Substitution While millet flour is a great wheat alternative, it is not an equal substitute. It is recommended to substitute up to one-third of all purpose flour in your favorite recipes. Its soft, finely ground, and dry consistency create a naturally crumbly texture when baking. We recommend, if baking gluten-free and using only millet flour, to consider adding xanthan gum as a gluten-free binding agent to offset this. | NutritionOur millet flour is a naturally gluten-free, non-GMO, USDA Organic Certified, and Kosher Parve grain. Because millet flour contains no gluten, it is a great option for people with certain conditions such as Celiac Disease, wheat allergy, or non-Celiac gluten sensitivity. Non-glutinous acid free millets are a good source of nutrients such as copper, iron, magnesium, phosphorus, and manganese which are vital to human health. Millet provides more essential amino acids than most other cereals, as well as vitamins like folate, pantothenic acid, niacin, riboflavin, and Vitamins B6 & E. Millet is rich in phenolic compounds, especially ferulic acid and catechins - molecules which act as antioxidants to protect your body from harmful oxidative stress. Millet is also rich in fiber and non-starchy polysaccharides, two types of indigestible carbs that help control blood sugar levels. Millet has a lower glycemic index than wheat flour. | Suggested UsesMillet flour can be used in a variety of recipes, from sweet to savory, and as a alternative or additive. Use it as a substitute for wheat flour when making bread, tortillas, flatbreads, cakes, pie crusts or other baked goods. Use as a thickener in sauces, gravies, or stews. Consider combining with other gluten-free flours such as rice flour, chickpea flour, fonio flour, or tapioca flour to create a versatile custom all-purpose flour blend. |
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