Here’s a great new motown find: a local allergen-free bakery that gets the meaning of “whole grain.” As I’ve noted before, most of the “gluten free” products on the market are nutritional duds. In lieu of wheat, you most often find tapioca starch, potato starch, and white rice flour as primary ingredients–all of which mistreat your body like the refined carbs they are.
Motown’s flour blend is teff-based instead. Teff is a high-protein grain that has been a staple in Ethiopia for millenia, and is the central ingredient in their delicious and oddly spongy injera bread. (For more info, see last year’s post on Bob’s Red Mill teff porridge—my family’s favorite.)
It’s a delight to find such a wholesome and tasty bread to serve the half of my household that’s gluten-intolerant. And unlike the usual crumbled mess that is GF bread, it somehow holds together like the real thing. Slice it up when it’s fresh, and throw it in the freezer.
Dave and Katie Kolbus from Motown Freedom Bakery will be at the Franklin farmers’ market throughout the summer, so look for them, and call or email ahead for any special orders. If you don’t live nearby, they deliver for a small fee. And, by the way, their extensive list of baked goods is also free of dairy, soy, egg, corn, peanuts and tree nuts.