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Breads and Biscuits

F&W's fantastic recipes for homemade breads and biscuits include savory rosemary-potato focaccia rolls, sweet cinnamon banana bread and m...
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recipes

Injera

Ethiopians eat with their hands and use this tangy, spongy, crêpe-like flatbread like silverware. It's made from teff, tiny whole grains the size of poppy seeds that are ground into flour. This ancient grain is gluten-free and provides calcium, iron and protein. The flour is mixed with water to make a pourable batter that ferments overnight and develops its characteristic, mildly sour flavor. It's cooked quickly on one side in a skillet like a pancake until bubbles appear on the surface.

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