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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

    Per [servingsize]

    Calories [cal]% Daily Value*
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans [tranFat] g
    [totalFatP] %
    Carbohydrate [carbs] g
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g [sugar_percent] %
    Sugars [sugar] g [sugar_percent] %
    Sugar Alcohol 0 g
    Protein [protein] g
    Cholesterol [chol] mg
    Sodium [sodium] mg [sodiumP] %
    Potassium [potassium] mg[potassium_percent] %
    Calcium [calcium_mg] mg[calciumP] %
    Iron [iron_amt] mg[ironP] %
    *5% or less is a little, 15% or more is a lot

    Teff Flour Made Without Wheat Ingredients

    Teff Flour Made Without Wheat Ingredients

    000241

    ethiopian injera 1/4 cup (30 g) teff flour 3/4 cup (95 g) all-purpose flour 1 cup (250 ml) 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.

    Ingredients:

    whole grain teff.

    Directions:

    ethiopian injera 1/4 cup (30 g) teff flour 3/4 cup (95 g) all-purpose flour 1 cup (250 ml) 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.

    Nutrition Facts
    Valeur nutritive

    Serving Size 100 g
    Portion 100 g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 364
    Fat / Lipides 2.8 g 4 %
    Saturated / satures 0.7 g
    + Trans / trans 0 g
    3 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 6 mg 0 %
    Carbohydrate / Glucides 73 g 24 %
    Fibre / Fibres 7 g 25 %
    Sugars/ Sucres 2 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 11.8 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 13 %
    Iron / Fer 27 %

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