A new “it” grain is blooming in the fields of northwest Kansas.

Teff has a ready-made market of Ethiopian expatriates hungering for a taste of home with virtually no supply of the grain for their beloved injera bread. Teff packs more protein per pound than wheat. And because it produces gluten-free flour, it could open a buffet line of breads and pastas to people with celiac disease.

It also can withstand drought and floods and, so far, it hasn’t fallen prey to pests that bedevil other Midwestern crops.

Read more (KansasCity.com)