22187 Traditional Ethiopian Teff Injera (Gluten-Free) - Celiac.com
No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Traditional Ethiopian Teff Injera (Gluten-Free)


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
Ads by Google:

or to an organic acid.'); return false">fermentation process takes a while, so it's nice to have some injera for later. For a smaller batch, cut the ingredients in half.
  1. Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour. The fermentation process will take approximately 1-3 days. The fermenting mixture should be the consistency of a very thin pancake batter.
  2. Stir in the salt, a little at a time, until you can barely detect its taste.
  3. Lightly oil  a skillet 8 inches minimum but you can also use a larger one. Heat over medium heat.
  4. Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes.
  5. Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don't flip it over as it is only supposed to be cooked on one side.
  6. Remove and let cool. Place plastic wrap or foil between successive pieces so they don't stick together.
  7. To serve, lay one injera on a plate and ladle your chosen dishes on top. Serve additional injera on the side. Guests can be encouraged to eat their meal without utensils, instead using the injera to scoop up their food.
Important: Please use caution when eating with your hands. To avoid contamination make sure your hands are very clean with gluten-free soap before eating.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







7 Responses:

 
Maddy
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
05 Jul 2010 12:24:59 PM PDT
Himalayan Salt? According to a lot of current recipes I would have to keep: sea salt, kosher salt, fleur de sel, pink salt, black salt, etc etc etc.
Aren't we getting a little too specific here? And, maybe I'm ignorant but, would most Ethiopians have access to Himalayan salt as a regular staple in their kitchens? Or did some restaurant guru decide this was the salt of the week?
I would like to try the recipe, but don't think I'll buy a special salt for it, especially since the recipe say's to add salt to taste - which means you could use any salt.

 
Destiny
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
06 Jul 2010 10:12:12 AM PDT
Hi Maddy,

I suggest Himalayan salt in my recipes because of the minerals that are derived from that particular salt. However, as with as with any recipe I post, you can use any salt you prefer.

Take care,

Destiny

 
June
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
04 Sep 2010 8:33:50 AM PDT
How do you find ground teff? or how do you grind it? I can only find teff grains un-ground.

 
Mary
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Dec 2011 7:48:56 PM PDT
Please be careful buying injera from Ethiopian stores. They mix barely with it. Unless you make it yourself, do not trust the store bought injera. It is not gluten-free.

 
Dave
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
04 Mar 2012 5:25:03 PM PDT
How is fermented bread "yeast free"? Or is the important thing avoiding packaged yeast? Forgive me if this is an ignorant question!

 
Teffmehl
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Jan 2013 11:03:40 AM PDT
mhhhh very good

 
chuck glenn
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
23 Aug 2013 1:06:31 PM PDT
Injera relies on airborn yeast (which is how it ferments). So this is definitely not yeast-free. If you are a real stickler about that, try adding something like apple cider vinegar or lemon juice to sour it, and use baking soda to leaven it.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

So as many of you might know at only 6 weeks Gluten Free we were shocked to see how many Neurological Issues were resolved for our daughter. It was shocking and amazing. We quickly began to realize that the difficulty swallowing, the Vertigo, the sensory issues were ALL Gluten related. Now in the last 2 weeks it all slipped away and she is almost entirely back to the way she was before we went Gluten Free. We have a pretty good idea why and are taking the steps to remedy it. BUT...it struck me that (for HER sake and the sake of her long term medical records) I need to get the Gluten Ataxia recognized. I realize now how fragile her health is and how hard she will have to fight to STAY healthy. And worse - potentially EVERY cross contamination will take her out for weeks and make her employment opportunities shaky and vulnerable. My Dr. agrees and is sending us to the McMaster Neurological Department (they are cutting edge, up on all that is new etc) to see if they are willing to work with us. She just put the referral in so I have no idea what will come from it. It my result in nothing? Or she may get a Gluten Ataxia diagnosis? I'm not sure but it is worth fighting for.

In my research, diabetes (type 2) is genetic. You either have the genes to develop diabetes or you do not. Additional weight is most likely due to insulin resistance. I happen to be a thin diabetic. I have never been heavy. I was brought up to consume the Standard American diet (SAD) full of process and sugary foods. The problem most celiacs have is that they just simply convert the SAD diet into a gluten free diet. I disagree. We need to consume foods that naturally contain nutrients that are good for us. Fortified foods were only developed during the last century. In the 20's they added iodine to salt to prevent thyroid disease (goiters). In the 30's they added Vitamin D to prevent rickets (fortified milk was better than that nasty cod liver oil). In the 40's they started fortifying flour. Why? They found that kids entering into the military during WWII were malnourished. Yes. They were malnourished. Remember, the Great Depression preceded the war. Read more: https://www.ncbi.nlm.nih.gov/books/NBK208880/ I consume very few grains because I do have diabetes. I eat fresh veggies (full of fiber), meats, fruit, eggs, and dairy along with plenty of fat (which does not raise blood sugar). I do occasionally fall of the wagon, but never the gluten-free wagon! Granted this diet is not for everyone. We must choose what works best for our individual health issues. But chances are we do not need to consume processed junk food in a daily basis. It is not healthy for a celiac. It is not healthy for anyone! So, everything in moderation and enjoy a varied diet.

I felt great a few weeks after going gluten-free. finally started loosing weight as well. the last few weeks I have not felt good. ok in the morning, then slowly start getting brain fog. shakes. pains. is low blood sugar a side affect of going gluten free????

I had a bone scan it didn't show any fractures, basically I left physical therapy in pain, it then went away. But my knee pain and tingling didn't go away so I tried PT again and I left it pain. Then I realized I had celiac and now all my pain is gone other then the back pain.. I'm basically worried I healed from the celiac and PT caused a whole new problem that never had to happen.

I am trying to find out if going gluten-free can cause low blood sugar. I felt so much better when going gluten-free, but now I feel weak, shaky, tired