Understanding the effects of hyperglycemia within the body and the impact on diabetic patients.
Awhile ago, I went to Bunna Cafe in Brooklyn and fell in love with the Ethiopian cuisine, especially the flatbread Injera. So I finally had a go at making it and it was a success.
Did you know Injera is gluten free, spongy, sourdough flatbread which is fermented 1-3 days, depending on ones taste. This fermentation process helps break down gluten proteins and neutralizes phytates, which interfere with vitamin and mineral absorption.
Injera (Ethiopian Sour Flatbread)
Ingredients
¼ cup gluten-free sourdough starter
1 ½ cups teff flour
½ tsp salt
2 cups lukewarm water
Coconut oil or ghee for greasing
Directions
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Understanding the effects of hyperglycemia within the body and the impact on diabetic patients.
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