Guest guest Posted September 9, 2008 Report Share Posted September 9, 2008 Hi all: On the subject of the Ethiopian flatbread, injeera, I have recently found in Winnipeg a brown variety which I assume is made with whole-grain teff flour. But now, since you raise questions about it, I think I will ask what it's made of. I have seen teff flour for sale in some health food stores but I don't know if it's white or brown as it was in opaque packaging. We could make the toppings and put them on whole wheat toast or pancakes, I guess. I used to make Swedish pancakes which were made from a thin batter with 2 or 3 eggs beaten into it. If whole-grain flour was used, it would be " kosher " for our diet. Except leave out the eggs if you're trying to be vegan – but I don't know if the thin pancakes would hold together without the eggs. Anna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2008 Report Share Posted September 10, 2008 I've been curious about injeera for a while now, so you're all inspiring me to try making it. I can get whole-grain (I'm pretty sure), finely ground teff from a local market. I'll try it and will report back (maybe this coming weekend if I can get to the market). Thanks for the inspiration! Cinzia , Anna Olson <annols wrote: > > Hi all: On the subject of the Ethiopian flatbread, injeera, I have > recently found in Winnipeg a brown variety which I assume is made > with whole-grain teff flour. But now, since you raise questions about > it, I think I will ask what it's made of. I have seen teff flour for > sale in some health food stores but I don't know if it's white or > brown as it was in opaque packaging. > > We could make the toppings and put them on whole wheat toast or > pancakes, I guess. I used to make Swedish pancakes which were made > from a thin batter with 2 or 3 eggs beaten into it. If whole-grain > flour was used, it would be " kosher " for our diet. Except leave out > the eggs if you're trying to be vegan – but I don't know if the thin > pancakes would hold together without the eggs. > > Anna > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2008 Report Share Posted September 10, 2008 I meant that the injeera had white wheat floor added to it in restaurants. I was under the assumption that teff was a whole grain and it was just a matter of how fine the grain was ground. I could be wrong, I am not sure at all. This is turning out to be a very interesting grain! I would love to hear your experiences making injeera! Is the teff available in your area a local product or a brand that could be ordered online? Thanks for trying out the injeera! Still looking for my fava bean recipe. I moved recently and I know its in one of these boxes! Amy --- On Tue, 9/9/08, cinziatre <cmarchesani wrote: cinziatre <cmarchesani Re: injeera bread Tuesday, September 9, 2008, 11:37 PM I've been curious about injeera for a while now, so you're all inspiring me to try making it. I can get whole-grain (I'm pretty sure), finely ground teff from a local market. I'll try it and will report back (maybe this coming weekend if I can get to the market). Thanks for the inspiration! Cinzia , Anna Olson <annols wrote: > > Hi all: On the subject of the Ethiopian flatbread, injeera, I have > recently found in Winnipeg a brown variety which I assume is made > with whole-grain teff flour. But now, since you raise questions about > it, I think I will ask what it's made of. I have seen teff flour for > sale in some health food stores but I don't know if it's white or > brown as it was in opaque packaging. > > We could make the toppings and put them on whole wheat toast or > pancakes, I guess. I used to make Swedish pancakes which were made > from a thin batter with 2 or 3 eggs beaten into it. If whole-grain > flour was used, it would be " kosher " for our diet. Except leave out > the eggs if you're trying to be vegan – but I don't know if the thin > pancakes would hold together without the eggs. > > Anna > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2008 Report Share Posted September 10, 2008 Thanks for the clarification. From what I can tell, it looks like you're right - teff is not refined; see the info below. From Wikipedia: " Consumers greatly prefer white teff to darker colored varieties. " And from another web site: " Because the grains of teff are so small, the bulk of the grain consists of the bran and germ....The color of the Teff grains can be ivory, light tan to deep brown or dark reddish brown purple, depending on the variety. " I can ask my store where they get the teff from; far as I know, no one locally (Northern California) grows it. I can't wait to play with it! Cinzia , Amy Brohl <burnsam1 wrote: > > I meant that the injeera had white wheat floor added to it in restaurants. I was under the assumption that teff was a whole grain and it was just a matter of how fine the grain was ground. I could be wrong, I am not sure at all. This is turning out to be a very interesting grain! > > I would love to hear your experiences making injeera! Is the teff available in your area a local product or a brand that could be ordered online? > > Thanks for trying out the injeera! > > Still looking for my fava bean recipe. I moved recently and I know its in one of these boxes! > > Amy > --- On Tue, 9/9/08, cinziatre <cmarchesani wrote: > cinziatre <cmarchesani > Re: injeera bread > > Tuesday, September 9, 2008, 11:37 PM > > > > > I've been curious about injeera for a while now, so you're all > > inspiring me to try making it. I can get whole-grain (I'm pretty > > sure), finely ground teff from a local market. I'll try it and will > > report back (maybe this coming weekend if I can get to the market). > > > > Thanks for the inspiration! Cinzia > > > > , Anna Olson <annols@> wrote: > > > > > > Hi all: On the subject of the Ethiopian flatbread, injeera, I have > > > recently found in Winnipeg a brown variety which I assume is made > > > with whole-grain teff flour. But now, since you raise questions about > > > it, I think I will ask what it's made of. I have seen teff flour for > > > sale in some health food stores but I don't know if it's white or > > > brown as it was in opaque packaging. > > > > > > We could make the toppings and put them on whole wheat toast or > > > pancakes, I guess. I used to make Swedish pancakes which were made > > > from a thin batter with 2 or 3 eggs beaten into it. If whole- grain > > > flour was used, it would be " kosher " for our diet. Except leave out > > > the eggs if you're trying to be vegan – but I don't know if the thin > > > pancakes would hold together without the eggs. > > > > > > Anna > > > > > > Quote Link to comment Share on other sites More sharing options...
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