Grain & MillingBeginner
Millet
Small gluten-free grains used whole or as flour.
A name for several small-seeded grasses, like pearl, finger, and proso millet, grown for thousands of years across Africa and Asia. Millets are gluten-free and show up in flatbreads such as Indian bajra roti, porridges, and fermented drinks. In wheat bread, whole millet adds crunch as an inclusion or soaker, and millet flour is used in gluten-free blends.
By Henry Hunter · Updated
Henry's notes from the bench
- Toast whole millet in a dry pan before adding it to dough. It tastes nuttier and stays pleasantly crunchy.
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