Teff
Usually introduced around 6 months
How to serve by age
6-9 months
Teff is a tiny whole grain that is naturally gluten-free and a good source of iron. Cook it into a thick, smooth porridge with water, breast milk, or formula. Soft injera, the spongy flatbread made from teff, can be torn into small soft strips. Because teff is iron-rich, pairing it with a vitamin C food can help with iron absorption.
Thick smooth porridge by spoon, or small soft torn pieces of injera. No dry, crumbly textures.
9-12 months
Offer thicker cooked teff or small soft pieces of injera as the pincer grasp develops. Teff also blends well into soft dishes and other porridges. Keep everything moist and soft.
Thick cooked teff by spoon, or small soft pieces of injera about ½ inch (1 cm).
12-18 months
Cooked teff and injera can be part of family meals, served soft and in small pieces. Teff porridge, teff stirred into other grains, or injera alongside a soft stew all work. Keep portions moist and avoid dry, crumbly textures.
Small soft bite-size pieces of injera, or thick cooked teff by spoon.
Key nutrients
Common questions
When can my baby eat Teff?
Most babies can try Teff from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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