Millet Flour

  • 1 cup weight = 120 grams
  • A sweet tasting flour that is easy to digest, Millet imparts a light beige or yellow color to foods. A good source of protein, fiber, B-complex vitamins, including cholesterol-lowering niacin, thiamin and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is also high in iron, body tissue-repairing phosphorus, potassium, and magnesium.
  • It is one of the oldest grains known to us; it has been a staple food in Africa and India for thousands of years and was the prevalent grain in China before rice became the dominant food. Creates light baked goods with a mildly sweet, nutty taste and creamy texture. It is one of the least allergenic and most digestible grains, helping to alkalize the body, and helps heat the body in cold weather.
  • Millet adds structure to gluten-free baked items. It is excellent for flat breads, breads, pizza and other items containing yeast.

Store in: the refrigerator or freezer in a tightly sealed container.
How to use: for best results, use no more than 25 percent millet flour in any flour blend.
Watch out for: short shelf life. Millet can quickly become rancid and bitter.
Substitution: try an all-purpose GF flour blend or rice flour or sorghum or potato flour