Millet FlourMillet flour is similar to wheat in its protein content, but is gluten free, with a rougher texture, and a sweeter taste. It is rich in iron, Vitamin B, magnesium, and potassium.
- Replace a third of the wheat flour usually used to bake bread, to reduce the carbohydrate or gluten content.
- Mix with a variety of other gluten free flours such as potato, tapioca, chickpea, or rice flour to make up your own 100% gluten free flour. Add something like xanthum gum to help bind mixtures when baking with gluten free flours.
Used on it's own, millet flour can make pancakes, flat breads, and tortillas, and sweet or savoury porridge.
