Millet Flour

Millet flour is a naturally gluten-free flour milled from millet, a small, round grain. It has a slightly sweet, nutty flavor and a light, airy texture, making it a versatile alternative to wheat flour in baking. The flour has a pale yellow to cream color. Using millet flour in your recipes adds nutritional benefits because it's a good source of fiber and minerals. Many cooks appreciate its ability to create tender baked goods.

Common Uses

  • To make gluten-free bread: Millet flour can be used as a base or in combination with other gluten-free flours to bake nutritious, homemade bread.- For gluten-free cakes and muffins: Millet flour's light texture contributes to soft, tender cakes and muffins, offering a great alternative for those avoiding gluten. - As a thickening agent in sauces and soups: Its fine consistency allows millet flour to be whisked smoothly into liquids, effectively thickening sauces and soups without clumping. - To prepare gluten-free pancakes and waffles: Use millet flour as the primary flour to create light, fluffy pancakes and waffles for a satisfying gluten-free breakfast. - In making gluten-free cookies and crackers: Millet flour provides a slightly nutty flavor and crisp texture to cookies and crackers, perfect for snacking.

Nutrition (per serving)

Calories

387.0kcal (19.35%)

Protein

10.6g (21.2%)

Carbs

76.3g (27.75%)

Sugars

1.5g (3%)

Healthy Fat

3.0g

Unhealthy Fat

0.7g

% Daily Value based on a 2000 calorie diet

Health Benefits

  • Rich in fiber, promoting digestive health and regularity.
  • Excellent source of magnesium, supporting nerve and muscle function.
  • Gluten-free alternative, suitable for individuals with celiac disease or gluten sensitivity.
  • Provides antioxidants that help protect against cell damage and inflammation.
  • May help regulate blood sugar levels due to its low glycemic index.
  • Contains essential amino acids, contributing to overall protein intake.

Storage Tips

Millet flour is best stored in an airtight container in a cool, dark, and dry place to prevent it from going rancid. For short-term storage (a few weeks), keeping it at room temperature is acceptable. However, for longer storage (several months), it is recommended to refrigerate or freeze the flour to maintain its freshness and prevent spoilage. Before using refrigerated or frozen flour, allow it to come to room temperature to prevent clumping when mixing.

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