Gluten-Free Teff Injera

Ingredients

• 2 cups Teff flour 2 cups Teff flour
• 1 tsp Xanthan gum 1 tsp Xanthan gum
• 1 tsp Certified gluten-free instant yeast 1 tsp Certified gluten-free instant yeast
• 0.5 tsp Salt 0.5 tsp Salt
• 3 cups Warm water (about 105-115°F) 3 cups Warm water (about 105-115°F)
• 2 large Eggs 2 large Eggs
• 3 tbsp Olive oil or melted unsalted butter 3 tbsp Olive oil or melted unsalted butter

Instructions

1. 1

   In a large mixing bowl, whisk together the Teff flour, xanthan gum, certified gluten-free instant yeast, and salt for about 30 seconds until thoroughly combined. This ensures even distribution of the leavening agent and binder.

2. 2

   In a separate medium bowl, whisk together the warm water, eggs, and olive oil or melted butter until well incorporated. The water should feel comfortably warm to the touch, not hot, to activate the yeast properly.

3. 3

   Gradually pour the wet ingredients into the dry ingredients while whisking continuously. Continue to whisk for about 2-3 minutes until you achieve a smooth, thin batter that resembles crepe batter. Gluten-free batters are often thinner and stickier than those made with gluten-containing grains.

4. 4

   Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest in a warm place for at least 10 minutes, or up to 30 minutes, to allow the yeast to begin its work. You might notice a few small bubbles forming on the surface, indicating the yeast is active.

5. 5

   Preheat a lightly oiled non-stick skillet or griddle over medium-high heat. Once hot, pour about 1/2 cup of batter onto the skillet, swirling the pan to create a thin, even circle, about 6-8 inches in diameter. Cook for about 3-5 minutes, or until the surface appears set and small bubbles form and pop, and the edges begin to lift slightly.

6. 6

   Carefully flip the injera using a spatula and cook for another 1-2 minutes until lightly golden on the underside. Transfer the cooked injera to a plate and repeat with the remaining batter, stacking them as you go to keep them warm and soft. The total cooking time for all injera should be approximately 20 minutes.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.
• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.