Spices and condiments enhance the flavor of a dish but are almost always entirely optional. A quick note about the difference between ‘spices’ and condiments’ -usually spices are used to season a dish during the process of cooking for e.g. cinnamon in baking whereas condiments are used at the table to suit individual tastes like ketchup. Also, spices are oftentimes a part of a plant/tree like seeds, bark, fruit for e.g mustard seeds or nutmeg while condiments are prepared concoctions like mustard that is made from mustard seeds.

Those with multiple food allergies should always be wary of any new ingredient even if it is used in minute quantities.  Furthermore, if you want to experiment with a new ingredient - talk to your allergist first and start with miniscule quantities.

So here goes, I am going to start with a post about the source of one of my favorite spices, the mustard seed. Obviously the mustard seed comes from the mustard plant – the two parts of this plant that are commonly used in cooking are the seeds and the leaves. Some common forms of culinary usage mustard seeds

Mustard seeds: As Wikipedia puts it these are ‘small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. The seeds can come from three different plants: black mustard (Brassica nigra), brown mustard (B. juncea), and white mustard (B. hirta/Sinapis alba).‘ I usually use brown mustard seeds in my recipes as a spice. Mustard seeds are rich in proteins and oil (and the much talked about Omega 3 fatty acids). In Asian cooking these seeds are often used to season dishes by adding a small amount to hot oil and letting them splutter hence releasing flavor before adding the vegetables, meat etc.

Ground Mustard Seeds: Mustard seeds can also be ground and used in various dishes. Brown mustard seeds is coarsely ground at home to enhance the flavor of vegetables, fish, chutneys, pickels and more. Commercially, a variety of products are available made from ground mustard seeds including dear old bottle of yellow mustard or honey mustard that graces almost every American fridge

Mustard Oil: The oil extracted from this seed is used in large parts of South Asia and has recently become the choice of some gourmet chefs in some dishes in the United States too as this article elucidates: ‘American Chefs Discover Mustard Oil’ :-) It is a dense oil with a low smoking point and strong pungent smell and is used to sauté, deep fry and even as a finishing oil in the raw form. The high euricic acid in Mustard Oil helps contribute to it the pungent albeit flavorful smell. The detrimental health effects of high euricic acid in oil has been much debated upon but has not been substantiated without a doubt in humans. It has remained in the realm of experiments on lab rats. However, in response to this fear – low euricic acid and 0 % euricic acid mustard oil is commercially available for use in cooking. One such brand conveniently avaliable on Amazon is Mondo Food Mustard Oil.

Mustard Seed Allergy

Yes – one could potentially be allergic to anything and seeds are particularly notorious for being allergenic. The major allergens in mustard seeds are heat resistant so cooking does not make it any safer. Those with multiple food allergies should be particularly careful before they start using any new ingredient including mustard seeds. France has the highest incidence of mustard seed allergy. The European Union and recently Canada has recognized sesame and mustard seeds as major allergens. In the US, statistics is not available for mustard seed allergies because it is relatively rare but not unheard of. Hence, there has been a push towards including sesame seeds and mustard seeds in the list of top food allergens. I found these articles particularly informative: ‘Allergy to Mustard Seeds‘  and ‘Why add sesame and mustard seed to food labeling‘.  

For further reading:

1. http://en.wikipedia.org/wiki/Mustard_(condiment)
2. http://en.wikipedia.org/wiki/Mustard_seed
3. http://homecooking.about.com/od/foodhistory/a/mustardhistory.htm
4. http://nopeanutsplease-com.blogspot.com/2007/08/dont-pass-mustard.html
5. http://www.indiacurry.com/spice/mustardoilcooking.htm

1. If you have access to FAAN (Food Allergy & Anaphylaxis Network), call them at (800) 929-4040. They have information on an amazing variety of foods.
2. Talk to a nutritionist/ dietician.
3. Research on your own – books, online sources, libraries etc.

However, there are quite a few items on which one hits a road block.  My son’s allergist is aware that I blog about food allergies and we often exchange notes on lesser known foods. Recently he asked me an interesting question to which neither of us had an immediate answer - ‘Is chestnut a nut?’; a question raised by one of his other patients.  An sensible question from someone who is allergic to nuts and therein began my quest.

A quick Google search gave me an answer – ‘Yes, a chestnut is a nut’! Chestnut is a genus of eight or nine species of deciduous trees and shrubs. The word ‘chestnut’ also refers to the edible nuts these trees produce. So, those with a nut allergy should stay away from chestnuts because it is a tree nut.

Chestnut is a Tree Nut! (Photo courtesy: www.ifood.tv)

However, the answer seemed incomplete…a vague memory of the word chestnut being used in another context made me question the thoroughness of my answer. I gave up my quest but the question remained simmering on the back burner. Little did I realize that my question itself was incomplete!!! Serendipity helped me complete my question and hence get a satisfactory answer

In a previous post, I made a lot of noise about - ‘Do not rely solely on online research tools, books and professional organizations to get answers to your food-allergy related questions.’ The power of personal networking is immense – online, discussion forums, informal one-on-one chats and more!  I remember coming across a calcium-rich grain called Ragi in India. Since calcium deficiency is a huge concern for those on a dairy-free diet, I was ecstatic to have found an elixir but I didn’t know its English equivalent name – hence, was unable to research further. That is, until, I ran across a pretty lady at a party who chanced to know that Ragi is Red Millet. And, lucky me – my little one is not allergic to red millet and is able to consume this nutritious grain in a variety of tasty forms

The chestnut dilemma took a similar fortuitous twist…a music group and humor led to a chance acquaintance with an adventurous soul and ardent foodie. Amidst our random musings, this doting dad asked me if I had ever considered giving a nutritious item called ‘water chestnuts’ to my little one. He told me that it tastes great and is commonly eaten in combination with vegetables, rice and more. He went on to add that in the flour form it is used to make tortillas that taste divine!

Suddenly the light bulb flashed on and I delved further into the world of water chestnuts. Water chestnuts very unlike chestnuts are a tuber vegetable that only resembles a chestnut in color and shape. As stated in the FAAN website, ‘The water chestnut is not a nut; it is an edible portion of a plant root known as a “corm.” It is safe for someone who is allergic to tree nuts.’ In fact, there is negligible incidence of allergies to water chestnuts. However, people can be allergic to any food, so it is important for those who are sensitive to cereals or fructose to talk to their allergist before trying any new foods.

Water Chestnut is NOT a Nut! (Photo courtesy: www.ifood.tv)

Water chestnut is most commonly associated with Chinese cuisine but is used in other South Asian cuisines as well. They are the roots of an aquatic plant that grows in freshwater ponds, marshes and lakes, and in slow-moving rivers and streams. Harvesting water chestnuts is labor intensive. Hence, they are fairly expensive to purchase, especially in the processed or canned form.  You can easily purchase these products in most supermarkets and grocery stores. Fresh water chestnuts are harder to come across but are occasionally available at many Asian stores.  A word of caution – purchase water chestnuts from a  known supplier to ensure its freshness. Water chestnut flour is gluten-free and are available in many South Asian stores. A few other names that water chestnuts go by are water caltrop, buffalo nut, bat nut, devil pod, Singhara or Pani-fol! Water chestnuts contain little fat, are a good source of fiber and of vitamin B and contain a fair amount of the following minerals: calcium, iron, potassium, and zinc. So, the world of water chestnuts is definitely worth exploring

Aah – the immense relief I felt once the gnawing question ’Are chestnuts nuts?’ was cleared up – phew! 

So to summarize - ’Chestnuts are nuts but water chestnuts are not nuts’. They are two completely different things.

A big ‘Thank You’ to Ashwin – a doting dad, a musician, and a braveheart with a passion for life. Had it not been for him the question would have remained unanswered for me. So, I reiterate – talk to people. You will be amazed how much the world of food will open up despite the many restrictions imposed by food allergies!

 There is a wealth of information available online. Here are but a few of them for further Reading:

1. www.wikipedia.com
2. http://chinesefood.about.com/od/foodingredients/p/waterchestnut.htm
3. http://www.foodallergy.org/page/tree-nut-allergy
4. http://www.ehow.com/facts_6185364_allergy-water-chestnut.html

Flaxseed – the power house of Omega 3, an essential fatty acid that the body is incapable of synthesizing on its own! Yes, the very same Omega 3 fatty acid that is being touted as a possible deterrent to cardiovascular disease, depression, cancer, arthritis and a host of other health problems from ADHD and reduced inflammation to Bipolar disorder. Little wonder, this magic seed is fast becoming a part of everything from yogurt to bread! With that there has been an increase in the number of people discovering that they are severely allergic to Flax. I did not understand the full extent of this problem till I wrote a post on flax seed allergy – the reader response was tremendous and led to one of the readers writing a guest post on the very same issue. That article too had high readership!! The reason is simple – flax seed allergy is still relatively uncommon.  With its new found fame, there are zillions of articles dedicated to flax but hardly any talking about flax seed allergies.

Many of my readers had a lot of useful information for people with flax seed allergy – alternative names, food products containing flax, useful links, symptoms and more. This post is a compilation of this input and more…

Synonyms:

Allergic to flax? Your first step should be to recognize it under its various names. Here are some of the names that should be a red signal (Mayo Clinic – http://www.mayoclinic.com/health/flaxseed/NS_patient-flaxseed/DSECTION=synonyms ):

1)    Linseed and Linseed oil

2)    Alashi

3)    Alpha-linolenic acid

4)    Barlean’s Flax Oil

5)    Barlean’s Vita-Flax

6)    Brazen

7)    Common flax

8)    Eicosapentaenoic acid

9)    Flachssamen

10)  Gamma-linolenic acid

11)  Graine de Lin

12)  Leinsamen

13)  Hu-ma-esze

14)  Linaceae

15)  Linen flax

16)  Lini semen

17)  Lino

18)  Lino usuale

19)  Lint bells

20)  Linum

21)  Linum catharticum

22)  Linum humile seeds

23)  Keten

24)  Omega-3 fatty acid

25)  Phytoestrogen

26)  Prebiotic bread

27)  Sufulsi

28)  Tesi-mosina, Type I Flaxseed/Flaxseed (51-55% alpha-linolenic acid), Type II Flaxseed/CDC-flaxseed (2-3% alpha-linolenic acid), winterlien.

Symptoms:

An allergic reaction may range from mild discomfort on ingestion to anaphylactic shock. Knowing what the symptoms could be is the first step in recognizing an allergic reaction. Here is a list of some of the reactions reported by readers who have had an allergic reaction to flax:

-          The reaction could occur as one is eating or even a few hours after ingestion.

-          Vomiting (could be severe, maybe in the form of projectile vomiting)

-          Feeling of throat closing up even before swallowing. Spit out the food immediately.

-          Flushed face

-          Hives

-          Severe headache

-          Increased blood pressure

-          Itchiness (in the throat or body)

-          Cold sweats

-          Increased heart rate

-          Nausea

-          Abdominal cramps

-          Diarrhea

-          Exhaustion

-          Fever and chills

Where could it be sneaked in?

With the multiple health benefits of flax, it is being sneaked into literally everything. My son has multiple food allergies but is okay with flax. To increase nutritional content, I add it all baked goods, soups, entrees and more. As many of my readers have mentioned – they discovered their allergy to flax when they started including increasing quantities of it in their foods. So, people with flax allergy should be aware that it can be used as a hidden ingredient in almost anything. Here are a few items partial list of foods that can contain flax:

-          Granola, granola bars

-          health bars, protein bars

-          Baked goods: Breads, Cakes, Crackers, pretzel, bagels, pizza, cookies

-          Cereals

-          Dairy products like Yogurt, butter

-          Many microwaveable neck /back/foot wraps are filled with flax seeds

-          Pasta

-          Flax chips

-          Oatmeal

-          Chicken nuggets

-          Health Drinks

-          Waffles, pancakes

-          Chap stick (Unbelievable but true)

Red Signals:

Most products have such a long list of ingredients that it is easy to miss a small word like ‘flax’. Watch out for the following words appearing in bold letters on the packaging:

-          Omega-3

-          Multi grain

-          High fiber

-          PUFA (poly unsaturated fatty acids)

-          ALA, EPA and DHA (the components of Omega 3 fatty acid.)

Other Sources of Omega 3:

If food is the only way to get Omega 3 fatty acids and it has such amazing health benefits, are there alternatives available to a person allergic to flax? Fatty fish like salmon and walnuts are also excellent sources of Omega 3 fatty acids. However, many of my blog visitors are allergic to fish and nuts, so I did a little more digging to find and discovered this gem thanks to http://www.whfoods.com/genpage.php?tname=nutrient&dbid=84 :

It was an eye-opener to discover that so many vegetables are good to very good sources of Omega 3s J

Some other commonly used items that are good sources of Omega 3s are canola oil (it is better for cooking than flax oil because flax oil is destroyed by heat.), hempseed and wheat germ oil.

Useful Links:

I found this websites especially useful to understand more about flax, omega 3s and related topics:

-          http://www.whfoods.com/genpage.php?tname=nutrient&dbid=84 (loved this website!)

-          http://www.mayoclinic.com/health/flaxseed/NS_patient-flaxseed/DSECTION=safety

-          http://en.wikipedia.org/wiki/Omega-3_fatty_acid#Dietary_sources

-          http://www.suite101.com/content/foods-rich-in-omega3-fatty-acids-a143527

-          http://www.hsph.harvard.edu/nutritionsource/questions/omega-3/index.html

Some of the unlikely products readers have seen to contain flax are Cliff bar,  Naked Brand health drinks, bars, Quaker Oatmeal, Isagenix Shake and MorningStar Farms Sesame Chik’n

Some Pointers:

1)    A skin-prick test may not show an allergy to flax

2)    People allergic to flax seed are not necessarily allergic to flax seed oil.

This blog post would not have been possible without reader contribution. Thanks  to all the readers who have enriched AllergyFoodie through their comments and helped many understand a little bit more about this uncommon food allergy!

Brrr – winter is here – what can be better than a bowl of warm and nourishing lentil soup?  Yummy – and yet a simple pleasure like this is denied if one tests positive for lentil allergy. Recently, a reader asked me if there are other kinds of lentils that one could try even if they tested positive for lentil allergy. Although, the allergist is the best person to give a qualified opinion – in my personal experience, the answer is ‘Yes’! At the very least – ‘lentils’ is just one kind of pulse and there are many more in this category that is worth investigating in conjunction with the allergist. 

Lentil is a kind of pulse – a tasty, versatile and nutritious food group from the plant kingdom.  There is an amazing variety of pulses but, the allergy test for pulses in the US seems to be done only for one variety - ’lentils’. If the test comes back positive for lentils and the allergist is not very conversant with the multitude of pulses out there, he will ask us to stay away from the entire ‘pulses’ food group. That’s what happened to my son thus denying him one the best sources of vegetarian proteins, fiber, minerals, folate and Vitamin B. That is when I realized an important thing – even the best allergist may not know all the types of foods that are out there. Allergists are not food scientists, chefs or nutritionists. They are likely to be most conversant with common foods allergens and will know a little bit more based on their personal food habits and general knowledge.  The allergy-sufferer or the caretaker has to take a more active role.

Since, pulses are widely used in South Asia; I got an appointment with an allergist with knowledge of  South Asian foods. Lo, behold – he did know about the wide variety of pulses available and shed light on 3 important aspects:

1)    The type of pulse that is most likely to be highly allergenic is ‘Chick Peas’ (also widely known as Bengal gram or Garbanzo beans)

2)    Mung Bean (green gram), Matpe Bean (black gram) and Pigeon Pea ( red gram) are also rich in proteins, vitamins (especially vitamin B), minerals and fiber but the incidence of allergies to these pulses is negligible.

3)    He suggested trying lentils only after my son had had successfully tried mung beans, Matpe Beans and Pigeon Pea successfully.

My son’s numbers for lentil allergy was not severe, so, the allergist was confident that he would be able to try some of the pulses without adverse reaction. He suggested the following course of action:

1)    Introduce cooked mung beans for 2-3 weeks in increasing quantities starting with as little as ½ a teaspoon.

2)    If he had no reaction (not even the slightest rash or tingling sensation), introduce him to cooked Matpe beans in increasing quantities stepping up from ½ a teaspoon for 2-3 weeks.

3)    If he had no reaction to mung or matpe, I could introduce to one of the most versatile pulses – cooked pigeon peas in increasing quntities stepping up from ½ a teaspoon for 2-3 weeks.

Over a period of 2 months, Arjun was able to start eating 3 new types of pulses which made food more nutritious and palatable. It also served another important purpose – at that time his main source of protein was the hypoallergenic infant formula, Neocate and meat and his carb requirement was met through rice. All of them are extremely constipating!

So, I would have to force feed the foul tasting prune juice to an 18 month old to regulate his digestive system! The introduction of pulses to his diet was a dream come true because they are rich in protein and ‘fiber’. In this article, I will briefly introduce you to the 3 types of pulses which are   likely to be not allergenic.

1)    Mung Beans – This is known by various other names like green gram, green soy and moong. It is extensively used in South Asia. The skin is commonly green in color (there are other varieties too) and the inside is light yellow. 

Whole Mung Bean

Dehusked split Mung Bean

They can be used in some of the following forms:

• Whole
• Dehusked (split or whole),
• Sprouts
• Flour
• Paste
• Starch from mung beans is used to make jelly and cellophane noodles

A startling variety of dishes can be made using this versatile bean like:

• Soup
• Curries (on its own or with other vegetables)
• Dessert
• Pancakes
• Accompaniment for rice and rotis (Indian tortillas made traditionally from wheat flour)

     Just 1 tbsp (13.0 g) packs in the following nutrition:

• Calories 45
• Calories from Fat 1 
• Sodium 2mg
• Total Carbohydrates 8.1g
•               Dietary Fiber 2.1g
•               Sugars 0.9g 
• Protein 3.1g

 So, it is high in proteins and dietary fiber and very low in sodium and fats!

2)    Matpe Beans – Also known by other names like Black gram, Urad and white lentil and extensively used in Southern Asia. The skin is black in color and is white on the inside. It is most commonly used in the following forms:

• Whole
• Dehusked (whole or split)
• Flour
• Paste

Whole matpe Bean

Split Matpe Bean

This bean is also very versatile:

• Fritters (this is used in an amazing variety of fritters with other flours in South Asian cuisine)
• As soups and as an accompaniment to rice and tortillas.
• Indian crepes, pancakes, steamed lentil cakes

Matpe Beans are also an excellent source of proteins, dietary fiber, Calcium and Vitamins and very low in sodium, fat.

     Just 1 tbsp (13.0 g) packs in the following nutrition:

• Calories 47
• Calories from Fat 2
• Sodium 5mg
• Total Carbohydrates 7.9g
•              Dietary Fiber 4.2g
•               Sugars negligible
• Protein 3.3g

3)    Pigeon Peas – My personal favorite is also known by other names like red gram, toor and no eye peas. Widely used in the Indian subcontinent, Eastern Africa and Central America in the following forms:

• Whole
• Dehusked and split
• Fresh or Green Pigeon peas

Green Pigeon Peas

Whole Pigeon Peas

Dehusked Split Pigeon Peas

They are used in a variety of ways:

•  Lentil cakes
•  Soups and accompaniment to rice and tortillas
•  The green variety is used as a vegetable and also sprouted

     Just 1 tbsp (13.0 g) packs in the following nutrition:

•  Calories 44.4
•  Calories from Fat 0.3
•  Sodium 2.2mg
•  Total Carbohydrates 8.2g
•          Dietary Fiber 2g
•  Protein 2.8g

It is my favorite pulse because it very rich in proteins, folate, Iron, fiber, Vitamin B and Magnesium apart from being tasty and feeling light on the tummy!

In my succeeding posts, I will share recipes and more about each of these pulses. Hope this has been a glimpse into the powerful source of proteins in the vegetarian world!

The best place to shop for these pulses are South Asian stores (especially Indian stores), International cuisine aisle in stores like Wegman’s, Stop n Shop and Whole Foods and even www.Amazon.com

Various species of the grain Amaranth are widely used in Africa, Asia and South America in interesting ways. It is an inexpensive crop to cultivate because it can be harvested easily, grows rapidly, has high yield, can grow in arid environments but most importantly is “an excellent source of proteins and essential amino acids like Lysine, has high fiber content and is a good source of minerals like Iron and Magnesium ”. In the grain form interesting dishes like amaranth popcorn and other sweet dishes are made. It is also be used in granola, energy bars (AllerEnergy, allergy friendly energy bars are awesome, www.allerenergy.com ), soups and breakfast cereal. The grain can be ground into flour and used to make tortillas, breads and other baked goods. Substitute a part of your flour mixture with Amaranth flour to pack in the proteins.

Amaranth greens are also widely used as a leafy vegetable in large parts in India, China and other South-East Asian countries because they are a good source of vitamins (A, B, C and K).

Storage: When you store amaranth at home, it needs to be protected in a couple of ways. First, it needs to be protected from little critters like Weevils and rodents. Second, the grain should be stored in a dry place. In the US, companies like “Pleasant Hill Grain” sell amaranth in airtight containers. According to their website, ‘Mylar liners and oxygen absorber packets remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket. Our buckets safely lock out pests, and biological processes are put “on hold” in the Mylar protected, oxygen-free nitrogen atmosphere.’ Their website goes on to say, ‘ In whole-grain foods, the plant’s cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell’s contents to oxygen in the air. Flour that is several days old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen.’

Availability:

1) An excellent resource for Amaranth based products is ‘Nu-World Foods’ (www.nuworldamaranth.com). They offer a great selection of Amaranth breads, snacks, cereals and more.

2) Amazon: Amaranth Flour, 1 lb., Arrowhead Mills Amaranth Flakes, 12-Ounce Unit (Pack of 6), Bob’s Red Mill Organic, 100% Stone Ground Amaranth, 22-Ounce Bags (Pack of 4), Organic Amaranth Seeds- 1 Lbs- Grain Seed for Sprouting Sprouts, Cooking, Grinding For Flour, Soup, Food Storage & More

3) www.pleasanthillgrain.com

4) Health food stores  like Whole Foods (www.wholefoods.com), Fountain of Vitality etc.

Sources: The information has been collected from various sources like Wikipedia, www.pleasanthillgrain.com, www.nutsonline.com, www.nuworldamaranth.com.

Further Reading: I found this article on Amaranth a very useful read – ’a Healthy Grain for Vegetarian Recipes – http://www.chetday.com/amaranth.html’

About: Teff is a cereal grain native to Northeastern Africa and Southwestern Arabia. Teff is an annual grass, a species of lovegrass, native to the northern Ethiopian Highlands of northeastern Africa. Common names include taff, lovegrass, annual bunch grass. It is now cultivated in the US too particularly in Idaho. The demand for teff has grown in recent years due to the ease of cultivation, gluten-free attribute and superior nutritional content. It is adapted to environments ranging from drought stress to waterlogged soil conditions. Maximum teff production occurs at altitudes of 1800 to 2100 m, growing season rainfall of 450 to 550 mm, and a temperature range of 10 to 27 °C. Teff is day length sensitive and flowers best with 12 hours of daylight.

Today, it is easily available, in the form of flour and whole grain form in most health food stores. The grain has a very mild, nutty flavor, and is  amazingly nutritious and versatile. It is high in dietary fiber and iron and a good source of good quality complex carbohydrates, protein, calcium, phosphorus, iron, copper, zinc, boron, magnesium, aluminum, barium, and thiamin. A big advantage, the iron from teff is easily absorbed by the body. Teff is also considered to have an excellent amino acid composition (including all 8 essential amino acids for humans) and has lysine levels higher than wheat or barley. Because of this variety, it stimulates the flora of the large intestine. Most importantly, it contains no gluten, so it is appropriate for those who have a wheat allergy and those suffering from celiac disease. White teff is relatively more nutriotious than the red colored variety.  Along with other alternative grains like quinoa and millet, teff has become a staple.

There are a number of ways to use teff. In Ethiopia, teff is the primary ingredient in injera, a type of fermented bread, a staple of Ethiopian cuisine. Teff can also be ground into flour to make an excellent gluten-free flour alternative. It can be used effectively t o make pie crusts, cookies, breads, and an assortment of other baked goods. Teff can also be eaten whole and steamed, boiled, or baked as a side dish or a main course or used as a thickener.
I have personally used it in breads, cookies, pancakes and tortillas with great success.

Availability: Some of the companies that offer teff are Shiloh Farms (http://www.shilohfarms.com) and Bob’s red Mill (http://www.bobsredmill.com).  Teff is available in most health food stores like Fountain of Vitality and Whole Foods and through online stores like Amazon. Here are links to some of the products available through the Amazon store:

Bob’s Red Mill Whole Grain Teff Flour, 24-Ounce,Packages (Pack of 4)

Ivory Teff Grain, 1 lb.

Shelf Life: If stored in cool, dry and dark conditions – it will keep for about a year.

www.wisegeek.com and www.wikipedia.com are good online sources for further information about teff.

What is rice flour? Raw rice is ground finely to get rice flour.  Brown rice flour is got got from unhulled rice and white rice flour is obtained from dehusked rice.  http://www.wisegeek.com

It is easily available in health food stores like Fountain of Vitality and Whole Foods and online stores like Amazon.com. Bob’s Red Mill and Arrowhead Mills are good sources of gluten-free white rice flour and brown rice flour. Follow the following links to some of the products in the Amazon store:

Bob’s Red Mill White Rice Flour, Organic, 24-Ounce Packages (Pack of 4)

Bob’s Red Mill Organic Brown Rice Flour, 24-Ounce Packages (Pack of 4)

Arrowhead Mills Brown Rice Flour, 2 Pound Bags (Pack of 4)

It is also available in Indian stores because rice flour is widely used in Indian cooking.