Lifestyle Support for Healthier Living
Millet belongs to the family of non-gluten whole grains. It is also known as Gramineae or Poaceoe (scientific name). It is among the oldest foods known to humans. In fact, it is probably the first cereal grain that was used for domestic purposes. It is a staple in Africa, China, Egypt, India, Japan, Manchuria, Soviet Union, as well as in other parts of the world.
It is known as the 6th most important grain across the globe and sustains about a third of the earth’s population today. Millet continues to be a major crop in the world. There is an estimated 100 million acres of millet crops just in the Indian Subcontinent and Africa alone. It grows in hot dry climates where wheat and rice can’t grow. It has exceptional nutritional value and is not known among grains to cause intolerances and is generally a welcome and satisfying addition to diet for those who are otherwise grain intolerant.
Smell your millet before you buy it and avoid millet that smells musty or stale. Once you’ve chosen your millet, store it in a cool and dry place. It stores well in freezer.
Give millet a try and once you become familiar with its preparation, have fun trying the alternatives listed above, as well as any other alternatives you dream up!
Jim and Colleen
Thanks for some gluten free ideas.
I've had lots of success using millet in my baking. Another flour that's knocked my socks off is TEFF. It's been used in the Mid-East for centuries. Unlike a lot of non-gluten flours, it doesn't make things too dry. Pie crust with this flour is amazing. Teff is worth looking in to.
I've written up a little article on Teff and several other gluten-free grains that I haven't posted yet. Thought I would spend a little time with each of the gluten-free grains and include some recipes for each grain. Thanks for comments.