Gluten-Free Fans Should Consider Flours Made With Cassava, Teff

December 5, 2018: 12:00 AM EST

Consumers with celiac disease who need to avoid gluten and others who are trying to eliminate gluten from their diet should look into using flour made from the root vegetable cassava or the African grain teff. As consumers explore regional African and Latin American cuisines in the upcoming year, they may begin experimenting with cassava and teff flours. A gluten-free eatery in Chicago bakes cheese into cassava flour, a staple in Ecuador, to make a cheese bread that is served at the restaurant. And the owner of an Ethiopian restaurant in Falls Church, Va., says that naturally gluten-free teff is a staple in her country. Meaza Zemedu says that in Ethiopia, they use teff to bake muffins, cakes, and bread.[Image Credit: © Brett Hondow from Pixabay]

Rasha Ali, "African, S. American foods go against grain", USA TODAY, December 05, 2018, © USA TODAY, a division of Gannett Satellite Information Network, LLC.

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