 We now stock teff flakes! I was really looking forward to diving into an experiment with our new gluten free teff flakes. I'd never eaten them, nor cooked with them before.
The obvious use for teff flakes is porridge, or adding them to a cake or muffin batter. But I was feeling daring and intrepid…I wanted to push the boat out a little. So, taking inspiration from their breadcrumb-like texture, I decided to use teff flakes as a substitute for breadcrumbs. Not satisfied with that alone, I thought I'd make them completely gluten-free. Go hard or go home, right? Luckily for us all, the experiment was a success. The combination of rice flour, cornstarch, carbonated water and teff flakes made for a delightfully light, deafeningly crunchy tempura batter. It's a winner!  What's the difference between semolina porridge and semolina pudding? What time of day you eat it! Comforting, creamy semolina can be enjoyed at the beginning or the end of your day. Or both:)
Semolina is fine durum wheat flour. Often used in pasta and pizza dough, it's been around since ancient Roman times. Around the world it has various names like cream of wheat, farina and malt-o-meal. It's famously used in the delicious classic semolina cake. When we make this at our house we enjoy a funny little family tradition of serving the porridge on a flat plate rather than a bowl. A spiral of honey is drizzled from the outside into the centre, and we follow the spiral with our spoons, eating from the outer edge into the middle. |
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