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Millet Flour

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Product Description

Millet flour is flour made by grinding millet seed into a powder. It’s an uncommon flour to use in the US, though it is beginning to gain in popularity since it is gluten free. This flour may be added to breads to reduce gluten content, or to produce lower carbohydrate bread, and the grain itself, though often thought of as the perfect birdseed, has an extensive history as an important whole grain in cooking, particularly in Asia, where millet may once have been used more extensively than rice.

Nutritionally speaking, millet flour bears some resemblance to wheat. A serving of the flour, judged as one third of a cup (35 grams) contains about four grams of protein, which is very close to wheat. In some ways millet is much superior to wheat. A single serving has 15% of the US Recommended Daily Allowance (RDA) of iron, and is high in B vitamins, magnesium and potassium. It also has 12% of the US RDA of dietary fiber, which can make for a healthy alternative or addition to wheat.

One aspect of millet flour that many people praise is its sweet taste. It’s comparable to sorghum but tends to lack the bitter aftertaste most associate with sorghum flour. You can often cut sugar in recipes when you use the flour, since you’ll be deriving some natural sweetness from millet. Also a little millet flour in breads makes them lighter with a crunchy crust, which many people find delicious.

Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest.

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