Guest guest Posted August 12, 2002 Report Share Posted August 12, 2002 joannenonumber >Teff (sometimes written as t'ef) is the traditional grain used in >injera. I would make sure it s made from only teff before eating >injera at a restuarant. >Teff makes a delicious breakfast cereal. Use 1 part teff to 4 parts >water. I put a little salt in and add more when it is cooked if >needed. I add a little maple syrup and the end result is so good. >Teff makes great waffles. I agree! It's expensive for me where I live, but I use it as much as I can, it is so tastey. It is the thicken I use for my favourite gravy... I even fooled a meat-eater with it once. It's just water, fresh mushrooms, gf soy sauce, and teff for thickener. It is a delicious, low-fat, vegan, gluten-free gravy... and it's even an appetizing brown. Deborah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2002 Report Share Posted August 16, 2002 Deborah wrote: > I agree! It's expensive for me where I live, but I use it as > much as I can, it is so tastey. It is the thicken I use for my > favourite gravy... I even fooled a meat-eater with it once. Any idea of how much teff flour to use instead of corn starch? Teff is my most expensive grain/flour at $1.80 a pound. I am glad my mill will grind the tiny grains. One of my cookbooks suggests using teff instead of poppy seeds. I haven't tried it though I might sometime since lemon poppyseed muffins were on my list of favorites before I found out wheat made me sick. Joanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2002 Report Share Posted August 16, 2002 In a message dated 8/16/2002 6:13:27 PM Eastern Daylight Time, dpageau writes: > > I love poppy seed/lemon muffins too! I make mine with the usual > rice/potato/tapioca/guar gum flour combination, and then the > usual amounts of lemon and poppy seeds. Their great! :-) > > Deborah Deb - Do you have this recipe? It sound divoon! Or at least the breakdown of the flour combinations. Thanks! Lisa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2002 Report Share Posted August 16, 2002 joannenonumber >Any idea of how much teff flour to use instead of corn starch? I just use it equal amounts. >Teff is my most expensive grain/flour at $1.80 a pound. I am glad my >mill will grind the tiny grains. One of my cookbooks suggests using >teff instead of poppy seeds. I haven't tried it though I might >sometime since lemon poppyseed muffins were on my list of favorites >before I found out wheat made me sick. Why would you substitute the poppy seeds with teff? I think that would really lose the flavour of the muffins, unless the poppy seeds were also making you sick. I love poppy seed/lemon muffins too! I make mine with the usual rice/potato/tapioca/guar gum flour combination, and then the usual amounts of lemon and poppy seeds. Their great! :-) Deborah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2002 Report Share Posted August 17, 2002 Joanne I made lemon poppyseed muffins using the adapted recipe for Noah's Bread. Made them in the mini-loaf pans and even my non-gf pastor thought they were great. Are you using any hemp flour? BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2002 Report Share Posted August 17, 2002 , " Brenda-Lee Olson " <kolson99@u...> wrote: > Joanne > > I made lemon poppyseed muffins using the adapted recipe for Noah's Bread. Made them in the mini-loaf pans and even my non-gf pastor thought they were great. > > Are you using any hemp flour? I haven't seen hemp flour locally. I haven't had good success with Noah's bread. Joanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2002 Report Share Posted August 17, 2002 Our health food store order some in for us because it is really high in EFAs. The mini loaf pans really make a big difference with the Noah's. Lisa Lewis suggested (on another list) that we bread be covered with foil after 1/2 so that the tops don't cook too fast compared to the inside. It does make a difference. Which Noah's recipe were you using? BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2002 Report Share Posted August 18, 2002 Brenda-Lee wrote: > Which Noah's recipe were you using? I don't remember which one I tried, I do remember it had too much oil for me. I haven't had good luck with sparkling water in recipes. High altitude might be a factor since I am at 4500 feet. Joanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2002 Report Share Posted August 18, 2002 Mine uses about 1/3 of the oil that Kwan's original recipe did. It's still too much for some but it is possible to look for oil alternatives as well. Why don't you take a look at the two adaptations I posted for Amy? Maybe the altitude thing can be worked around. BL Quote Link to comment Share on other sites More sharing options...
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