In this week’s In the Gluten-free Pantry video, I talk about another flour that I absolutely love. It comes from an ancient Ethiopian pseudo-grain that has been cultivated for over 6000 years.
It’s high in protein and lots of minerals, has a beautiful flavour and brings a lovely golden colour to your baking.
We use it a lot in breakfast batters – for things like crepes, pikelets, pancakes and waffles.
Stuck with ideas for quick and yummy breakfasts now that toast and cereal are out the window?
I’ve got you covered with over two week’s worth of sweet and savoury delights that are sure to inspire your mornings.
Stuck with ideas for quick and yummy breakfasts now that toast and cereal are out the window?
I’ve got you covered with over two week’s worth of sweet and savoury delights that are sure to inspire your mornings.
