Traditional injera is a sourdough process that involves allowing teff flour to ferment over a period of days. This shortcut version is ready in a few minutes and comes very close to duplicating the original. Better yet, it is yeast-free.
½ cup teff flour
2 cups sorgum or spelt flour (note spelt is a form of wheat)
1 teaspoon salt
2 ½ teaspoons baking powder
3 cups warm water
1/3 cup club soda
Preheat griddle to medium hot, or if using an electric griddle, to 400 degrees.
In a blender, combine flours, salt, and baking powder. Blend for a few moments until will mixed. Pour in warm water and blend on low for 20 seconds and then for one minute on high. Mixture will be the consistency of heavy cream but bubbly. Gently stir in club soda.
Ladle the batter onto the hot nonsick griddle in a circular motion, and tip griddle to spread. The injera should be thicker than a crepe, but thinner than a pancake, and will be very bubbly. Cook until the edges of the pancake start to curl up. Do not flip! Use a spatula to lift the pancake onto a clean towel and allow to cool until it is cool enough to handle. Roll the injera up and place under a towel to keep warm while to cook the others.
To serve Ethopian food, place an injera pancake on each plate and then ladle several stews on top. Serve additional pancakes on the side for scooping up and eating the food.
is there a way to make injera without club soda and baking powder? I just want to use teff and water . .. what do u think
Yes, the traditional way is to make it with teff and water and let it sit out for a few days (it took me three days) until it ferments and becomes bubbly. My recipe is the instant-gratification version. I tried the traditional version and it tasted awful. I think the teff I had might have been slightly rancid. So I went back to the instant one!
top8free, you should give real injera another try sometime. Done correctly with fresh ingredients, it is just the best thing going. Alas, no quickie version can stand next to genuine injera.
I totally agree… the problem is finding good ingredients. Do you have a source?
Sorgum and Tef are great wheat-free, gluten free choices for baking and cooking.
But, just a word of caution for wheat-free people, Spelt and Kamut are in the Wheat family and may trigger a wheat reaction.
Following a Mold/Yeast/Fungi/Mildew FREE diet is very difficult and frustrating, expensive & hopeless!
NO ONE carries TRUE non-processed ingredients!
Short of “living off of “Pure” untouched land” there is nothing one can do to follow the expectations of these diets.
All food must be eaten fresh (within 24 hours) or cooked from frozen. No Leftovers!
Trying to find a TRUE yeast, vinegar, sourdough free bread, that contains no nuts or malted grains.
Is there a way to make a actual loaf of bread on a mold/yeast/fungi/mildew FREE diet?
Even most Flat breads are a Sourdough Base!
We are not to have any of the obvious starters or any sourdough breads. Is there any way to make an actual loaf of bread for toast or sandwiches like this?
NO yeast
NO vinegar
NO buttermilk
No Malted anything (Malt = Mold)
NO sourdough breads (pumpernickel, etc.)
No processed sugar (use Stevia)
No Processed/Fermented/Smoked Food Products
No Nuts/Sunflower Seeds
There is no such thing as a quick meal on this diet! Every day is totally consumed with shopping for fresh product, that has not been processed in some way or another.
Even “HEALTH FOOD” stores and “Farmer’s Markets” are filled with processed junk and clearly don’t cater to customers who are serious about eating healthy; like NON-PROCESSED; NON-FERMENTED FOODS & NON-SMOKED MEATS.
I find these stores carry much of the same foods with very similar ingredients, at a much higher price!
And then they try to sell you a bunch of “wholistic supplements” that certainly are processed in one form or another!
Is this just big business at work or what?
I understand your frustration with trying to eat a yeast-free diet. Yeasts and molds are everywhere in our environment and our foods. There is no way to completely eliminate contact with them, and it is difficult to reduce contact.
There is a company that sells completely yeast-free bread – and it is actually pretty good! The bread is a sourdough bread made with a bacteria starter. The company doesn’t allow any yeast or baked goods into its facility. It is called Pacific Bakery.
Some fermented foods are fermented with bacteria, not yeast. Yogurt is an example. So in avoiding yeast, you do not have to avoid all fermented foods.