Injera is a sour and spongy round bread, made of teff flour, that’s naturally vegan and gluten-free. Sauces and dishes are commonly poured on top of the injera, which is then used as a vehicle to get the deliciousness from table to mouth.

Made of fermented teff flour, injera is a great source of protein and vitamins. Teff, an ancient grain and believed to be the smallest grain in the world, is the most valued grain used to make injera. …

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Injera is a sour and spongy round bread, made of teff flour, that’s naturally vegan and gluten-free. Sauces and dishes are commonly poured on top of the injera, which is then used as a vehicle to get the deliciousness from table to mouth.

Made of fermented teff flour, injera is a great source of protein and vitamins. Teff, an ancient grain and believed to be the smallest grain in the world, is the most valued grain used to make injera. Iron-rich and very nutritious, teff has been a staple of Ethiopian cooking for thousands of years. It has all the amino acids required to be a complete protein. Teff flour is incredibly high in fiber, iron and calcium. Teff is also gluten free, but due to a variety of reasons that can range from cost to convenience to taste preferences, injera is often made with a blend of flours. Wheat, barley, corn and/or rice flours are a few that are sometimes used to replace some or all of the teff content. Another form of gluten free injera is made with a blend of teff and buckwheat flours.

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