Trying to reduce or avoid conventional grains or gluten?

This recipe is a game-changer because it is not only gluten-free but also fermented! With this single recipe and concept you have now found a replacement for bread and upgrade on all gluten-free bread and wrap-based meals. Plus the fermentation makes this food very easy to digest and having the batter on hand you can very quickly and easily whip up a breakfast, dinner or snack anytime.

Once you discover fermented Teff wraps, your life may never be the same again.

Whether you are single or a parent looking to feed yourself or your family – the speed, ease, versatlity, digestibility and deliciousness of these gluten-free fermented Teff wraps is incredible. I have seen the health and daily habits of many friends and customers improved for the better by adding in this one simple recipe.

In my household, I am the Teff wrap maker and I will very often have some teff batter fermenting on the counter ready at any moment to be whipped up into a savoury snack and meal or a nourishing breakfast or dessert and it only takes me less than 5minutes to do.

The initial prep stage itself takes only just a moment to create the starter with teff flour and water which will allow the fermentation to begin. During this stage probiotic beneficial bacteria begin to transform and pre-digest the grain over the next couple of days giving you a batter that will be ready use. You can cook them up into a savoury wrap replacing all bread and flour tortilla’s, or you can use them like a chapati or naan bread for curries and stews as well as like a crepe for sweet but nourishing desserts and breakfasts. In fact, one of my daughter’s favourites is to have a teff wrap with melted chocolate, banana and maple syrup on top – and it only takes me 5min to make.

Watch the video to see how it is done and see the recipe below with lots of upgrades and variations included.

RECIPE

Gluten-free Sourdough Flat-bread

This recipe is my own version and take on the sourdough flat-bread traditionally eaten in Ethiopia, called Injera.

INGREDIENTS:

* 1 1/2 cups Teff flour

* 1/2 cup starter culture – either kraut or pickle juice, or whey

* 1 cup filtered water

* 1/2 tsp salt

Prepare:

Mix ingredients together in a glass or ceramic bowl and let sit on the counter in warm spot for 1-3days, till the fermentation becomes active. *Be sure to stir daily* Otherwise you can get a darkened liquid on top, which fortunately this is not harmful, and can just be poured off, but may as well avoid it and stir the batter.

Once culture is active you can use right away, store in fridge or feed your culture by adding equal parts teff flour and water to grow and maintain the culture over days, weeks and even months to come.

METHOD:

When ready to use make sure you have thin pancake batter consistency, if not add more water. Heat a skillet or any non-sticking pan to medium heat and pour into pan once hot and let cook one side at a time.

UPGRADES:

Use any kind of flour by itself or mixed with the Teff. ex: 50/50 Teff and; Oat

Or trying using Buckwheat, Amaranth, Millet, Almond Flours… either by itself or mixed with Teff.

For further flavor and nutrition add 1 – 2 Tbsp of Mesquite or Maca to the mix.

Turn them into Pancakes: When ready to cook simply add to your fermented batter, 1-2 eggs depending on size of batch as well as pinch of baking soda, mix, cook and enjoy as pancakes.

About Teff:

The Latin name Eragrostis is from the Greek meaning “the grass of love”. It is the smallest grain in the world and is said 1pound of teff grain when planted can yield you 1ton of grain at harvest.

Teff has an attractive nutrition profile, being high in dietary fiber, resistant starch, as well as iron and providing protein and calcium. It is similar to millet and quinoa in cooking, but with the seed being much smaller it cooks faster.