New member / question about injera

[Guest guest]

Hi everyone,

My name is . I'm the mother of 3 boys, 4 and under. I've been

lurking for a while and thought I'd finally introduce myself. We've been

eating the NT way for about a year and a half. Well, to be honest, it's

been more of a journey *toward* NT eating. I think we're almost there!

The major things I need to do are eliminate whole wheat pasta and

increase our intake of greens.

All of my boys (4yo and almost 2yo twins) have started off with huge

allergy problems and GERD (silent reflux, which makes a baby /not/ so

silent). In fact, I was so desperate that I emailed Sally a couple of

times, and she responded with very helpful ideas. My 4yo still cannot

tolerate the casein in cow's milk. This means he can have butter and

whey, and I've finally found a source of raw goat's milk to make his

kefir. The twins can handle almost any food now. Our fridge is a mini

dairy; I've had to resort to using sticky notes to label cow kefir, goat

kefir, cow kefir grains, goat kefir grains, cow buttermilk, etc. :-)

Anyhow, the whole thing has been a great learning experience for me in

the kitchen, and lots of fun, really. I'm becoming quite the

fermentation geek.

Speaking of which, there is something that has me stumped. I went to an

Ethiopian restaurant while pregnant with our twins a couple of years ago

and tasted injera for the first time. I couldn't get enough of the

stuff! So I've experimented with it on my own, but I can't get it right

somehow. As in, it seems to ferment well (I do not and will not use

yeast), but when I try to cook it, it either sticks to the pan

(regardless of what oil or butter I use, or stainless steel or cast

iron) or it never cooks all the way through, so I've got burnt outsides

and nothing but glue on the inside. And it's not light and spongy like

it should be. I'm grinding my own teff. I just don't know what else to

try. Anyone got the magic cure?

I'm so excited to have found this list! Makes me feel like I'm not the

only one staying up late to make beet kvass and check on the simmering

stock.

Blessings,

www.newgrovetech.com/foodblog/