Wednesday, January 04, 2006

T'ef is safe for celiacs!

Another reason to fall in love with Ethiopia. The traditional bread eaten with every meal (and used as a utensil) is made with teff, a teeny tiny grain. I've been learning to create a couple of Ethiopian dishes, and have found most of them to be gluten-free! Maybe I won't be on such a drastic diet during my trip after all. If you'd like to make the spongy stuff, check this out: Science of Bread: Injera


  • At 1/07/2006 01:09:00 AM, Anonymous Malcolm Cogswell said…

    I'm editor of the Cogswell Courier (Cogswell Family Association Newsletter). I'm interested in your grandmother. Can you tell me more about her? Do you know who her parents were? Reply to

  • At 1/10/2006 06:58:00 PM, Anonymous chasmyn said…

    Oh, I LOVE Ethopian food! Injera is so yummy!!!


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