Photo: CC/LollyKnit
I have an immensely difficult time finding gluten-free, vegan, sugar-free, yeast-free bread products, so the ingredient list for this recipe couldn't be more ideal for a celiac. The only ingredients: teff, salt, and water. Injera is the bread staple of Ethiopia and is eaten by most households everyday. Injera is traditionally made solely with teff grain, although some modern recipes call for yeast or all-purpose flour as well.  The high iron content of teff makes it a perfect choice for a bread substitute. This recipe is very easy however, injera requires advanced planning and will not work for a last minute meal, as  it can take up to three days for the teff to ferment before cooking is possible.

Traditional Ethiopian Teff Injera (Gluten-Free)

Servings: 20
Ingredients:

  • 3 cups ground teff
  • 4 cup distilled water
  • Himalayan salt to taste
  • Olive oil for the skillet
Note: This is a large batch, as I like to have left-overs. Also, the