hi ladies,

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!!

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.

Janda - Hey there! Glad to see you're alive and well!

Ruth - Thanks for the great news. I actually have a co-worker who has offered to bring in some ethiopian food. I've been hesitant (due to the bread), but now I can say bring it on!!!

Heather, the bread may not be the real thing. Sometime they substitute a middle eastern flatbread but even that's OK if it's whole wheat.

thx a bunch ladies now i can enjoy w/impunity!