Nutty and slightly sweet, millet flour has a fine texture and a subtle grainy flavor that adds depth to baked goods. Its gluten-free nature makes it an appealing alternative for those avoiding wheat.
Where it comes from
Millet is one of the oldest cultivated grains, with roots deeply embedded in Asian and African cuisines, where it has been a staple food for millennia, often used in traditional dishes.
In the kitchen
Millet flour serves as a base for gluten-free baking, enhancing recipes for breads, pancakes, and porridge, while also thickening soups and stews with its absorbent properties.
Nutrition (per 100g)
350kcalCal
11.0gProtein
4.0gFat
70.0gCarbs
8.0gFiber
Values are AI-estimated, not from a laboratory database
