An ancient grain traditionally grown in Ethopia is fast overtaking quinoa as the new substitute for gluten free and protein rich products. Teff exports were once banned by the Ethopian government which feared a sharp rise in grain prices at home because of the popularity and demand for the grain overseas. In a Los Angeles restaurant, the cook makes bread in the traditional way. This is injera a spongy flatbread which is a national dish in Ethopia. It’s made with teff, which has become popular alternative to wheat and now looks set to overtake quinoa in the demand for non-gluten grains. Health conscious Californians are creating such high demand that it is now being stacked on the shelves of health food stores.