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The Gluten-Free Grain That You Don’t Eat…But Should
Tuesday, December 23, 2014 6:02
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Here’s a gluten-free grain that you might not have heard about. It’s called teff and it’s a staple of Ethiopian cuisine.
Ethiopians use this grain to make a delicious, sourdough flatbread called injera. If you’ve ever tasted this bread, you’ll know how well it complements other dishes served up on the Ethiopian menu such as wot, a stew that takes many different forms.
Injera is used as an edible plate and foods are placed on top of the bread. Diners simply tear off a piece of bread and roll some food inside. Teff is also used to make alcoholic beverages such as tella and katikala.
Read More – http://www.doctorshealthpress.com/general-health-2/the-gluten-free-grain-that-you-dont-eatbut-should
