In Ethiopia and Eritrea injera is traditionally baked from fermented white or brown teff flour and has a malty flavour. Teff is naturally gluten-free and is packed with nutrients. With 12g/100g of protein, teff contains multiple times the amount of proteins of any other grain flour. In addition to being a great source of protein, this super-food flour is rich on dietary fibers, complex carbs, essential amino acids, calcium, iron, magnesium and zinc.
You can make a rich, dark flavoured bread with it or you can blend it with a starch and some creamy millet flour for a lighter result in your gluten-free loaves.
- Naturally 100% Gluten Free
- Vegan and Dairy-Free
- High in Iron
- High protien content