{"product_id":"injera","title":"Injera","description":"\u003cp\u003e\u003cimg\u003eLike sourdough, Injera is made from a fermented starter, a thin batter that is fed with water and grain flours and left to rise. Here in the United States, it’s common to make Injera using grains other than teff. When I first came to the US, I tried to make Injera using only teff flour, but I had difficulty getting the batter to ferment. In Ethiopia, the fermentation had been easy—perhaps because of the climate, or perhaps because the fermented starters had been so long established. When I began a starter here, I would add additional flours such as brown rice, barley and wheat, until the batter began to ferment. Once my Injera starter was strong and active, I then switched to 100% teff flour. Now I make Injera with only teff, which means it’s much closer to Injera made in Ethiopia where I grew up, and it’s also gluten-free.\u003c\/p\u003e","brand":"Eleni's Mild","offers":[{"title":"Bulk: 5pk x 12","offer_id":47296324239522,"sku":"EG1668","price":126.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0826\/1973\/files\/injera.png?v=1780087173","url":"https:\/\/www.earthlygourmetdirect.com\/products\/injera","provider":"Earthly Gourmet Direct","version":"1.0","type":"link"}