We just checked our Whole Grains Council Calendar, and it looks like both Teff and Millet are the Grains of the Month for November. We’re big fans of both these tiny gluten-free grains, so this week we decided to focus on the amazing Teff Grain.
Teff is the smallest grain that we mill into flour here at Bob’s Red Mill. The tiny size of this grain means that you get an amazing amount of nutrients from the bran and germ whether you eat the seeds whole, or after we have stone ground it into flour for you.
Now, when most people think of Teff, they automatically think of Injera, the delicious flat bread that is served with Ethiopian food. The simple recipe for Injera makes it an easy starting point for using teff, and will get you accustomed to its rich flavor. But there are so many more ways to enjoy this versatile grain!
When you’re ready for an adventurous treat, we’d like to recommend this fabulous recipe for Teff Gingerbread that was created by our own Lori Sobelson. We know you’ll enjoy eating it as much as you enjoy the way this recipe fills your home with the comforting smells of gingerbread spices as it bakes. It is also a great treat to share with all your holiday guests since it is gluten free, dairy free, and a snap to make vegan.
Using a combination of flours in this recipe makes the gingerbread light and almost the texture of a cake. Be sure to allow the noted time for baking as it will take time to cook through the batter. Yields: 9 servings
¼ cup teff flour
¾ cup brown rice flour
½ cup sorghum flour
¼ cup arrowroot
¼ cup potato starch
1 tsp xantham gum
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
½ tsp allspice
½ tsp sea salt
½ tsp ground cloves
4 tbsp oil (vegetable or canola)
1 cup rice milk
½ cup molasses
1 egg (or 1 tbsp flaxseed meal + 3 tbsp warm water)
Preheat oven to 350 degrees. Grease 8×8 baking pan.
Sift all dry ingredients together and set aside.
Blend wet ingredients thoroughly using a mixer. Add 1/3 of the flour mixture to wet ingredients blending well before adding second amount. When all ingredients are well blended pour batter into greased pan. Use a wet spatula to smooth batter out.
Bake 30 to 35 minutes or until gingerbread bounces back when touched.
A recipe by Lori Sobelson