Flashes of Panic

If you know much about Ethiopia beyond the names of its champion distance runners, you may have run across teff. Teff is the staple grain of Ethiopia and Eritrea, and companies growing and selling teff in the U.S. actually sponsored some Ethiopian distance runner(s) in the late ’90s or early ’00s. Lately, it has seen some interest as a gluten-free flour, a possible substitute for people with gluten allergies.

We have two bags of teff grain in our cabinets, and we’ve had them for… well, several years. The problem is that it’s easy to use teff flour (just substitute it for wheat flour) but not so easy to use teff grain. So what do I do with two pounds of teff grain?

Well, as it happens, I can ask that question on Common Kitchen. We added a feature—well, actually, Noah added it while I was in Japan—which lets you ask for recipe recommendations. So I can ask for suggestions: anyone have a good recipe using teff grain (but not teff flour, which I have none of)?

Actually, I may answer my own question: all the teff recipes on the web may already be on the Teff Company site. Now, can someone tell me how to explain to the cat that dinner isn’t for another twenty minutes?

Now Playing: Hard Road by The Shore

Technorati Tags: advice, commonkitchen, cooking, ethiopia, teff