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    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
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                   Orangevale, CA