Brown teff flour recipes??

[Guest guest]

----- Original Message -----

From: " Magda Velecky "

>

> I just picked some up at a farmer's market because " it looked neat " .

> Someone somewhere mentioned it was really good and filling due to

> its high protein content. However, I have no recipes for it. Can I

> use it instead of spelt??

>

Teff is a gluten free grain, while spelt is not. That means that teff will

not have the cohesiveness of a gluten grain. It will probably be crumbly

and not hold together unless you mix it with other things. Using it *with*

spelt or as part of a gf mix (potato starch, tapioca starch, and guar or

xanthan gum) might work. I found it to be a tad stronger than most other

grains and so that alone would would encourage blending with something

milder.

HTH!

--s

[Guest guest]

I just picked some up at a farmer's market because " it looked neat " .

Someone somewhere mentioned it was really good and filling due to

its high protein content. However, I have no recipes for it. Can I

use it instead of spelt??

BTW, I have made the blueberry muffin recipe from NT, using 1/3

spelt, 1/3 kamut and 1/3 whole wheat, soaked in buttermilk for 24

hours. Yummy....

TIA,

Magda

[Guest guest]

>

> I just picked some up at a farmer's market because " it looked

neat " .

> Someone somewhere mentioned it was really good and filling due to

> its high protein content. However, I have no recipes for it. Can I

> use it instead of spelt??

>

> BTW, I have made the blueberry muffin recipe from NT, using 1/3

> spelt, 1/3 kamut and 1/3 whole wheat, soaked in buttermilk for 24

> hours. Yummy....

>

> TIA,

> Magda

Teff is the traditional grain (a millet relative) used for injera

the flat bread of the horn of Africa - it is a sourdough batter

bread cooked on a griddle on only one side but with a lid over it.

The basic recipe is teff flour, salt and water (and a little of the

liquid from the previous batch or a tsp of yeast) let rise for a day

or so and then pour off the liquid on top, stir what should be the

consistancy of cream and let rise again (20-40 min). pour 1/4 to 1/3

cup in a circular motion on to the hot, greased skillet/griddle,

cover and bake until the bubbles pop on the top. Remove from the

pan and put on a towel. Repeat. Don't pile the breads on top of

each other cause they will stick. Use to line a tray or plate and

top with spicy stew. Check Ethiopean recipes.

Connie H