Rebecca’s Books

New Gluten-Free, Dairy-Free Soups and Stews, by Rebecca Wood and Leda Scheintaub

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The food reference includes the healing properties of foods; in continuous print since 1983.

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A do it yourself Face Reading book.
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An allergen-free, healthy eating program.
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Identify and remedy problems caused by bacteria, fungi, intestinal parasites and viruses.
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Robust recipes for grains with vegetables, fish, poultry, meat & fruit.
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Eden Foods

Teff Waffle

Almost chocolate in color, this gluten-free waffle tastes unlike any wheat waffle ever made.  It has a nutty, satisfying flavor and is substantial in character while remaining light in texture.  One taste and you may never again settle for a wheat waffle. You’ll find this recipe and other gluten-free quick bread recipes in my award winning book, The Splendid Grain.TeffWaffle

Makes 6 waffles

2 cups teff flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
2 large eggs, beaten
3 tablespoons melted unsalted butter or coconut oil
2 cups water, milk or milk substitute

Sift the flour, baking powder, cinnamon and sea salt into a mixing bowl. With a few quick strokes, stir in liquid ingredients. Pour into a heated waffle iron and cook according to manufacturer’s directions. Serve with your choice of toppings.

6 comments to Teff Waffle

  • Tina

    What waffle iron do you use/recommend? I’m having difficulty finding a healthy one to buy. I’m thinking cast iron, but I have an electric stove.

    Thank you for your response.

    • The one non-stick product I use is a waffle iron; today there are no practical alternatives. If you can find a second-hand cast aluminum iron (they’re no longer made), that’s an option.

  • How much coconut flour can I use as a substitute in this recipe?

    • Excellent question. Start with 1/8 of the flour amount (so in this recipe, that would be 1/4 cup coconut flour to 1 3/4 cup tef flour) and then judging from the results, either increase or decrease accordingly.

  • Jan

    I have just heard about Caputo flour! Seems it is like the flour of the old days, when it didn’t cause us to be sensitive. What are your thoughts about this flour?

    • Caputo flour is a blend of rice starch, cornstarch, potato starch, soy flour, and sugar. Give it a try and see if it works for you. I, by the way, would NEVER use soy flour as it’s hard to digest, mildly toxic and tastes like soy beans.

      Your real opportunity is to determine the underlying causes of your sensitivities. Get at the root cause. My various books and consultations address just this.

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