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 has a sweet flavor with nutty overtones.
Millet bread includes all bread products or rolls made from millet flour. While most bread products are made with wheat flour, millet and other grains serve as an alternative to wheat. Millet flour comes from a tall, annual grass and is believed to have been a staple diet for people in Asian and African countries dating back before written history. The availability of millet bread gives consumers more options in terms of nutrition, taste and food allergies.
One of the biggest benefits associated with millet is that it is gluten-free. Gluten is found in wheat and many other grains and can lead to digestive problems for some people. Those with celiac disease or even basic wheat allergies can substitute wheat bread for millet bread to maintain adequate health. Unfortunately, millet is not appropriate for people with thyroid conditions due to certain ingredients that can interact with thyroid function and medications.
In many ways, millet flour is nutritionally identical to wheat flour. It contains slightly more protein, but shares roughly the same amount of calories and other nutrients. Like wholemeal bread, millet bread is rich in B vitamins and minerals such as iron and calcium.
Millet bread can be used to make sandwiches in the same way as traditional sliced bread. It also serves as a popular flatbread for spreads, cheeses, and other toppings. Millet breads and buns can also be served on their own or as a side dish to soups and other meals. Millet-based bread pudding also serves as a traditional dish in some parts of the world.
One difficulty associated with baking millet bread is that this flour does not rise in the same way as wheat flour. This results in a very hard and dense bread unless special recipes are used to reduce the density. Many bakers combine millet with other gluten-free flours, such as those made from rice, oats or tapioca. For people who don’t have celiac disease but just want to enjoy the taste of millet bread, a combination of wheat and millet flour can allow the bread to rise properly.
Compared to traditional wheat-based bread, millet bread will almost always feel drier and tougher. Good bakers using good recipes can improve leavening to make bread lighter and flakier, however. Millet has a distinctive sweet flavor with nutty overtones that some buyers prefer over the standard grain.
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