Millet flour?

Gloria · Post by **Gloria** » Thu Jun 04, 2009 8:41 pm

I'm not sure anyone will have experience with millet flour, but I'm looking for a replacement for the sorghum I've been using in my flour blend.

I know that millet and sorghum are closely related and in the same food family, but Carol Fenster, Ph.D writes in her book "Cooking Free" that millet flour is one of the easier grains to digest due to its high alkalinity.

Last year I purchased 25 lbs. of millet seeds because I was able to get it at a pretty reasonable price. I have a grain mill and will be able to grind it into fine flour. Have any of you used millet flour? If so, have you had problems from it?

Gloria

MaggieRedwings · Post by **MaggieRedwings** » Fri Jun 05, 2009 5:01 am

Morning Gloria,

I have used millet flour and had the same reaction as with sourghum. Also have had toasted millet with little success. Sorry I could not give you a positive report on it.

Love, Maggie

Gloria · Post by **Gloria** » Fri Jun 05, 2009 8:25 am

Thank you, Maggie. That's very helpful. I'm doing so well right now that I don't think I'll rock the boat by trying it. I think I'll use Dee's GF flour blend. Do you have problems with cornstarch or do you use arrowroot instead?

Gloria

Lucy · Post by **Lucy** » Sun Jun 07, 2009 12:56 am

Hi Gloria,

The only thing I remember reading about millet is that there could be a contamination issue. Hmm, wonder if that might not be lessened, at least some, by the fact that you were going to process your own into flour???

Anyone else heard that before -- about the contamination issue?

Yours, Luce

Polly · Post by **Polly** » Sun Jun 07, 2009 8:02 am

Hi Friends!

I used to buy a GF millet bread In the HF store that was very tasty, one of the best I had found. I think it came from FL. However, it came out later that this bread was not made on dedicated equipment and was therefore contaminated. Maybe that's what Luce is thinking of?

Love,

Polly

Post by **tex** » Sun Jun 07, 2009 8:34 am

I agree with Polly, that if contamination is an issue, the contamination would be most likely to occur due to subsequent processing operations, not because of contamination in millet seed, itself. I've cleaned millet seed before, by the truckload, and outside of the fact that it is so small that it virtually flows like water, out of any small cracks or holes in storage, handling, or processing equipment, it is very easy to clean. The seed is so much smaller than all of the other grains, that removing other grains is a piece of cake. Now if it were contaminated with something such as amaranth, (which is smaller than millet), that could be a problem, but removing wheat, rye, barley, etc., from millet seed, is a very simple, reliable process. IOW, if you grind your own millet seed, you should be quite safe, from a gluten standpoint.

Tex

cludwig · Post by **cludwig** » Sun Jun 07, 2009 12:47 pm

Hi Gloria,

I have been eating millet for over a year. I get it from Bob's Red Mills and it is certified gluten free. I use it in a recipe for buckwheat muffins that I posted in Dee's kitchen. I have had no problem with it and am on a pretty restrictive diet...FWIW. Good luck.

Love,
Cristi

MaggieRedwings · Post by **MaggieRedwings** » Mon Jun 08, 2009 6:03 am

Hi Gloria,

I use arrowroot instead of cornstarch. Not for any specific reason just that I like the arrowroot better.

Maggie

Gloria · Post by **Gloria** » Mon Jun 08, 2009 9:38 pm

Thank you for your responses. I might try to eat millet by itself to see if I react - but I don't think I'll try for a while. I'll stick with Dee's flour blend for the time being, but then I have to also wonder about the tapioca starch. I didn't mention that I have 50 lbs. of cornstarch that I've been hesitant to use. When I get this all figured out, I'll either have a lot of flour I can use, or a lot that I'll have to throw out.

Gloria