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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Teff Flour
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What does teff flour taste like & when is it most often used?

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Its usually used in flat breads (injera) in Africa where it's from. I like the rich slight sour taste

http://en.wikipedia.org/wiki/Injera

have also mixed it with other gluten-free flours here to had color and taste. Millet and sorghum are tow of them.

What does teff flour taste like & when is it most often used?

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You can eat teff warm, in cereal form, like oatmeal. Whole grain. Buy it in the health food store or online.

What do they use it for? Ha! "They" use it to make their gluten-free crap look "whole grain". Most of the gluten-free stuff is

made from white rice, tapioca, corn, everything they use to make pigs fat. It has NO nutritional value,

at all! None. Zip. Why would you eat it? Myself, I have no problem eating anything but my family members,

no gluten, no soy, looks like I might have to add GMO's too. That pains me but so far she can have nut

butter and that's what I bake with, adding things such as teff, or chia or hemp or flax or sunflower seeds,

there are more. Millet I grow in my yard and if the birds don't eat it I get some. Teff I grow as well. I

have a large yard, I grow 50% of my own food. I am getting into this homestead thing but keep in mind I am

retired and get to play all I want.

Good luck with the teff! It's an ancient grain... from the middle east, if I recall.

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What does teff flour taste like & when is it most often used?

Did you see the article Ken posted on Teff biscuits?

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I've been wanting to study teff more, but just haven't had time. It is one of the "protein" grains/flours. I do use it in my multigrain flour blend that tastes more like the 7 grain flours I used back in the day. That blend makes really good bread and pie crust. I also tried a chocolate mint cookie recipe with teff flour awhile back that was very good. The recipe came from Bob's Red Mill.

A very time comsuming project I've been working on for years is nearing completion, so I'm hoping I'll have more time to play around in the kitchen this fall. Maybe I'll finally be able to try more things with teff.

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Thank you all for answering & providing links & such. I may get some & try it in recipes.

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Keep in mind there is dark teff and ivory teff. Ivory teff is nicer in some baked goods but not in injera, of course. :)

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Yes, love2, I did note there is dark & light & a red too I believe. I think the light might be more to my liking. However I must admit that the dark was touted as having a hazelnut type of flavor & I do love hazelnuts.

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