Multiple outlets report rising interest in Africa’s ancient grains among gluten-free consumers and food businesses. These grains are described as drought-resistant and locally sourced, positioning them as potential alternatives to wheat in gluten-free products.
The articles frame the trend as part of a broader shift toward sustainable and locally produced ingredients. They say demand is growing as gluten-free consumers seek options beyond wheat-based products, and as companies look to incorporate African grains into foods. Both sources emphasize the grains’ environmental advantages—particularly their ability to withstand drought—and the economic and supply-chain benefits of sourcing them locally.
Daily Maverick focuses on sustainability and market growth, while AllAfrica repeats the same core points, presenting the story through a wider Africa-focused lens. Neither source provides detailed figures, named grains, or specific companies, but they converge on the same basic message: ancient African grains are increasingly used and promoted as gluten-free food ingredients.
