Africa’s Ancient Grains Find New Favour With Gluten-Free Foodies
Drought-resistant and locally sourced, they are sustainable alternatives to wheat and the market for them is growing. As health-conscious consumers increasingly look beyond wheat, Africa’s indigenous crops are finding new commercial value. Growing demand for gluten-free foods is encouraging bakeries, researchers and food manufacturers to transform traditional staples such as cassava, millet, sorghum and teff…