Teff Flour (Special Ingera) Gluten Free

The flour of teff free gluten special to make the bread Ethiopian or ingera, Engre is the result of grinding the seeds of Teff (Eragosti tef) Ensuring in its transformation, do not decrease the bacterial load to elaborate the gear or form masses for bread, it does not have gluten.

Elaboration: The Ingera is an easy-to-do recipe, you have to make sure you put in a TEFF Flour container with enough water (125 g TEFF Flour in 200 ml water) and let ferment for 72 hours, removing the dough 1 time a day and covered with a Plastic Film. Then the liquid is poured as if it were a crep in adherent plates, it is covered for steaming 45 seconds, it is removed from the crepe and allowed to cool. The taste of the Ingera is intense if you eat alone, with a very characteristic bitter acid flavour. Ethiopians accompany him with chicken, vegetables, ...

To make salted or sweet crepes, it is only necessary to replace the teff flour that you use in your usual recipe.

Nutritional Information / Nutrition Information 100 g

Energy value / Energy 1399 KJ / 330 Kcal

Fats / Fats 2.1 g

Of which: saturated / saturates 0.7 g

Carbon hydrates / carbohydrathes 64.0 g

Of which: sugars / sugars 0.0 g

Food fiber / Dietary Fiber 8.0 g

Proteins / Proteins 13.3 g

Salt / Salt 0.1 g