Millet is a hardy, gluten-free grain that grows in poor soil and intense heat. It is a staple crop in Africa and India, with high concentrations of protein and vitamins. Millet is used for food, animal bedding, and building materials, and is starting to gain popularity in the West. Millet is a collective term for […]
Millet is a nutritious, gluten-free grain that can be served as porridge for breakfast, lunch, or dinner. Soaking it before cooking can reduce cooking time, and adding milk creates a richer base. Spices like vanilla and cinnamon, as well as sweeteners like honey or maple syrup, can be added for flavor. Millet is a very […]
Millet bread is a gluten-free alternative to wheat bread, rich in B vitamins and minerals. Millet flour is believed to have been a staple diet in Asian and African countries before written history. Millet bread can be used for sandwiches, flatbreads, and side dishes, but may be dense unless combined with other gluten-free flours. Millet […]
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 […]
