Dear Reader, I tell you quite truthfully I am sitting here not wanting to type this, to not have to seem like the jaded and bitter person I may come across, I am at times both those things, but right now I’m an educator, not that I ever wanted to be such a thing, but as I so rarely see anyone speak like I am about to my sense of responsibility urges me on, it’s like a less useful Spider Sense, I might have to be responsible, but I will rarely be completely serious.
I’m running down a flour, you might wonder why that pains me so much. I’m not a negative person, I’m too nice on the whole, but having to complain doesn’t suit me and the idea that I might hurt someone utilising this flour is…well, silly, but I am silly. But it’d be worse to post a half-baked, terribly serious blogging here, recipe that would do nothing to inform, but do everything to make me look, at least marginally, better. It’s: This Is My Teff Pancake Recipe Vs…this post. So, what did teff do?
Teff in my last three recipes has failed in two regards: One when used with a fast, high heat, a microwave and frying pan both, it developed a slightly bitter taste, secondly when used with oil it tended to absorb water, but not the oil leaving an oily residue in the mouth. Now, both my Teff Bread and Waffle recipes fix or avoid these issues, see, this is where I could choose to say nothing and look better, but then you’d learn nothing. As to why, the fact these recipes work is due to the slow, low heat of the bread and the minimal oil, with again, a slower heat. (I have used both olive and rapeseed oil FYI.) A waffle iron takes longer than a hot pan, the pancakes, though edible, took only a minute a side and were even more unpleasant hot. The Tortillas I tried made dough that was too oily and unstable. Teff seems to absorb water and become jelly-like, but can’t be handled. The mug cake pointed out the issue teff has with sweetness: It doesn’t work with it, the sugar tastes way from the natural sweetness of the teff and the fast microwave left it dense and almost inedible.
These recipes have worked well over time and various flours, to varying degrees of course, and the reason I used them was to discover these flaws. Now I could fix them, but I don’t need to, but by giving you this advice if you find you can’t tolerate the flours I use more regularly, due to their better points, you can. Or you can take the recipes that do work and stick to those. Ultimately, I’m here to make recipes, but that’s a byproduct of my diet, lifestyle and weight-loss journey. I know a lot, as I say I could fix these recipes, but the work that would take, the toll of having to eat and test everything, not forgetting the cost of further bags of flour, wouldn’t make sense. I also know that none of my Dear Readers would ever ask me to go that far. I’m sure there are recipes out there using teff in the manner I have tried, but like most things I’d have to try it to be certain, not saying there are those who would pretend a recipe is better than it is, oh, yes I am.
It’s what happened to me so often I stopped looking up recipes and started doing the work myself. Why I document so extensively. There are flours that work so well you need no others, buckwheat is the best, quinoa a close second, rice flour for it’s cheap price point is the third and final necessary flour in my pantry (Cupboard). Everything else is curiosity. You can flick through the blog and there are very few flours I haven’t tried, very few ingredients in the limited range I have that I have not tried in various combinations. Sorghum and Teff are very similar in they have a few interesting points and you can do a fair bit with them, but they can’t be pushed, they have too tightly set limits for real experimentation. So, I still have flour left and I have recipes to try, but I’ll take in what I’ve learned so far in any future recipes. Okay, that’s it for me, take care, Dear Reader.