<<Disclaimer: Verify this information before applying it to your situation.>>
I haven't tried making any Cajun food for a while, but I
discovered that teff flour works very well in it (at least
for my tastes). One of the very distinctive flavors in most
cajun cooking is a roux made with lightly toasted wheat flour.
This of course is now out for me, but teff flour ever-so-lightly
toasted and used in the roux of Cajun recipes was a very good
substitute, liked by wheat-eating persons as well as by me.
As other people have commented, teff pancakes are really
good too. I think they go especially well with rasperry syrup.
Best wishes,
Kirsten Klinghammer
[log in to unmask]
Orangevale, CA