RE: Teff

[Guest guest]

I'm not sure if you're thinking of cooking yourself or of going out,

but I have heard that most restaurants use wheat flour in their injera

(for texture and to keep the cost lower; teff is expensive!).

I think it's supposed to be theoretically possible to make injera

using just teff, but definitely ask/check labels if you're ordering or

buying premade bread. (That said, OMG is injera good!)

A friend of mine recommended dredging fish through teff and then

lightly frying. It gives it a nice flavor, as well as the pretty

golden color.

On Sun, Apr 13, 2008 at 7:02 AM, Melita <leftcoastmelita@...> wrote:

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> Has anyone tried Teff flour in anything?

>

> I just found out about it since there is a large community of Ethiopians

> where I live. They showed me the 'injera' or this big flat bread made of

> teff.

>

> I was fascinated because it looked good and I will try anything bread-like.

> I am so over, rice cakes and corn tortillas.

>

> Melita

>

[Guest guest]

I've made injera bread myself, and it's interesting but not my

favorite bread.

I hear you on the corn tortillas and rice cakes. I don't touch the

latter anymore. There's not a lot of reason to, though... there are so

many great gluten free bread recipes (Bette Hagman, Carol Fenster, or

online) that you can make really good bread at home. Or, Whole Foods

has decent premade GF bread, although it is pricey here in Ca.

If you want to eat gluten-free " bread " out, I recommend South Indian

Dosa (huge, savory crepes made from lentils and rice that has been

fermented) or idli (steamed rice " Cakes/ mini bread things " made from

the same batter.) You do have to be careful that they don't add any

wheat batter, and that they don't make Rava dosa on the same griddle.

Rava is semolina/wheat. I haven't come across any pure injera offered

in restaurants around here, so be careful.

I do make a teff roll that is very good- Here are some of my posts

about bread on my blog. The post on top is about the teff rolls:

http://www.bookofyum.com/blog/category/bread

You can also try GF bread mixes to start with- they are generally

quite easy and work well.

Down with rice cakes! Good luck.

-

>

> Has anyone tried Teff flour in anything?

>

> I just found out about it since there is a large community of

Ethiopians where I live. They showed me the 'injera' or this big flat

bread made of teff.

>

> I was fascinated because it looked good and I will try anything

bread-like.

> I am so over, rice cakes and corn tortillas.

>

> Melita

>

[Guest guest]

I have a gf injera recipe, but the end result is not a nice, stretchy bread like you get in ethiopian restaurants. it's still good though!as well, it's a long, somewhat involved process, since it must be fermented for several days.if you're interested in the recipe, let me know and I'll type it up!On Apr 13, 2008, at 7:02 AM, Melita wrote:Has anyone tried Teff flour in anything? I just found out about it since there is a large community of Ethiopians where I live. They showed me the 'injera' or this big flat bread made of teff.I was fascinated because it looked good and I will try anything bread-like. I am so over, rice cakes and corn tortillas. Melita ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^me: Stiavettimail: steph@...eats: http://www.wasabimon.comAnd then the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom.

[Guest guest]

I would love to have your GF injera recipe!! I love ethiopian, but

eating it with a fork has been a big let down these past few years

since my diagnosis...

BTW, I have searched high and low for a restaurant that makes 100%

teff injera in the bay area (and DC too). They just simply do not

exist. As mentioned, wheat flour makes the dough way cheaper and

easier to handle...

>

> I have a gf injera recipe, but the end result is not a nice, stretchy

> bread like you get in ethiopian restaurants. it's still good though!

>

> as well, it's a long, somewhat involved process, since it must be

> fermented for several days.

>

> if you're interested in the recipe, let me know and I'll type it up!

[Guest guest]

I make injera from teff. Good stuff

and easy as pancakes if you don’t make them too large – I don’t

have a big enough pan, nor the skill to do the really big ones without tearing

them.

Have you tried rice and dhal dosas?

Muffins? Mariposa’s white bread? They had cinnamon raisin

bread the last time I was there.

Connie

From:

[mailto: ] On Behalf Of Melita

Sent: Sunday, April 13, 2008 7:03

AM

Subject: [ ] Teff

Has anyone tried Teff

flour in anything?

I just found out about it since there is a large community of Ethiopians where

I live. They showed me the 'injera' or this big flat bread made of teff.

I was fascinated because it looked good and I will try anything bread-like.

I am so over, rice cakes and corn tortillas.

Melita

[Guest guest]

no problem! I'll find the book and post it as soon as I can. :)On Apr 13, 2008, at 11:25 AM, lauracgadd wrote:I would love to have your GF injera recipe!! I love ethiopian, buteating it with a fork has been a big let down these past few yearssince my diagnosis...BTW, I have searched high and low for a restaurant that makes 100%teff injera in the bay area (and DC too). They just simply do notexist. As mentioned, wheat flour makes the dough way cheaper andeasier to handle...>> I have a gf injera recipe, but the end result is not a nice, stretchy > bread like you get in ethiopian restaurants. it's still good though!> > as well, it's a long, somewhat involved process, since it must be > fermented for several days.> > if you're interested in the recipe, let me know and I'll type it up! ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^me: Stiavettimail: steph@...eats: http://www.wasabimon.comEmancipate yourself from mental slavery;None but ourselves can free our mind.