Tag: Baking with millet

With the rise in demand for diverse and nutritious ancient grains, more American consumers are asking: what is millet flour in the USA? This versatile and naturally gluten-free flour, made from ground millet seeds, has a long history in Africa and Asia and is now prized for its health benefits and mild, nutty flavor.

Millet has been a staple crop for over 10,000 years and is a naturally gluten-free grain. While millet flour offers a rich nutritional profile and mild, nutty flavor, directly substituting it for all-purpose flour requires significant adjustments to achieve desirable results. The absence of gluten, which provides structure in wheat-based baked goods, is the primary challenge.

Millet, an ancient grain cultivated for over 7,000 years, offers a delicate, nutty flavor and a satisfying, airy crunch when puffed. For those wondering what to do with puffed millet, its versatility is impressive, lending itself to everything from breakfast bowls to savory coatings and no-bake snacks.

Millet has been a staple grain in diets across Africa and Asia for thousands of years, prized for its ability to grow in harsh conditions and its high nutritional content. Now celebrated globally, millet powder is emerging as a versatile, gluten-free superfood for modern kitchens.

According to the Food and Agriculture Organization of the United Nations, millets were declared the International Year of Millets in 2023 to promote them as a sustainable and nutritious food source. For many home bakers, exploring these gluten-free grains can be both exciting and challenging. Choosing the right millet is key to successful baking, impacting everything from texture to flavor.