Africa: Africa's Ancient Grains Find New Favour With Gluten-Free Foodies

What the report says

Africa’s indigenous grains are gaining renewed commercial attention as consumers seek gluten-free foods and food producers look for drought-tolerant alternatives to wheat. In a Daily Maverick report distributed by AllAfrica, bakeries, researchers and manufacturers are said to be developing products made from crops such as cassava, millet, sorghum and teff for local and export markets.

The article highlights Nairobi as one example of the shift, with Kirsten Bakery using naturally gluten-free ingredients in breads, cakes and pastries. It frames the trend as part of a wider effort across the continent to turn traditional staples into higher-value food products. The report also notes that these crops are often locally sourced and can be more sustainable in dry conditions, which gives them added appeal in the face of climate pressures.

The story quotes Nairobi nutritionist Judith Moraa, who says some consumers avoid gluten because of sensitivity or allergic reactions, while also pointing to the nutritional value of these grains. She describes them as rich in dietary fibre, though the article also makes clear that people who tolerate gluten do not medically need to cut it from their diets.

More broadly, the piece suggests that changing food preferences are opening opportunities for African agribusiness, especially in bakery and packaged-food segments. It does not provide full market figures in the excerpt, but it indicates that demand for gluten-free products is expanding and could help create new value chains for indigenous crops.