Glutastic Post
Millet
January 30th, 2009 | caitlin | Categories: The Facts, Uncategorized
Tagged: Gluten Free, Gluten Free Calgary, Gluten Free Flour, Gluten Free Grains
Oh ya people, we’re talking about Millet today!
In Asia and Africa, millet is a staple cereal grain. Although it has fallen somewhat into obscurity in North America, I don’t think that all should be lost. Millet has some very redeeming qualities. Millet is not an acid forming food and so is soothing and easy to digest, and is one of the least allergenic grains.
Millet has a mildly sweet, nutty flavour, and is suitable for use in both sweet and savory dishes, or as an excellent substitute for buckwheat, rice or quinoa. Caution: millet flour should be combined with xanthan gum or another binder for raised breads, cakes etc; alone it makes excellent flat bread.
Nutritional benefits of millet:
- The highest iron content of any cereal grain.
- A protein content similar to wheat (11-15%)
- Rich in vitamins, especially niacin, thiamin, and riboflavin.
- High in calcium, iron, potassium, magnesium, zinc and pohosphorous.
- Rich in phytochemicals, including Phytic acid and Phytate.
Two cheers for millet: Woot Woot.
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3 Comments to “Millet”
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Maureen "Hold The Gluten"
February 1st, 2009 at 7:44 pm
I am OBSESSED with Millet!!! At first I was a little scared since I usually put millet in my birdfeeders, not my baking
I’ve been baking up a storm with millet flour & the results are great!
Randy
September 5th, 2011 at 5:55 pm
Sound like Mullet !! Get it? Mullet.
caitlin
September 5th, 2011 at 7:55 pm
Wow, you can rhythm! It also sounds skillet.