Injera Recipe Teff Gluten Free Flour



Injera is one of the most popular dishes in East Africa, enjoyed in Ethiopia, Eritrea, and Somalia. Made from a fermented batter of teff flour, it’s a spongy flatbread that is used to scoop up sauces and stews. For many, it’s an essential part of the meal and it’s served at almost every gathering in these countries. Thanks to the gluten-free flour, there’s now a way for those with gluten sensitivities to enjoy this tasty bread. This recipe, which uses teff gluten-free flour, will have even the most apprehensive of eaters clamoring for more.

Making injera is an art form, and one that has been passed down through generations. The bread must have the perfect texture, taste, and consistency for it to be deemed truly authentic. But if you follow the steps outlined in this recipe, you’ll end up with a delicious, gluten-free version of this traditional East African dish. The key ingredient here is teff, a gluten-free flour made from the tiny grains of an ancient Ethiopian cereal grass. It has a surprisingly mild flavor and when combined with other ingredients, it creates a flavorful and nutritious flatbread. So let’s get started!


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Gluten Free Ethiopian Cuisine Wicked


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