Which tiny, nutrient-rich gluten-free grain is traditionally used to make the Ethiopian flatbread called injera?
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Injera is traditionally made from teff, a tiny ancient grain native to the Horn of Africa. It is highly nutritious and naturally gluten-free. Interestingly, teff seeds are so small that it takes about 150 grains of teff to weigh as much as a single grain of wheat! Photo: No machine-readable author provided. Rasbak assumed (based on copyright claims)., Wikimedia Commons, CC BY-SA 3.0.
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Source: Wikipedia (CC BY-SA)
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