Bayonne NJ – Two of the newest entrees in gluten-free living, Teff and Plantain Flour, actually take a page from the old-school diet playbook. These nutritious flour alternatives offer intriguing possibilities for the home cook. According to Pereg Natural Foods, one can easily swap out wheat flour for these gluten-free staples in many traditional recipes. Teff has been widely unavailable to the rest of the world until recently. It is best known as the basis for injera, the spongy, tangy flat bread found in place of forks and spoons at every Ethiopian meal. First cultivated some 6,000 years ago, this tiny Ethiopian grain – about the size of a poppy seed — is thought to be one of the earliest domesticated plants known to man. It remains a staple of the East African diet to this day. Valued for its long shelf life, it offers a wealth of nutritional benefits including protein, fiber, calcium, iron, and other essential minerals. Introducing Plantain Flour, made from dried green plantains has been key to Caribbean, West African, and South American cuisine for over a century. The plantain is a delicious source of nutrients, delivering vitamins A and C, fiber, folates, and more potassium than its cousin, the banana. Its indigestible, high-resistant starch content is thought to be beneficial to gut health, possibly reducing the risk of digestive disorders. All Pereg products are kosher certified by both the Orthodox Union (OU) and CRC, are dairy and lactose-free as well as all natural, with no additives or preservatives. Many products are also certified gluten-free and non-GMO. Foods products are available at select retailers throughout the US and Canada, and on their website, www.pereg-gourmet.com.