Millet is a small-seeded grain historically consumed in Europe, Africa, and Asia. It lacks gluten and is suitable for those who cannot tolerate this substance. Look for pre-hulled, light yellow or brown seeds of the same size and shape, without many cracked kernels. Millet is less common as a commercial grain than it used to be, especially in North America where it is sold primarily as bird seed. Those with gluten sensitivities should only choose pre-packaged millet that hasn’t been packaged on equipment that also processes the grain.
Millet is a type of small-seeded grain of wheat historically consumed in Europe, Africa, and Asia. You can find it in health food stores and in the specialty section of some large grocery stores, sold pre-packaged or by the pound. Look for pre-hulled, light yellow or brown seeds of the same size and shape, without many cracked kernels. This small, round grain should have a faint starchy odor, but should never smell musty or stale. Buy only grain that has been stored in a cool, dry place, and avoid packages close to heat or sunlight. This food lacks gluten and is suitable for people who cannot tolerate this substance.
This grain comes in many different types, but most stores in North America and Europe carry pearl millet, which is the most popular species. These seeds are a traditional staple in parts of India, China and Russia, as well as East Africa and Germany and other European countries, where they are usually eaten in the form of porridge. Millet is less common as a commercial grain than it used to be, especially in North America where it is sold primarily as bird seed.
You can still purchase this grain from specialty retailers, such as health food stores, as well as some larger grocery stores. This grain can be sold in individually sealed packages or by weight from bulk containers. Prepackaged seeds tend to be slightly more expensive, but are less likely to be contaminated by other grains.
When shopping for millet, look for small, round grains that are roughly equal in size and shape for more even cooking. Avoid packages that contain large numbers of broken or discolored grains. You should choose pre-hulled produce, as inedible hull can be difficult to remove at home, and purchase pre-hulled grains whenever possible, as this reduces the risk of a bitter taste. Don’t buy any package that smells stale or has an unpleasant musty smell, as the whole grain inside could be ruined. Avoid millet that has been stored in direct sunlight, near a heater, or in damp conditions.
Those with celiac disease and other people with gluten intolerance can use millet and millet flour instead of other grains, but need to shop carefully. When sold in large containers, this grain can become contaminated with trace amounts of the grain, which can cause an unpleasant reaction. Those with gluten sensitivities should only choose pre-packaged millet that hasn’t been packaged on equipment that also processes the grain.
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