catmanGee Profile - (12216742)

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Member Since: Feb. 2011
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  • Injera
  • Injera  
    By: Kevin Ryan
  • Kitchen Approved
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Recipe Reviews 2 reviews
I just could not get this. Checked other sources they called for Teff flour, but what seemed more important, was to pour off the standing liquid on top of the dough; then adding salt, stirring and cooking by 1/3 cups on a very hot covered pan

2 users found this review helpful
Reviewed On: Mar. 29, 2011
Brazilian Cheese Bread (Pao de Queijo)
This has become the backbone of my gluten free breads. I substitute 1/2 cup sorghum flour with the tapioca flour, add fennel seed, and switch between parm. cheese and sharp cheddar as the mood strikes me.

10 users found this review helpful
Reviewed On: Mar. 21, 2011

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