Organic 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 375ºF for 15-20 minutes or til
done.
Cool on wire rack.
* These items are available
at www.barryfarm.com
