Bob's Red Mill Whole Grain Teff Flour, 24-Ounce Packages (Pack of 4)

I was anxious to try making my own ijera at home after living in Ethiopia for 15 months and have had fairly good success with this tef flour. It is the dark variety but I enjoy the great almost mocha flavor. I can tell it is fresh because it develops a good sour starter on its own without needing to add any additional sourdough starter or yeast.

I'll confess that Bob's Red Mill Teff Flour is the ONLY teff flour I have ever purchased -- but I've been pleased with it from the start, so why try anything else? The flour I have received from Amazon has always arrived in good, fresh condition.

Teff can be used to make tasty gluten-free breads, cookies, waffles, and more, and it is one of the most nutritious gluten-free flours available. For longest shelf life, slip unopened bags of the flour into zippered freezer bags and put them in the freezer or refrigerator until needed.

I buy this flour for our younger son who is on Glutet-free/Casein-free diet but all family enjoy teff pancakes.

Recipe cannot be easier:
- 3 large eggs,
- 2 tbs of fructose or honey (can be substituted with sugar),
- 4 cups of spring water,
- 2 + (1/4) cup of teff flour,
- 1/2 tsp of baking soda + 2 tsp of freshly squeezed lemon juice (you can add this mix at the end as a multi-purpose rising agent for any baking).
Usually I use two 10" frying pans at once to make flat pancakes as fast as possible.
:)

Great teff flour for making a teff pancake that I eat with everything from stews, to eggs, to cheese, to ethiopian style vegetables. I mix it with slightly more that half filtered water, and let ferment in a 1-1/2 quart covered glass casserole until real bubbly, with a touch of salt and a bit of oil. The trick is in the fermenting. I keep using the old batch as starter and it gets better and ferments faster after several time. (Once you get your starter, it will ferment faster.) I also find the pancake is lighter if you start in the center and spiral the dough as you pour it into a hot pan. If you need it a touch lighter add a pinch of backing soda. Its easy, has more protein and fiber than wheat flour.

Tsk. I didn't get this dough to successfully ferment for injera so I am substituting it for 1/6 of the flour in bread recipes. I keep my head down and tell myself that it is good for me. It doesn't taste bad at all but it makes for a tougher dough. This was a $1.41 cheaper last year.