i have recently been treated to ethiopian/eritrean cuisine, which is soooo yummy and everything seems v sb-friendly...i was wondering about the bread, tho. it's called injera or ingera made from "teff" http://en.wikipedia.org/wiki/Teff
i cannot figure out whether or not it is okay...
puh-leeze help me, thnx!!
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Well, injera is made from teff flour, which is an OK whole grain for Phase II. It's a flatbread used in serving Ethiopian cooking. Here's a recipe. It looks just fine to me - probably like sourdough bread.
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