FLOUR POWER: Africa’s ancient grains find new favour with gluten-free foodies

Africa's traditional grains, such as cassava, millet, sorghum and teff, are gaining popularity among health-conscious consumers as gluten-free alternatives to wheat. The market for gluten-free bakery products has seen significant growth, with the global market valued at approximately $2.6-billion in 2021, projected to reach $7.38-billion by 2034, according to Fortune Business Insights.

African businesses are seizing this opportunity by transforming these indigenous crops into premium food products for both domestic and export markets.

The shift towards gluten-free diets is not solely driven by medical necessity, as consumers increasingly experience gluten sensitivities or allergic reactions. Nutritionist Judith Moraa explains that people are choosing gluten-free foods for various reasons beyond coeliac disease. These crops are rich in dietary fiber, supporting digestion and offering nutritional benefits.

Additionally, these crops are often locally sourced, reducing dependence on imported wheat and strengthening domestic agricultural value chains. Moreover, they are more resilient to drought and climate change, making them attractive as governments prioritize food security.

African researchers are developing innovative technologies to improve the quality and affordability of gluten-free baked products. At the University of Pretoria, food science PhD researcher Daddy Kgonothi has created a patented modified marama bean protein concentrate designed to enhance the texture and affordability of gluten-free baked goods.

In South Africa, researchers are also exploring the conversion of cosmetically rejected potatoes into gluten-free foods, creating new markets for produce that would otherwise go to waste. In Kenya, researchers are developing gluten-free breads, muffins, and pancakes using potato flour, which can help reduce food waste and improve farmers' returns.