The Best Beginner’s Guide to Baking with Millet Flour

Whole Grain Millet Flour Properties

Millet Flour is a versatile flour with a mild flavor that can be used in both sweet and savory recipes. Millet flour is rich in protein, fiber, and various minerals like manganese, phosphorus, and magnesium. Eggs or xanthan gum are needed to make them light when used in bread. It is an excellent addition to quick breads like cakes and muffins. Millet doesn’t work well as a direct substitute for wheat flour. It is best used in combination with other gluten-free flours.

Simple tips for baking and cooking with millet flour:

• It works well in combination with nut flours, such as almond or pecan, due to its subtle, nutty, earthy flavor.
• It absorbs a lot of liquid due to its high fiber content, so increase the liquid in your recipe and leavening to avoid dense finished products.
• For a textural difference, use millet flour as a 25% substitute for wheat flour in recipes that already use 100% wheat flour. Combine it with other gluten-free flours to achieve the best texture for your baked goods.
• It is an excellent thickener for soups, sauces, and stews.
• Store in a cool, dry place. It is best used within 2 to 3 months. Store in the freezer in an airtight container to keep it even fresher tasting.

Key Properties

• Gluten-Free: Millets belong to the Poaceae family, but unlike wheat, they do not contain gluten proteins.
• Nutrient-rich: Millet flour is a good source of protein, fiber, and essential minerals, including manganese, phosphorus, and magnesium.
• Versatile: It can be used in a wide range of baked goods, such as bread, cakes, muffins, and cookies.
• Mild Flavor: Millet flour has a mild, slightly nutty flavor that is reminiscent of corn, complementing both sweet and savory recipes.
• Whole Grain: It is a whole grain, meaning the entire seed is used in the flour-making process, preserving its nutritional value. That said, millets contain other non-gluten proteins as well as dietary fiber. This makes the ancient crops easily digestible and a great addition to a nutritious meal, all while adhering to dietary restrictions.
• Baking Properties: The high-protein flour is also high in fiber. For optimal results, use no more than 25% millet flour in a flour blend. (¼ cup yields 4 grams of fiber and 3 grams of protein.)

Chef’s Gluten Free Fresh Milled Millet multi-grain flour

• 24 oz. Specialty Grains Organic Millet
• 24 oz. Specialty Grains Organic Sorghum
• 12 oz. Specialty Grains Organic buckwheat
• 12 oz. Specialty Grains brown rice

Measure by weight. Mix the grain. Mill on the finest setting.