Eventually, I'll brave the boldness required to try a cast iron waffle maker!

I don't have the recipe handy but may be able to find/post it tomorrow.  

I use teff in pancakes and gravy.  It's delicious!

Quoted from Vicki

Eventually, I'll brave the boldness required to try a cast iron waffle maker!

I don't have the recipe handy but may be able to find/post it tomorrow.  

My waffle iron is non-stick and electric.  I think if I attempted any other kind, as I don't make them often, there would be plenty of cussin'!  

I'd love to have your recipe when you find a chance.  Tks!  

Does Teff have to be rinsed like Quinoa?  And if so...how?  It took me long enough to find a strainer for the Quinoa...and some still get through.

Debra

I saw a recipe in a book for Teff polenta.  I don't remember the details but I can look it up and post it later.

Wow...teff polenta.  I used to love eating the cornmeal polenta.  The recipe for teff polenta would be awesome Ligia.  

Debra

Quoted from Jared

I have not tried this recipe, but it looks pretty good.


http://www.nourishingmeals.com/2009/03/dark-teff-sandwich-bread.html

Jared, thanks for this - it looks great!  Will give it a go over the weekend and let you know how it turns out.

Andy  

I'm in!!   The Teff and chocolate sounds wonderful.  Let us know how those waffles turn out.   Take care.   CB

Quoted from Debra+

Wow...teff polenta.  I used to love eating the cornmeal polenta.  The recipe for teff polenta would be awesome Ligia.  

Debra

I make millet grits.  I don't see why you couldn't make millet polenta.

Quoted from Munchkin76

I tried making injera bread - spent a week creating the starter but when I tried to make the bread it fell apart every time??  ...  CS have you got any words of wisdom?

I think my standards are lower than yours.

I do not worry about it if it falls apart as long as I can get a piece about 2 inches by 2 inches to grab food with.

It is never as firm as as a regular pancake and it is more moist.

I think some restaurants throw in a bunch of wheat flour to make it easier to work with. That defeats the purpose of my having it.

Kent

Quoted from C_sharp

I do not worry about it if it falls apart as long as I can get a piece about 2 inches by 2 inches to grab food with.

That becomes the purpose of bread, doesn't it?

Teff Polenta.
It's from Complete Gluten-Free Diet & Nutrition Guide, which in turn this recipe is from Going WIld in the Kitchen by Leslie Cerier.

I'll paraphase the recipe

For 2/3 cup teff grain, use 2 cups boiling water.

As flavoring, 2 Tb olive oil, 8 cloves of garlic, sliced, 1 cup chopped onion, 1 cup bell pepper, 1/2 tsp salt, 2 cups chopped tomatoes 1 cup fresh basil

1. Saute the onion and garlic, then add the bell pepper.
2. Stir in the teff flour and add the boiling water and salt.  Stir for 2 minutes. Stir in the tomatoes and basil.  Reduce heat to low, cover and simmer stirring occasionally for 10 to 15 minutes until the water is absorbed.
Enjoy!

CB, I'm going to try the bread recipe posted by Jared rather than the waffles.  I will post how the bread goes though.  Anyone trying the waffles though, please let everyone know how they turn out.    I bet they're tasty.

CS, thanks for the advice - I think the teff flour I have could be rather course which is what's causing the breakdown.  I don't mind if the injera flop a little, but these literally completely fell apart!  Inedibly, so.  It's the second time I've tried to make them so I'm really disappointed  

Hiya Ribbit, thanks for chiming in - your millet grits would be a great recipe addition (hint, hint, nudge, nudge) - have you put it on the recipe base?

Ligia, thanks for the teff polenta recipe!  Does it call for whole teff or flour?  Thanks!

I'm so glad to finally have something to 'do' with the flour!

Andy  

Munchkin,  I think it's the flour.

I've not tried it yet.  I just happened to come across it in this book from the library.

C_sharp,

I think in Ethiopia the local environment lends itself to the proper culture needed to make a proper injera.  I think they let it culture for 3 days.  

Here's a recipe for teff bread (no wheat)

http://yhst-96140394132380.stores.yahoo.net/nutrition.html

Will have to email to check but I think they sell an injera kit and can include instructions on how to make injera without wheat, also.

Waffles - if it doesn't turn out well for you - either add a bit more flour or a bit more water/juice

Ingredients:
2 cups teff flour (or desired flour or flour mix - such as rice, amaranth, etc).
1  tablespoon corn-free baking powder, see recipe below
1/2 teaspoon salt
1-1/4  cups water* or white grape juice
2  eggs, separated
3-5 tablespoons ghee or mild tasting oil

*can sweeten with your desired sweetener

Directions:
If ghee or juice have been stored in the refrigerator, heat the two together gently untl the ghee melts.   Set aside to cool.

Separate eggs allowing the whites to go into a large bowl.  Set aside the egg whites.  

Combine egg yolks, ghee or oil and water or juice.
Mix dry ingredients together and slowly add to the liquid mixture. Stir well.  

By hand or with a handheld mixer on low, beat the egg whites until they form stiff peaks.  Gently fold stiffly beaten egg whites into your batter.

Follow directions for your waffle iron.  Makes approximately four 7 inch round belgian waffles.  


Corn Free Baking Powder  (thanks to Melissa for this recipe!)

Ingredients:
1/3 cup baking soda
2/3 cup creme of tartar
2/3 cup arrowroot starch

Directions:
Thoroughly blend all ingredients together, and store in airtight container.
Recipe makes 1 and 2/3-cup of corn free baking powder.
Use in recipes to replace standard baking powder.

Quoted from Munchkin76

Hiya Ribbit, thanks for chiming in - your millet grits would be a great recipe addition (hint, hint, nudge, nudge) - have you put it on the recipe base?

Uh, um, hmm.  I have a hard time writing down recipes.  I just kind of do it.

1 cup half-ground millet (easily done in a coffee/spice grinder), or millet flour
2 cups water
salt to taste (be liberal)

Simmer and stir occasionally till thick.  Add ghee to the top and scrambled eggs on the side.  If you refrigerated it, it becomes like polenta, and you can slice it or do whatever you want with it.  It's really good with melted cheese on top.

Interesting to hear all these enthusiastic discussions of teff. Coincidentally I just tried baking with teff this past week. I made a non-gluten sourdough bread using teff, quinoa, amaranth, millet and arrowroot starch; and another batch of non-gluten sourdough scones with teff and other non-gluten flour. The taste of teff is very very strong... to me it actually tastes pretty awful   I wonder if that's because of the brown rice sourdough starter that didn't turn out to taste so good, or if it was the teff itself. But thanks for all the recipes here. I will give teff another try as it is a beneficial food for me.

Ribbit, thanks for the recipe - I'm a bit like you and go by 'feel' when cooking, which is why I too find it hard to write recipes accurately unless someone makes me do either while I'm cooking or straight after.  Anyway, I'll give your grits a try - I love millet and it's a diamond on my Swami!!

Oh, I also tried baking the teff bread in the link and I really like it.  It didn't rise as much as I was hoping - mostly I think I'll need to double the recipe in the future.  Anyway, the end product was still good and delicious.  I had to slice the loaf horizontally, but it was definitely good enough to use for sandwiches to take to work for lunch  .

Ballet, is it dark teff your using or light?  I only ask because I've been using the dark variety and, whilst I personally like it, it has a very strong grassy/earthy taste to it.  I've never tried the light/white version, but I believe it has a much more mild flavour.

Andy  

Andy,
The type I used was the dark type. Much too strong for my taste, I must say.

Awesome and timely thread for me!

I tested badly for all grains excepf millet, teff, and quinoa, with NMT.  It's been a challenge to give up rice, but discoveries like this make it fun.  Quinoa was negative at first, but after the treatment pathway it was fine again, so I rotate that one now.  I seem to recall amaranth was the same.

I put millet in the rice maker on delay the night before, then it gets soaked and cooked by morning....yummy.  I'll try that with teff.

Now to try making crackers, I miss my Edward & Son's Brown Rice Snaps.

Teff is a great addition to the flax focaccia recipe as well, sub in about 1/4 cup to improve the texture.  The flavors meld well.

http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm

While traveling-I found the easy way to get injera.

Buy it already made.  Dekalb farmer market were selling it in large circles that I can never make.

12 Ounces for $3.99 and it was teff without out other grains.  It nromally costs me close to 5 dollars a pound to buy teff and it takes me several days to make assuming I have a starter.

I have made the offer before, and I will make it again now:

If anybody wants any of these "strange" grains for a really good price, I'd be happy to pick some up for you at the above-mentioned DeKalb Farmers Market (in Atlanta) and mail them to you.

Oh teff, sweet sweet teff