Shauna Ahern(a/k/a Gluten Free Girl) writes up her experience at Assimba, an Ethiopian restaurant in the Central District, that serves gluten-free injera. Though injera(the spongy bread that is served with savory stews) in Ethiopia is made with teff, which is gluten-free. In the U.S., most Ethiopian restaurants tend to use a mix of teff and wheat flour or teff and barley flour. [Epicurious]
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