Millet is an especially wonderful and important grain for people following a gluten free diet. It contains quite a bit of plant protein and fiber as well as minerals such as calcium, magnesium, copper and iron, and B-vitamins, folate, Vitamin C, Vitamin E and Vitamin K. It’s cooks quickly and tastes great, similar to a combination of corn and rice. It’s makes a great side dish to legumes, salads and meats, and makes a delicious and nourishing gluten-free morning breakfast porridge.
Millet is a staple food in Asia and Africa. Although it’s gaining popularity in the United States as a nutritious gluten free alternative, many Americans are not familiar with it (other than as bird seed). There are several varieties of millet. The most common in the US is the light yellow Proso variety, but around the world other forms of millet, like our delicious darker variety of Organic Bajra Pearl Millet, are quite popular.
Much like amaranth, quinoa, and sorghum, millet is an “ancient grain” which has been around for about 10,000 years. It’s actually a grass seed, but because of its nutritional profile and carbohydrate content, we consider it a whole grain.
Here’s how to enjoy millet:
- Cook in milk or non-dairy alternative; add honey, nuts and Indian Dessert Ghee or Digestive Ghee
- Serve millet in place of rice; it’s great as side dish to fish, poultry, beef, lamb or wild game
- Cook with legumes for a complete-protein, delicious vegetarian meal
- Grind into flour in a sturdy blender and make millet flatbread – enjoy as you would corn tortillas
- Add millet flour add to breads, pancakes, muffins, cookies and more
