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03 March 2014

Ethiopian grain a gluten-free alternative to wheat

Teff, a crucial food staple in Ethiopia, is gaining increased interest abroad among health aficionados seeking a nutritious, gluten-free alternative to wheat.

Under a searing midday sun, a herd of cattle circles atop a pile of golden teff, thrashing the wheat-like grain, a method that has been practised by Ethiopian farmers for centuries.

Relatively unknown outside of Ethiopia – for now – the cereal is predicted to replace quinoa as the latest global "super-food".

Price already too high

(Picture:Teff flour from Shutterstock)

 
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