teff

Teff is a tiny, nutrient-dense grain native to Ethiopia. Its calcium content is higher than that of any other grain, and it’s an excellent source of vitamin C. It has a low glycemic index and is gluten-free, though these pancakes are not. I grind the tiny grains into flour in my spice mill, but you can also find teff flour in whole-foods stores.

Teff and Oatmeal Pancakes

(200 grams) ground teff or teff flour

(140 grams) whole-wheat flour

baking powder

baking soda

salt

eggs

agave nectar

buttermilk

canola oil

vanilla extract

(270 grams) cooked oatmeal (rolled oats, not steel-cut; 1/2 cup uncooked)

Butter

blueberries, preferably organic

all-purpose flour

Sift together the flours, baking powder, baking soda and salt

In a medium bowl, whisk the eggs. Whisk in the agave syrup and molasses (if using), buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Do not overwork the batter. Stir in the cooked oatmeal

Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle

Toss the berries with 1 teaspoon flour in a bowl. Place 6 to 7 berries on each pancake (more if using small wild blueberries), gently pressing them down into the batter. When bubbles break through the pancakes, flip the pancakes over and cook for another minute, or until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

Teff? Millet? Buckwheat? Spelt? You've heard the hype, but this is how you weave the hot grains right now into something delicious. Introducing teff hotcakes.

Teff hotcakes with tea infused maple syrup

(150 grams) currants

tea bag (we used Earl Grey)

(120 grams) teff flour

(130 grams) millet flour

tsp baking powder

tsp bicarbonate of soda

tbs brown sugar

(300 grams) ricotta,

(310 milliliters) milk

vanilla bean paste

tbs coconut oil

(165 milliliters) maple syrup

cinnamon quill

cloves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

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Learn how to make a healthy gluten free sourdough starter in your own home! It's the secret to amazing gluten free bread, improving both the taste and the texture. Use your favourite flour: rice, oat or buckwheat.

Gluten Free Sourdough Starter

whole-grain gluten-free flour

tbsp filtered water (do not use chlorinated tap water)

Start by adding equal parts of water and flour into a glass container. This could be 1 tbsp of flour and water, or 1 cup of flour and water. It really depends on how much starter you need.

Mix the flour and water together with a fork. Cover the container with a tea towel and leave it to ferment at room temperature (your kitchen counter is perfect).

Stir with a fork twice a day until it is actively bubbling. Depending on the type of flour you use it can take 2-7 days.

There&#8217;s no need to feed the starter until it has started to bubble. See the section above for information on how to feed your starter for continuous baking.

Hi Emilie!
I am about to try this and I’m very exited about it. 
I have a doubt. During the 2-7 day period before the sourdough is ready do I need to feed it or just stir with a fork twice a day and start feeding after it’s ready?
I will try with a mixed oat, quinoa, flax seed and chia flour that a friend gave me, do you think it will work?
Thank you :)

Hi Emillie, thank you posting this. I’ve been trying to figure this out for a while now and stumbled across your post during the pandemic. I have a question about feeding the starter. I’m not clear on when you feed the oat and water starter. 

Do you feed it daily from day one, or do you wait until it gets frothier (day 5), use the starter, and theN  begin feeding any reserved portion that you are saving for future use?

Emillie, thank you for sharing your learnings, insight and inspiration. I love that sourdough might truly be forgiving! I'm here by way of sourdough brownies right now but will graduate to bread if all goes well. 

I'm using buckwheat flour and noticed the first 'sour' smell the morning of day 2. By nighttime however, the starter had puffed-up to about twice its size. I stirred it down, but there's now a distinct sweet smell; a bit like corn and not pleasant. I'm wondering if it might recover, or if it's likely spoiled (maybe too warm in its kitchen spot).

I've started another meanwhile (no really, we need those brownies!) but if you do have more wisdoms to share. I'll keep up with trial and error anyway, also some great tips in the comment threads here!

Emillie thank you for sharing your recipes.
I have tried a number of flours and starter GF and had to throw all of them due to the pink tinge on them. So now i just do with only 1/4 cup each time to test it.
I have had more success for bubbles to be generated from buckwheat groats. But later it stopped there.
Please let me know if i can use milk kefir or water kefir added to the sourdough process and used buckwheat flour.
Do you have a recipe to do it this way with the help of kefirs.
Appreciate your help during this wave.
Stay Safe!

Thanks Emillie for all the tips.  I started two days ago and today my starter turned a little bit like blue-ish on one corner of my bottle but it has some bubbles on the top. Is that okay? The flour that I used is millet. 
Thanks, 
Trini

My high protein 2 ingredient teff naan bread is the perfect bread for marathons and marathon length days! Made with finely ground teff grain (native to Ethiopia), this naan is fast and easy to make in a skillet (NO ROLLING!), vegan, oil-free and gluten-free.

2 Ingredient Teff Naan (High Protein)

teff flour

flaxseed meal ((I prefer golden flaxseed meal))

water ((I use filtered tap water))

Preheat

Place a nonstick skillet (preferably ceramic nonstick, or seasoned cast iron) over medium heat to preheat.

In a small bowl, stir together the teff flour, flaxseed meal, and optional salt. Add the water, stirring until blended. Let sit for 15 to 20 seconds to thicken slightly.

Spread

Scrape the batter into the center of the preheated skillet. Using the back of a spoon or small spatula, immediately spread the batter into an oval shape of even thickness (about 7x5 inches / 17.5x2 cm)

Cook

Increase the heat to medium high heat and cook the naan for about 60 to 90 seconds (watch closely) until the top side appears dry (it will look lighter brown / grayish) , a spatula is easily slid underneath, and there are some darkened spots on the bottom side.

Flip

Slide a spatula underneath the naan and flip over. Cook for about 2 to 3 minutes longer until the other side is darkened in multiple spots and easily moves in the skillet (not sticking)

Cool.

Transfer naan to a cooling rack to cool slightly (or completely, if planning to store for later). Eat and enjoy!

I have had a cup of Teff flour lurking in my freezer that I’ve come close to throwing away several times because I didn’t know what to do with it. But I recently discovered your website and then this teff naan recipe showed up. Oh my gosh, it is so good and so easy!!!! I’ve already made three big naan and still haven’t used all of my flour. Thank you thank you for this great high protein bread I love it. Oh, and for other readers, this is a big hearty piece of bread. It could easily be two servings although I’ve scarfed it down every time I’ve made it because it’s so good.

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Teff and Oatmeal Pancakes

Teff hotcakes with tea infused mapl...

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2 Ingredient Teff Naan (High Protei...

Top 4 teff recipes from across the web

The most viewed teff recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Teff and Oatmeal Pancakes

Teff hotcakes with tea infused mapl...

Gluten Free Sourdough Starter

2 Ingredient Teff Naan (High Protei...

The most viewed teff recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine