Millet Flour
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 Millet Flour From Barry Farm Foods

 

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List of Ingredients

Millet, hulled

 

Millet flour naturally has no gluten and is somewhat uncommon in the US but is gaining popularity because of the lack of gluten.  It is also added to breads to either reduce the gluten content or to produce a lower carbohydrate bread.

Due to the low gluten content, millet flour may need to have some sort of binding agent when used in cooking.  Best binding agent for the missing gluten is Xanthan Gum.

It is suggested that you not replace more than a third of the wheat flour in your recipe with millet flour.

It can be added to wheat to give a crunchiness to breads and is sometimes used for pancakes and tortillas. 

Millet flour tends to have a sweet taste comparable to sorghum without the bitter aftertaste of sorghum flour.  Some people find it sweet enough to reduce the sugar in the recipe.

Try this muffin recipe below.

Cranberry Orange Muffins

1 1/2 c millet flour* 
1/2 c whole wheat pastry flour
*
1 T aluminum free baking powder
*
1/2 t. sea salt
*
1/2 t. orange peel powder
*
1 c. orange juice
1/4 c vegetable oil
1/4 c rice syrup
*
1/2 c craisins
*

Combine dry ingredients in bowl.

Mix together orange juice, oil and rice syrup.  Add to dry ingredients. Stir til just blended.  Add craisins and blend in.

Fill muffin tin lined with paper cup 2/3 full.  

Bake at 375F for 15-20 minutes or til done.

Cool on wire rack.

* These items are available at www.barryfarm.com 

 

NutritionFacts
1/4 cup 
Amount per serving
Calories111
Calories from fat11
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 2mg0%
Total
Carbohydrate 22g
7%
Dietary Fiber 4g16%
Protein 3g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
9.9% of calories from Fat
79.3% from Carbohydrates
10.8% from Protein