What it is
A tiny West African grain, one of Africa's oldest cultivated cereals, central to Sahel cooking — and naturally gluten-free.
Why your biology objects
A whole ancient cereal, unusually rich for a grain in the sulfur amino acids methionine and cysteine, with a low glycemic profile and no gluten. Still a cereal seed, so it carries phytic acid — the traditional washing and cooking is the fix.