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Millet

Millet is a group of gluten-free small-seeded grasses that have been cultivated as a cereal crop for thousands of years. There are several types of millet, with the most common ones being pearl millet, finger millet, proso millet, and foxtail millet.

Millet is an incredibly versatile grain! Learn how it can be enjoyed as a whole grain, similar to rice or quinoa, providing a fluffy and slightly nutty texture, or used used in baking, particularly in gluten-free recipes.

Proven Health Benefits Of Eating Millet
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All about Millet

Millet 101

(varies under the genera panicum, setaria, pennisetum, and eleusine)
  • Color: From pale yellow to gray, white, or red
  • Nutritional benefits: Notably rich in thiamin (vitamin B1), which plays a crucial role in energy metabolism and nerve function. Additionally, it provides dietary fiber and iron, both essential for maintaining a healthy digestive system and supporting red blood cell production
  • Taste: Lightly sweet, mild corn-like flavor
  • Ideal for: Can be cooked as a side dish similar to rice or quinoa, added to soups and stews for extra texture and nutrition, or used as a base for salads. In baking, millet flour serves as an excellent gluten-free option, replacing all-purpose flour to create delightful cakes, muffins, and bread with a delicate cake-like crumb
  • Origin: There is evidence of its consumption dating back thousands of years in Asia and Africa. It has been a staple food for many ancient civilizations and continues to be an essential dietary component in various regions worldwide