Millet Flour is made from Millet Seed, a small, round, yellow grain-like seed with a mildly sweet, corn-like flavor. When milled into flour, it looks similar to yellow cornmeal, and adds a lightly sweet flavor and crumbly texture to baked goods.
Ready to use. Add as needed.
Storage & handling
Store in a dry, cool place.
Ground millet seed.
Millet (Panicum miliaceum) is a small, round, yellow grain-like seed with a mildly sweet, corn-like flavor. Millet is native to Africa and Asia, and there is evidence of cultivation since the 5th century B.C. It was the most widely cultivated grain in China before rice, and the main staple grain in Europe during the Middle Ages. The seed of an annual grass and a common ingredient in birdseed when unhulled, Millet requires the least amount of water of any grain crop.
Millet Flour looks similar to yellow cornmeal, and adds a lightly sweet flavor and crumbly texture to baked goods. Recently, with the growing interest in gluten-free eating, Millet Flour has gained popularity as a gluten-free baking additive that provides extra protein and minerals to gluten-free dishes and baked goods.
Use Millet Flour as you would all-purpose flour. If baking gluten free and using only millet flour, consider adding Xanthan Gum as a gluten-free binding agent. If not baking exclusively gluten free, substitute Millet Flour for up to one-third of all-purpose flour in any recipe.
This hearty cake makes use of our versatile Millet Flour, which has a slightly sweet flavor that works well in baked goods. Although millet flour tends to impart a slightly crumbly texture, the addition of applesauce in this recipe leaves the cake moist and tender.