Grain & MillingBeginner
Fonio
/ˈfoʊ.ni.oʊ/
Fast-cooking, gluten-free West African grain.
A tiny-grained millet that's been grown in West Africa for a very long time, in places like Senegal, Mali, and Guinea, and holds a respected place in many of the region's food traditions. It's gluten-free with a light, slightly nutty flavor, and the cleaned grain cooks very fast, in just a few minutes. Bakers use fonio flour in gluten-free blends or as a small addition to wheat breads.
By Henry Hunter · Updated
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