I have a cookbook w/ a recipe for chocolate cake made w/ teff. I made it a few weeks ago and, although the taste was good, the texture was really gritty. Is that typical of teff? I'd like to use it, but not if it feels like a mouthful of sand. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/grossedout.gif" style="border:0px solid;" title="gross"> Any ideas?