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.) [Read more…]