Shipetaukin Gluten Free Lectin Free Fonio Ancient African Whole Grain Supergrain Multipurpose Flour (15 Ounces)

We are still new to this flour and learning how to use it in place of glutinous flours. From a digestive point of view it is delightful with no adverse affects.

it is hard purchasing a product when you do not have knowledge of but need it for something special and this did not disappoint

Celiac warning: way at the bottom, this says that this is produced in a facility that processes wheat. Argh. Proceed with caution.This is pricey, but Fonio is also a more nutritionally complete food than most grains we eat in the US, so there are some benefits to the expense. Also, of course, it's naturally gluten free (but see above).This has a bit of a grainier texture than typical white wheat flour, so it would be good to choose what you make with it accordingly. So far, I've just used it to make gravy, and yeah, the graininess came through. It's also less 'fluffy' than white wheat flour in the back, so a bit denser. I think it would be good to keep this in mind when substituting in baking recipes. You probably need a bit less.I am really happy to have discovered Fonio, and like this flour.Because I have some grain allergies, I burrowed into the phylogenetics (evolutionary relationships) of Digitaria exelis a bit to understand how closely related this is to wheat and rice. (Bizarrely, I am allergic to rice, as well as wheat.)Broadly, these are Poaceae, the grass family. Pooideae is the subfamily that contains many of the grains we eat in the US, including wheat, barley, oat, and rye. This is closely related to Bambusoideae, bamboos. Oryzoideae is a neighboring subfamily that contains rice. These are all in the BOP clade of grasses (I'm not 100% sure what 'bop' stands for, but I'm going to take a wild guess that 'we are tired of naming things', and this is Bambusoideae, Oryzoideae, and Pooideae clade.)Digitaria exelis is in the PACMAD clade, and then the Panicoideae subfamily, which includes corn, sugarcane, and sorghum. For my allergies, I can stop there because the things I can't eat are in the BOP clade, and (so far, at least), I can eat corn and sorghum and sugar.For my allergies, this seems to be a safe food. It's nutritionally complex, and easy to use, so it's a keeper for me.

I never tried fonio flour before, so I’m not the best judge of what this is supposed to taste like, but I’m always interested in trying new foods, so here’s my review.The package says this is a “Product of Africa.” That’s really vague. There are a lot of countries in Africa. The description makes a big deal about how this is “Selectively Sourced” whatever that means, and how the company deals ethically with farmers, but not even naming the country this is from looks a bit suspicious.Anyway, I tried this flour in a gluten-free yeast-risen bread recipe I use often. The recipe also includes the usual gluten-substitutes like eggs, tapioca flour, and ground psyllium seed husk. I normally use a mix of gluten-free flours for this recipe, but I used just this fonio flour, (and some tapioca flour) for this batch to get an idea of what this flour is like. I had to add extra water to get the dough to its usual texture.The bread seemed to rise well at the start, but then deflated a bit as it baked, as gluten-free breads often do. Anyway, the end result was delicious, if dense. It had a pleasant, mild flavor and a light color, like bread made from unbleached white flour. It held together well. I’m sharing a photo I took with a macro lens to show the texture. I thought of sharing the recipe, but it still needs some adjustments to attain the fluffy texture people expect from bread, so I’m not bothering.Everyone in my family liked the bread. If this flour were cheaper, I can see experimenting with it until I develop some recipes that work really well with it, but at this price I probably won’t replace it once I run out. It’s worth buying at least once to try something new.

My brother is a pain, but he gives good food criticism, and my recipe for chicken tenders is according to him, a "restaurant quality" dish. What's this got to do about chicken tenders, well it's about the flour, and how it flavors the food. I was out of bread flour so I remembered I had this superfood, and thought I'd give it a try. I mix a half cup of flour with paprika, chili pepper, onion powder, celery salt, oregano, cumin, and Old Bay. Now fresh chicken tenders are sticky on the outside. Some people use buttermilk and flour to bread them and then fry, but I came up with something different that keeps the chicken infused with flavor, and stays moist. I replaced the normal wheat flour with this, and mixed the spices in as usual, then rolled the chicken tenders till well coated. The secret next is raw egg, I scramble some on a plate, and roll the coated tender in it, then quickly put in a plate of Panko or bread crumbs. Yes, I know this kind of defeats the non-gluten nature, but I was looking for taste. I used bread crumbs, then I fried at 350 degrees in half inch of peanut oil (I'm just violating all the possible potential allergies I guess), and fry it three minutes a side. I then let rest on paper towels, and eat with honey mustard as tenders, or make into a chicken sandwich, or salad. I have to say this worked better for infusion than may last time making this with wheat flour, the taste of the tenders was great, and helped by the grain spice mix.Since I made it so people with allergies couldn't use this recipe, I decided to make something next they could. The first batch of pancakes did not turn out good, so forget that one, and lets go to second try. I needed something to make it a bit lighter, so in addition too almond milk (trying to keep out dairy here), I added some baking powder. I normally don't but, without eggs, milk, or butter, the pancakes were too heavy and dense. They were edible, but not good. The baking powder helped put some air into them on the griddle. I ate mine with butter, but they were light enough to just use syrup or fruit as a topping. Unlike the chicken tenders I don't think this elevated the taste of the pancakes, but they were still decent. Recommended.