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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

    [poi]

    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] mg [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Sugar Alcohol 0 g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    Teff Flour, Made Without Wheat Ingredients

    Teff Flour, Made Without Wheat Ingredients

    000241

    1/4 cup teff flour
    3/4 cup all-purpose flour
    1 cup water
    pinch salt
    peanut or vegetable oil

    put the teff flour in the bottom of a mixing bowl and sift in the all-purpose flour. slowly add water while stirring to avoid lumps. add salt. heat a nonstick pan or lightly oiled cast-iron skillet. coat the pan with a thin layer of batter. injera should be thicker than a crepe, but not as thick as a traditional pancake. cook until holes appear on the surface on the bread. once the surface is dry, remove the bread from the pan and let cool.

    a type of flour milled from teff grain. in ethiopia, teff flour is a staple food product where it is most often used for a thin, very sour flat bread called injera.

    Ingredients:

    whole grain teff

    Directions:

    1/4 cup teff flour
    3/4 cup all-purpose flour
    1 cup water
    pinch salt
    peanut or vegetable oil

    put the teff flour in the bottom of a mixing bowl and sift in the all-purpose flour. slowly add water while stirring to avoid lumps. add salt. heat a nonstick pan or lightly oiled cast-iron skillet. coat the pan with a thin layer of batter. injera should be thicker than a crepe, but not as thick as a traditional pancake. cook until holes appear on the surface on the bread. once the surface is dry, remove the bread from the pan and let cool.

    Allergens:

     

    Usage Tips:

     

    Storage:

    store in a cool, dry place. it can be stored for a relative long period of time (beyond one year) before it loses its viability. cooked teff can be kept in the refrigerator, but should be used within a few days.

    Point of Interest:

    teff, which means "lost" in amharic, is another type of ancient grains of the world. it is grown primarily as a cereal crop in ethiopia where it is ground into flour, fermented for three days then made into "injera" - sourdough type flat bread. it is also eaten as a porridge and used as an ingredient of home-brewed alcoholic drinks. there are three varieties of teff - white, brown and red. the grain we carry in bulk is the brown variety. teff is minute in size, measuring from 0.6 - 1mm in diameter and taking 150 grains to weigh as much as one grain of wheat. because the grains of teff are so small, the bulk of the grain consists of the bran and germ. teff also has a mild, nutty taste and a slight molasses like sweetness.

    Extra Information:

    a type of flour milled from teff grain. in ethiopia, teff flour is a staple food product where it is most often used for a thin, very sour flat bread called injera.

    Nutrition Facts
    Valeur nutritive

    Serving Size 1/4 cup (30g)
    Portion 1/4 cup (30g)

    % Daily Value
    % valeur quotidienne
    Calories / Calories 100
    Fat / Lipides 1 g 2 %
    Saturated / satures 0 g
    + Trans / trans 0 g
    0 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 5 mg 0 %
    Carbohydrate / Glucides 22 g 7 %
    Fibre / Fibres 4 g 16 %
    Sugars/ Sucres 0 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 4 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 5 %
    Iron / Fer 15 %

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