Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1):

  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams

    Is Fonio Gluten-Free and Safe for People with Celiac Disease?

    Jefferson Adams
    1 1
    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

      What is fonio, and is it gluten-free and safe for people with celiac disease?

    Is Fonio Gluten-Free and Safe for People with Celiac Disease?
    Caption: Fonio makes great gluten-free bread. Image: CC BY-ND 2.0--jokkale.communication

    Celiac.com 03/10/2020 - One question we get a lot at celiac.com is: Is fonio gluten free and safe for people with celiac disease? Fonio is a highly nutritious African grain that is gluten-free and safe for people with celiac disease.

    Our recent article on fonio talks about its origins, and how it is traditionally grown only in the Sahel region of Africa — a narrow belt that runs south of the Sahara and north of the savannah from the Atlantic Ocean to the Red Sea.

    Celiac.com Sponsor (A12):

    Fonio high in nutrients, and is rich in fiber, protein, amino acids, B vitamins, zinc and magnesium. Fonio has a slightly nutty flavor, produces excellent gluten-free flour, and works well for baking. Fonio can also be eaten alone like couscous or quinoa. 

    Another good thing mentioned in the article is the fact that a new state-of-the-art processing plant in Senegal in West Africa, coupled with a pasteurization and quality control plant in North Dakota will likely raise annual exports of fonio, and help to make this gluten-free grain much more familiar to people with celiac disease and gluten-sensitivity.

    So, yes, fonio is gluten-free and safe for people with celiac disease. 

    1 1

    User Feedback

    Recommended Comments

    There are no comments to display.

    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.

  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):

    Celiac.com Sponsors (A17):

  • Related Articles

    Jefferson Adams
    Celiac.com 04/04/2014 - Many people looking for gluten-free grains that pack a big punch turn to ancient grains like quinoa, sorghum, and millet. Now, more and more people are expanding that list to include teff, the ancient grain that is a staple in the Ethiopian culture.
    In fact, in some circles, teff is being called the next rival to quinoa. That may be due in part to the...

    Carol Fenster, Ph.D.
    This article originally appeared in the Autumn 2007 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 03/19/2015 - Almost half of Americans eat no whole grains at all and those who do eat them only consume a single serving per day—far below the 3 to 5 daily servings recommended by the USDA. People often tell me, "I might eat more whole grains if I just knew wh...

    Jefferson Adams
    Celiac.com 05/04/2015 - Kansas farmers grow a lot of wheat. People with celiac disease avoid wheat like the plague. Not only are people with celiac disease avoiding wheat, but the vast majority of people who avoid wheat now do so for non-medical reasons.
    With celiac disease rates on the rise, and millions of non-celiacs now avoiding gluten for non-medical reasons, the gluten...

    Jefferson Adams
    Celiac.com 01/17/2020 - What's fonio and why is it set to take the gluten-free world by storm? In West Africa, fonio is well-known for its great taste and dish nutritional profile. In addition to being a nutritious and great tasting, fonio is a versatile and highly sustainable crop. Fonio does well in dry areas, has low water needs, and grows well without pesticides.