How To Bake With Millet Flour
When baking, you can safely replace up to 25 percent of the flour in your recipe with millet flour.
You may have the best success by following this tip from Stewart: As with most gluten-free flours, I recommend combining millet flour with gluten-free starches for baking, she says. I like a ratio of 2 cups millet flour, ½ cup tapioca starch, and ½ cup potato starch, plus xanthan gum, for baking bread, cake, and muffins.
Who Shouldnt Eat Millet
One caveat when it comes to consuming millet flour: While millet flour is nutritious, it is not recommended for people who have problems with their thyroid, says Divya L. Selvakumar, RD, a registered dietitian in Laurel, Maryland. This is because the flour can drastically reduce iodine levels. Millet flour contains goitrogens, which can give rise to goiters if not enough of iodine is consumed.
A goiter is a swelling of the neck caused by an enlarged thyroid.
What To Consider When Starting A Gluten Free Diet
Millions of people are now avoiding gluten. Some people avoid gluten because they have a gluten-related disorder like Celiac Disease. Others avoid gluten because it helps them feel their best. If you’re not sure how to get started, check out our Guide to a Gluten-Free Diet.Gluten is found naturally in ingredients like wheat, barley, and rye. It may also be found in other grains like oats due to cross-contamination. If you scan a food product with Fig, it will tell you if an ingredient like millet flour naturally has gluten or if it may be at risk of cross-contamination.When searching for gluten free foods, look for a certified gluten free logo. In the United States, this means the product has less than 20 parts per million gluten. Also check allergen statements for the presence of wheat.We’ve done our best to ensure this note on millet flour is accurate. When starting a gluten free diet, it’s generally best to work with a trained dietitian or clinician.
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Millet: Ancient Whole Grain
Enter millet. This ancient grain was cultivated in East Asia as far back as 10,000 years ago, according to archaeologists. Surprisingly, the cultivation of millet in prehistoric times was more prevalent than even rice, particularly in what is now China and the Korean peninsula.
Millets resistance to drought is perhaps the reason for its popularity in ancient times and its spread to Europe by 5000 B.C.
Despite the 5000 years cultivating this whole grain as a staple food, millet porridge is considered a traditional food in Russia as well as China. Use of millet is also widespread in Africa, like gluten-free teff, likely due to the drought-prone climate.
% Millet Sandwich Bread
Vegan gluten-free 100% millet sandwich bread is the new white bread! This fine-textured, crusty loaf has a toasty, mild-corn flavor that goes with everything . Easy to make, it is also oil-free, sugar-free, xanthan gum-free, yeast-free and perfectly delicious.
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Domestication In West Africa
Pearl millet was definitely domesticated in Africa by 3500 before present, though 8000 before present is thought likely.:160 Early evidence includes finds at Birimi in West Africa with the earliest at Dhar Tichitt in Mauritania.
Pearl millet was domesticated in the Sahel region of West Africa, where its wild ancestors are found. Evidence for the cultivation of pearl millet in Mali dates back to 2500 BCE, and pearl millet is found in the Indian subcontinent by 2300 BCE.
My Oven Has A Convection Setting Should I Use It For This Bread
No, definitely not. Convection ovens are wonderful for many types of recipes, but not every recipe. Convection ovens excel at quick, crisp cooking. They are not the right choice for long slow baking, and that is definitely the case for this bread.
Convection ovens can force the outer layer of this bread to rise and separate from the inside of the bread. This will lead to several results: a big bubble under the surface of the loaf a gooey middle and bottom and a hard outer crust.
This bread needs the low, slow radiant heat of a conventional oven.
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May Help Lower Cholesterol
Millets contain soluble fiber, which produces a viscous substance in your gut. In turn, this traps fats and helps reduce cholesterol levels .
One study in 24 rats found that those fed foxtail and proso millet had significantly reduced triglyceride levels, compared with the control group .
Additionally, millet protein may help lower cholesterol.
A study in mice with type 2 diabetes fed them a high fat diet with millet protein concentrate. This led to a decrease in triglyceride levels and significant increase in adiponectin and HDL cholesterol levels, compared with the control group .
Adiponectin is a hormone with an anti-inflammatory effect that supports heart health and stimulates fatty acid oxidation. Its levels are usually lower in people with obesity and type 2 diabetes (
Furthermore, you can lower millets antinutrient content significantly by soaking it overnight at room temperature, then draining and rinsing it before cooking .
Plus, sprouting reduces antinutrient content. Certain health food stores sell sprouted millet, though you can also germinate it on your own. To do so, place soaked millet in a glass jar and cover it with a cloth thats secured with a rubber band.
Turn the jar upside down, rinsing and draining the millet every 812 hours. Youll notice small sprouts beginning to form after 23 days. Drain the sprouts and enjoy them right away.
What Is Millet Nutrition Benefits And More
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Millets are a group of cereal grains that belong to the Poaceae family, commonly known as the grass family .
Its widely consumed in developing countries throughout Africa and Asia. While it may look like a seed, millets nutritional profile is similar to that of sorghum and other cereals .
Millets have gained popularity in the West because they are gluten-free and boasts high protein, fiber, and antioxidant contents (
They have multiple advantages over other crops, including drought and pest resistance. Theyre also able to survive in harsh environments and less fertile soil. These benefits stem from their genetic composition and physical structure for example, its small size and hardness .
Although all millet varieties belong to the Poaceae family, they differ in color, appearance, and species.
This crop is also divided into two categories large and small millets, with major millets being the most popular or commonly cultivated varieties .
Large millets include:
Pearl millet is the most widely produced variety intended for human consumption. Still, all types are renowned for their high nutritional value and health benefits.
Millets are small cereal grains that belong to the grass family. Resilient in harsh environments, its commonly cultivated in Asian and African countries.
One cup of cooked millet packs (
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Should I Try Using Millet Flour
Millet flour is a great option for those looking to add new flavours and textures, its not too expensive either! And the best part? It has the health benefits of lowering cholesterol levels and improving gut functions.
Millet flour is best used in combination with wheat flour in baking. Its earthy flavour can further enhance the flavour profile of your baked goods. All at the same time keeping them moist and fluffy!
Millet In Schr Products And Recipes
Youcan rest assured that all Schär products containing millet flourare certifiedgluten-free. We have a delicious range of bread and pasta products that are made using millet flour. On the bread side, these include ourMaster Baker’s Classic,Landbrot Mehrkorn multigrain rustic breadandKaisersemmel rolls. For gluten-free pastas made from millet flour , you have ourfusilli,spaghettiandpenne, to name a few.
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Is Quinoa A Millet
Quinoa is a pseudo-cereal, which means that its more closely related to beets and spinach than wheat. This makes sense given the plant from which quinoa originates goosefoot. Quinoa and millet mainly differ in nutritional content. Quinoa is complete with all nine essential amino acids, while millet only has half of the needed ones.
Gluten Free Vs Grain Free
Millet flour and sorghum flour are both grain flours. Not everyone can tolerate all grains and grain free recipes are now easy to find. If you bake with grain flours then you can use both millet flour and sorghum flour. The journey to improving your gut health is individual but if you are still struggling you may want to investigate grain free baking. For gluten free bakers, whether you are celiac or not, the ability to choose recipes and substitute flours is a worthwhile skill.
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Millet Bread: Logical Substitute For Wheat
The protein structure of millet is quite similar to wheat. The one glaring exception is that millet is a gluten-free grain. Wheat contains copious amounts of this hard to digest plant protein.
When plain millet flour is used for baking bread , the resulting loaf is light, white, and quite similar in texture to wheat bread. As a result, people who wish to avoid gluten tend to immediately gravitate to millet bread as the most logical and palatable substitute.
Millet bread is extremely popular in health food stores. Samis Bakery and Deland Bakery are two local bakeries that sell an absolute ton of millet bread to these stores around my local metro area. I recently corresponded with a person up the East Coast of the USA who was consuming a lot of the millet/flax chips as an alternative to wheat-based snacks and had no idea of the potential health risks from consuming so much millet.
It was this discussion that led me to write this blog and warn folks about the dangers of consuming too much millet!
Can I Use Something Other Than Whole Psyllium Husks
I also do not recommend psyllium powder. It can work as a substitute for the whole husks in some recipes, but not with this bread.
Happy baking! Let me know if you give this a try :).
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Side Effects Of Millet Flour
Excessive consumption of millet flour might cause excessive side effects to your health. Thats why you should consume your millet with a careful amount. Millets are safe when you consume this in a moderate amount.
Excessive consumption of millet can interfere with the production of thyroid hormones and inhibits iodine uptake and utilization by the thyroid gland. The deficiency of iodine is a significant health problem that leads to an enlarged thyroid gland, known as goiter.
How Do You Take The Bitterness Out Of Millet Flour
We can relieve the bitterness of millet by removing the oxidized oils from its shell. To do this, sort out and rinse the cereal in water at a moderate temperature. This is to avoid ruining it entirely with cold liquid. After 2-3 minutes you will need to drain off any excess water before mixing it up for consumption.
Adding some sugar and fresh berries is also helpful in naturally doing this. Topping off with an extra dash of cinnamon, vanilla, and ginger can also help. Incorporating fruitiness and sweetness will make the bitterness less obvious.
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May Help Control Blood Sugar Levels
Millets are rich in fiber and non-starchy polysaccharides, two types of undigestible carbs that help control blood sugar levels .
This cereal also has a low glycemic index , meaning that its unlikely to spike your blood sugar levels .
Thus, millets are considered an ideal grain for people with diabetes.
For instance, a study in 105 people with type 2 diabetes determined that replacing a rice-based breakfast with a millet-based one lowered blood sugar levels after the meal .
A 12-week study in 64 people with prediabetes gave similar results. After eating 1/3 cup of foxtail millet per day, they experienced a slight reduction in fasting and post-meal blood sugar levels, as well as a decrease in insulin resistance .
Insulin resistance is a marker for type 2 diabetes. It occurs when your body stops responding to the hormone insulin, which helps regulate blood sugar .
Whats more, in a 6-week study in rats with diabetes, a diet containing 20% finger millet led to lower fasting blood sugar levels and a drop in triglyceride and cholesterol levels .
What Does Millet Taste Like
Millet is a mild-flavoured grain that is often toasted before cooking. It has the subtle flavour of corn, but is slightly sweeter and holds nutty flavours when cooked. Similar to rice, it doesnt have much taste on its own. But if you want some extra flair with your food, millet is an excellent addition.
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Rich In Protein Iron Calcium Folic Acid Magnesium And Zinc And Insoluble Fiber That Supports Digestion
In combination with other anaerobic flours, it is great for baking cookies and pancakes, pies. It is also a great thickener for soups and sauces.
Nutritional value in 100 g:
Energy value – 1649 kJ / 390 kcal
Fat – 4.3 g
of which saturated fatty acids – 0.5 g
Carbohydrates – 75 g
of which sugars – 1.7 g
Protein – 11 g
Meet The Millet Plant
Millet is a cereal grain and was likely first cultivated more than 4,000 years ago in Asia. A major grain in Europe during the Middle Agesand always a staple in lesser-developed countriesmillet is making a comeback in America today. Youll find millet in everything from breakfast cereals to flour to gluten-free beer.
Millet can be turned into flour in a few ways. It can be ground on millstones or it can first be puffed and then milled into pre-gelatinized flour.
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Best Substitutes For Millet Flour In Gluten
Millet flour is naturally gluten-free and nutrient-dense, making it a convenient way to give your dishes a nutritional boost.
However, if you cannot find millet flour in your local area or simply have some other options in your pantry, there is no need to fret.
There are dozens of millet flour substitutes you can use that produce near-identical results. Many of these substitutes are still nutrient-dense and gluten-free.
How To Prepare And Eat Millets
Millets are a versatile ingredient that makes a good rice replacement when cooked whole.
To prepare it, just add 2 cups of water or broth per 1 cup of raw millet. Bring it to a boil, then simmer it for 20 minutes.
Remember to soak it overnight before cooking to lower its antinutrient content. You may also toast it in a pan before cooking to enhance its nutty taste.
Millets are also sold as a flour.
In fact, research suggests that making baked goods with millet flour significantly enhances their nutritional profile by increasing their antioxidant content .
Additionally, this grain is processed to make snacks, pasta, and nondairy probiotic beverages. In fact, fermented millet acts as a natural probiotic by providing live microorganisms that benefit your health (4,
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The History Of Millet
The word millet is derived from Latin Milium, symbolizing the abundance of seeds growing on a single bunch.
Millet cultivation appeared around 10,000 BC in the Yangtze and Yellow River basins in China. Millet is still one of the most important traditional crops in Asia. It was also cultivated in Libya from 7,500 BC. Europeans have integrated it into their cuisine since antiquity, where they would turn it into patties or incorporate it into their porridge. In Europe, millet farming declined with the introduction of corn in the 16th century. Today, it is mainly farmed in dry areas of Africa and Asia, as this very small-seeded cereal thrives in hot climates. Asia and Africa produce 94% of the worlds millet production, which translates into some 28 million tonnes each year. India is the worlds largest producer. In Western countries, it is better known for filling bird feeders and pillows rather than as a cooking ingredient!
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How To Make Millet Flour At Home
Alternatively, whole millet can be ground into a fine flour and used in baked goods.
While you can easily buy millet from from the store, I find that grinding it at home is so easy and effortless that I rather do it myself.
Plus its also cheaper to make your own homemade millet flour, especially if youre using it on a regular basis.
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Why Can’t Some People Eat Gluten
Most individuals who can’t eat gluten either have celiac disease. Gluten contains peptides, which are short amino acid chains connected by peptide bonds. Each of these bonds links a carbon-oxygen pair from one molecule to a second molecule’s nitrogen-hydrogen pair. In people with celiac disease, the immune system treats these peptides as dangerous foreign bodies. This immune response leads to intestinal inflammation, a key complication of celiac disease. Current research suggests that a genetic mutation on chromosome 6 may be a key to this immune system response.
Gluten sensitivity can have other causes. While it’s still not well understood, non-celiac gluten sensitivity may result from other kinds of proteins and short-chain carbons found in grains that contain gluten. Those short-chain carbons, also known as FODMAPs, include some types of sugars that can absorb water and ferment inside one’s colon. While most people can handle ingesting FODMAPs without incident, others experience discomfort such as gas, diarrhea, and bloating when they ferment in the small intestine.