Previous | Next

Flour made by grinding millet seed into a powder.

You can grind your own Millet Flour from millet seed in a blender or coffee mill. If you buy the seed already ground into flour, make sure the supply is fresh -- it can go rancid quite quickly. The flour will have a creamy-white or pale yellow colour.

Cooking Tips
In yeast-risen breads, you can swap in from 1/2 to 3/4 cup of wheat flour for millet flour. In other baked goods that aren't risen with yeast, up to half the flour can be Millet Flour, though Millet Flour can make baked goods crumbly and dry if you use too much of it.

Nutrition
Gluten-free.

Storage
Store in freezer. If it develops a slightly bitter aftertaste, discard it because it is starting to go off (it will be the protein and the oils in the flour going rancid).

See Also:

Black Millet Flour, Millet

Other entries for:

Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Corn Flours, Durum Flour, Flax Flour, Flour Grades, French Flours, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rice Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Wheat Flour, Whole Durum Flour