Largely grown in Ethiopia, India, and Australia, teff is used similarly in cooking to millet and quinoa. Because the seed is small, teff cooks much faster than other grains and can be used to make porridge and alcoholic beverages. Another use for teff is in gluten-free baked goods such as bread, pie crusts, and cookies. It can also be eaten whole baked, boiled, or steamed. Teff is high in nutritional properties such as protein, calcium, manganese, phosphorous, iron, copper, aluminum, barium, thiamin, and vitamin C. This grain’s health benefits include managing blood-sugar levels, maintaining weight, preventing colon disease, strengthening bones, improving the immune system, and supporting those with celiac related diseases. Food For Life uses organic sprouted teff to create healthy Genesis 1:29 breads and English muffins.