Teff [Eragrostis tef] is the only fully-domesticated member of the genus Eragrostis (lovegrass). Its name is often assumed to be related to the word “lost” in Amharic – because of the tiny size (less than 1mm diameter – similar to a poppy seed) of its seeds.
Injera Recipe – Ethiopian Flat Bread
Injera is a popular Ethiopian Flat Bread, the bread is sour and spongy, traditionally made from teff flour (Teff is a grain native to Ethiopia). …
Savoury mini croissants
Are you looking for a quick but impressive idea for your holiday buffet? The mini-croissants with salmon and bacon could serve your purpose… let’s make them together!
Croissants by Pierre-Dominique Cécillon
In this video famous chef Cécillon for Larousse Cuisine shows us how to make the perfect dough to get the real taste of french croissants. …
Three Seed Spelt Bread
In this spelt bread recipe Titli Nihaan add three types of seeds to enhance the nutty taste of the spelt flour. The result is a magnificent-tasting loaf that Four Academy does recommend you!
Spelt Pizza Dough
There are many great reasons to consider including some organic sprouted spelt flour in your pantry, because this “ancient grain” it’s easier to digest, higher in protein and …
Health Benefits of Spelt
Spelt, an ancient cereal grain, is a distant cousin to wheat. It has a nutty, slightly sweet flavor. Use spelt flour as a substitute for wheat or white flour when baking bread. Because spelt flour contains gluten, you are less likely to compromise the texture of baked goods.
Spelt flour is one of the most popular whole grain, non-wheat flours available. It shows up in pastas, breads and in a variety of specifically wheat-free recipes. But what exactly is spelt flour?
Spelt is a cereal grain in the wheat family, but…
The history and origins of spelt are somewhat confused and complex. There is evidence that spelt was cultivated by ancient civilizations both in Europe and the Middle East thousands of years ago. It is mentioned in the Old Testament and in various Roman texts. Carbonated grains of spelt have been found throughout …
Amaranth flour is a gluten-free, protein-rich flour widely used by the Aztec and Inca civilizations of the pre-Columbian Americas. It is produced by grinding seeds from the amaranth plant into a fine powder.