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.