Gluten Free All Purpose Flour
Fair Partnership – Direct from the Farmers
- Raw, Vegan, Gluten-Free
- High in protein
- Low Glycemic Index
- Tolerated by Diabetics
Using Fonio Flour
Smallest in the millet family, Fonio is a sustaining, nutrient dense ancient grain. It is gluten-free and has a low glycemic index.
Easy to digest, with a delectable nutty flavor, Fonio is particularly high in the amino acids Methionine and Cysteine. It is also a source of Magnesium, Zinc, Thiamine (vitamin B1), Riboflavin (Vitamin B2), Calcium, and Phosphorous. Its protein contains almost twice as much methionine as egg protein, and its overall nutritional profile compares favorably with other grains. Atacora finely grinds Raw Fonio into a multi purpose, gluten-free flour.
Fonio Flour can be used as a gluten-free baking mix or as a substitution to flour, and can be added to breads, pancakes, muffins, pizza dough, and more.
Truly delicious and best gluten free flour out there.
- Gluten-Free Flour
- All-Purpose -- Ideal for replacing wheat flour in recipes
- Fonio is a good source of Protein
- Fonio has almost all of the Essential Amino Acids
- Fonio is rich in Amino Acids Methionine and Cysteine
- Rich in Essential Amino Acids
Fonio just so happens to be prominent right in Atacora's home around Boukombé, Benin!
Fonio starts out looking like a nice, green lawn, and at maturity looks a lot like hay. The seeds are less than a millimeter long and half as wide, and have a husk, necessitating some pretty serious work to make it ready to eat.
Harvest is done BY HAND with HOMEMADE KNIVES. Harvesters make sheaves and set them to dry. They construct a platform where adolescents stomp the sheaves to remove the grain. It is then winnowed in traditional flat basketry.
Women pound the grain in traditional wooden mortars to remove the husks, and winnow again. The grain is then washed three times to remove sand, redried and cooked.