Fonio Flour
Fonio is a tiny but nutrient dense ancient grain native to West Africa. Rich in protein and essential amino acids, our Fonio Flour is naturally gluten free and boasts a light, slightly nutty flavor. It can be used in a wide variety of baking and cooking applications, from breads and cakes to cookies, pasta, as a breading or thickener, in gravies and more.
· Gluten free, vegan, non-GMO, low glycemic
· Fonio is a member of the millet family. It is drought tolerant, can be grown year-round and is considered a sustainable food source
· Milled at our facilities in North America to a fine texture
Suggested uses
Makes a delicious gluten-free substitute for wheat flour in a wide variety of baking applications.
Try in recipes for muffins, breads, cakes, pies, pancakes and waffles, or use as a gluten-free frying batter.
Basic prep
Use as is, no preparation necessary.
Storage & handling
Store in a dry, cool place.
Ingredients
Fonio.
Fonio is the smallest species in the millet family. Higher in protein than many other cereal grains, fonio is a nutritional powerhouse that is rich in essential amino acids and other nutrients. Fonio can be used in place of many grains like quinoa or millet, and has a taste and texture that could be likened to a cross between quinoa and couscous.
Grown in an area of land stretching from coastal Senegal to the northern tip of Cameroon, fonio is a staple crop in the sub-Saharan savanna climate of Africa and has been an essential part of the region’s cuisine for generations. There are two main varieties of fonio: white fonio (Digitaria exilis) and black fonio (Digitaria iburua), with white fonio being the most common and most widely used.
The people of West Africa have depended on fonio for thousands of years due to its nutritional benefits, as well as its ability to grow in poor soil conditions. This fast-growing grain—which can mature from seed to plant in just six to eight weeks—is traditionally hand-harvested then pounded with mortars and pestles to remove its tiny outer husks.
Fonio has been a necessity in many West African communities for generations. In fact, to the Dogon people of Mali, the world was first created from a single grain of fonio. While it is such an important part of West African cuisine and culture, it is relatively unknown outside of Africa.
This up-and-coming grain has a promising future and is one of the most unique and nutritious grains available. Our Fonio Flour is naturally gluten free and boasts a light, slightly nutty flavor. It can be used in a wide variety of baking and cooking applications, from breads and cakes to cookies, pasta, as a breading or thickener, in gravies and much more.
Classic recipe
Fonio Flour Pancakes with Raisins and Blueberries
Fonio is a nutrient dense ancient grain native to West Africa. Rich in protein and essential amino acids, our Fonio Flour is naturally gluten free and boasts a light, nutty flavor. In this recipe, it's transformed into golden pancakes studded with sweet raisins for a lightly sweet, wholesome breakfast perfect for leisurely weekend mornings.
