Millet Flour is produced by milling millet seeds to form a flour. Millet is mainly cultivated in Europe, Africa, and Asia as the grains need a warm climate to be grown successfully. Millet is a good source of fibre and protein and also contains vital nutrients such as calcium and magnesium. First cultivated in Asia over 4000 years ago, Millet is still used agriculturally and nutritionally all over the world.
• Good source of protein, essential amino acids and fibre.
• Similar protein structure to wheat.
• Naturally slightly sweet in flavour.
• Can be added to breads to reduce gluten content or to produce lower carbohydrate bread.
• Lends a delicate cake-like crumb to your baked goods.
• Used alone or in combination with other flours as a substitute for wheat.