Usuario:Gaia’s Protocol Review 3
Teff has is high in calcium and Gaia’s Protocol it also contains phosphorus, iron, copper, aluminum, barium and thiamine (vitamin B1). Teff is high in protein and fiber, especially compared to the "white" gluten free flours - white rice, corn starch, and tapioca starch. You can replace some of the flour in your gluten free baked goods with teff to add both flavor and nutrients. Teff has a slightly sweet, nutty flavor. You might want to start by adding teff to your muffin or bread recipes. If you like the taste, increase the amount of teff.
You might also like to try teff pancakes. You will find lots of recipes available. Make sure you choose a gluten free recipe because you will find some that call for wheat flour. Many of the posted recipes are vegan, but you will find also find recipes that include eggs and milk if you prefer. You may also want to try teff porridge. It is made with teff seeds rather than flour. Some people toast the seeds briefly before adding water to enhance the nutty flavor. Most recipes call for four parts water to one part teff along with some kind of sweetener and a tiny bit of salt. Simmer about 20 minutes or until the water is all absorbed. If the porridge gets too thick, add a bit more water or milk.
Traditionally teff is used to make injera, Ethiopian flat bread. Teff flour, water and a sourdough-like starter or yeast are allowed to ferment at room temperature, then mixed with a little salt and cooked with a small amount of oil. The injera flat bread is used both as a plate and an eating utensil for traditional stews. If you try injera in a restaurant, make sure that no gluten flours have been used in the starter or to modify the texture of the bread.
