Best Gluten Free Biscuits

So a friend brought me some Teff Flour and I had never heard of it.  So I did a little research on this new gluten free flour.

Teff's history goes back thousands of years to the ancient civilizations of Abyssinia. It was a reliable support to our ancestors basic survival.

Teff is a fine grain, about the size of a poppy seed that comes in a variety of colors, from white and red to dark brown. Teff thrives even in unpredictable and difficult climates because of it's ability withstand high heat and bright light.

Professional athletes and individuals on special diets are attracted to its delicious taste, gluten-free physiology, and nutritional advantage.

Teff grows predominantly in Ethiopia and Eritrea. As such, teff comprises the staple grain of their cuisines.

Teff is also now grown in the United States, primarily in Idaho.

Because the grains of teff are so small, the bulk of the grain consists of the bran and germ. This makes teff nutrient dense as the bran and germ are the most nutritious parts of any grain. This grain has a very high calcium content, and contains high levels of phosphorous, iron, copper, aluminum, barium, and thiamin. It is considered to have an excellent amino acid composition, with lysine levels higher than wheat or barley. Teff is high in protein, carbohydrates, and fiber. It contains no gluten so it is appropriate for those with gluten intolerance.

Teff flour is delicious in pancakes, pastries, or as a thickener in soups and gravy.

I am going to try and add Teff flour to my next recipe.