Guest guest Posted September 16, 2008 Report Share Posted September 16, 2008 Well, in my search of Ethiopian recipes last week I saw mentions of how the teff crop these days is producing far less than the demand. Apparently, Ethiopia is even suspending exports because the country doesn't have enough for itself. So I wasn't surprised when I went to my market to find OUT OF STOCK signs on both of the teff bins. A bit sad, though, as I had gotten very interested in trying to make injera. In true RR fashion, I began to look for options. HOw could I solve this little " problem " ? Once I get an idea like making injera into my head, I really want to go through with it. I had seen recipes using other grains but ignored those. Now I'll go back to them. I'll stick to gluten-free for this experiment, so I'm looking at millet and buckwheat mainly. I want to end up with an injera-like spopngy crepe. I'll report back on how things go! Looking forward to experimenting <smile>. Anyone want to join me? Cinzia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2008 Report Share Posted September 16, 2008 I had not heard this. That must be rough for the Ethiopian restaurants. I admire your conquering spirit! It just so happens I have some millet flour. I am gluten free also. It had not occurred to me to try millet flour in place of teff, but I'm game! --- On Tue, 9/16/08, cinziatre <cmarchesani wrote: cinziatre <cmarchesani Ethiopian food - teff - other options Tuesday, September 16, 2008, 1:01 PM Well, in my search of Ethiopian recipes last week I saw mentions of how the teff crop these days is producing far less than the demand. Apparently, Ethiopia is even suspending exports because the country doesn't have enough for itself. So I wasn't surprised when I went to my market to find OUT OF STOCK signs on both of the teff bins. A bit sad, though, as I had gotten very interested in trying to make injera. In true RR fashion, I began to look for options. HOw could I solve this little " problem " ? Once I get an idea like making injera into my head, I really want to go through with it. I had seen recipes using other grains but ignored those. Now I'll go back to them. I'll stick to gluten-free for this experiment, so I'm looking at millet and buckwheat mainly. I want to end up with an injera-like spopngy crepe. I'll report back on how things go! Looking forward to experimenting <smile>. Anyone want to join me? Cinzia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2008 Report Share Posted September 17, 2008 Fun! I have to get some millet & buckwheat flours so I can play. I'm going to review the various recipes I found and see what might work. I saw several on gluten-free web sites. I can eat wheat without a problem but I want some gluten-free recipes in my repertoire. And I do enjoy millet & buckwheat. I'd really like to make a starter with the wild yeast in the air around here (I don't have any yeast issues), though I'm not sure how these flours behave. It'll be like science class, LOL! Cinzia (putting on her goggles and readying the Bunsen burner...) , Amy Brohl <burnsam1 wrote: > > I had not heard this. That must be rough for the Ethiopian restaurants. I admire your conquering spirit! It just so happens I have some millet flour. I am gluten free also. It had not occurred to me to try millet flour in place of teff, but I'm game! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2008 Report Share Posted September 18, 2008 I haven't had a chance to experiment yet, I'm looking forward to hearing about everyone's results! This is fun having a group to report back to. Instead of the, oh no, she's experimenting again looks I get around here! Lol --- On Wed, 9/17/08, cinziatre <cmarchesani wrote: cinziatre <cmarchesani Re: Ethiopian food - teff - other options Wednesday, September 17, 2008, 12:16 AM Fun! I have to get some millet & buckwheat flours so I can play. I'm going to review the various recipes I found and see what might work. I saw several on gluten-free web sites. I can eat wheat without a problem but I want some gluten-free recipes in my repertoire. And I do enjoy millet & buckwheat. I'd really like to make a starter with the wild yeast in the air around here (I don't have any yeast issues), though I'm not sure how these flours behave. It'll be like science class, LOL! Cinzia (putting on her goggles and readying the Bunsen burner...) , Amy Brohl <burnsam1@.. .> wrote: > > I had not heard this. That must be rough for the Ethiopian restaurants. I admire your conquering spirit! It just so happens I have some millet flour. I am gluten free also. It had not occurred to me to try millet flour in place of teff, but I'm game! > Quote Link to comment Share on other sites More sharing options...
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