The staple grain of Ethiopia is sprouting across America, as teff is set to overtake quinoa and other ancient grains as the new substitute for gluten-free and protein-rich products. Faith Lapidus reports.
The staple grain of Ethiopia is sprouting across America, as teff is set to overtake quinoa and other ancient grains as the new substitute for gluten-free and protein-rich products. Faith Lapidus reports.