit more delicate in taste which makes it ideal for sweeter baked goods.

White Teff

Conventional (Non-GMO)

Identity Preserved

Brown teff creates a darker batter and has a deeper, nuttier flavor.
		
		Our whole grain teff is ELISA tested to be gluten free; however, our teff is milled into flour in a facility that processes wheat and has trace amounts of gluten. Teff is naturally not genetically modified and there are no added preservatives. Because of this, we are able to use the harvested seed from the fall for the planting in the spring.

Brown Teff Flour

Ivory teff is lighter in color and is a bit more delicate in taste which makes it ideal for sweeter baked goods.
		
		Our whole grain teff is ELISA tested to be gluten free; however, our teff is milled into flour in a facility that processes wheat and has trace amounts of gluten. Teff is naturally not genetically modified and there are no added preservatives. Because of this, we are able to use the harvested seed from the fall for the planting in the spring.

Ivory Teff Flour

Tenera Grains prides itself on the quality of our American grown teff. A tiny grain full of protein, calcium and iron, teff is a smart addition to any kitchen.

Our teff is grown right on our farm in Addison, Michigan. We don’t import teff and we never will. We’re a small family business and passionate about growing the finest quality food.

Tenera Grains grows two varieties of teff: brown teff (sometimes called red teff) and ivory teff. They have the same nutritional profile, but the taste varies ever so slightly. Brown teff creates a darker batter and has a deeper, nuttier flavor. Ivory teff is lighter in color and is a bit more delicate in taste which makes it ideal for sweeter baked goods.

Our whole grain teff is ELISA tested to be gluten free; however, our teff is milled into flour in a facility that processes wheat and has trace amounts of gluten. Teff is naturally not genetically modified and there are no added preservatives. Because of this, we are able to use the harvested seed from the fall for the planting in the spring.

7th generation regenerative farm, pivoting away from traditional crops to ancient grains and seeds

We grow two varieties of teff: brown teff (sometimes called red teff) and ivory teff. They have the same nutritional profile, but the taste varies ever so slightly. Brown teff creates a darker batter and has a deeper, nuttier flavor.