After making my own injera from 100 % teff flour, I realized that our Ethiopian vendors from
the market add wheat to their injera, which would make the process a bit easier.
On paper, admits Josh Hahn,
marketing director at the two - year old company, it sounds almost too good to be true: A «natural» process that doesn't involve genetic engineering that can create smooth, non-bitter coffee; chocolate that tastes great with no
added sugar; stevia with no bitter aftertaste; and
wheat minus virtually all of its gluten.