Millets (/ ˈmɪlɪts /) are a group of highly variable small-seeded grasses , widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets also belong to various other taxa.
It thrives in intense heat and poor soil, which makes it a natural choice for areas of the world that are turning into deserts. Millet can be relatively easily grown and is harvested like other grains, with the stalks being used for fuel, fodder, and bedding, while the grains are threshed.
Versatile and diverse, millet grains are used in dishes around the world, including flatbreads, porridges, drinks, pilafs, breads, and more. Millet can also be made into alcoholic beverages, such as millet beer.
Sprouting millet plants Millets (/ ˈmɪlɪts /) are a group of highly variable small-seeded grasses , widely grown around the world as cereal crops or grains for fodder and human food.
What is the difference between Millet and wheat?
Millet is higher in Copper, Vitamin B2, and Folate , yet Wheat is higher in Selenium, Manganese, Phosphorus, Zinc, Vitamin B3, Magnesium, and Potassium. Wheat’s daily need coverage for Selenium is 158% more.
So, does millet contain wheat?
Some articles claimed The protein structure of millet is quite similar to wheat. The one glaring exception is that millet is a gluten-free grain. Wheat contains copious amounts of this hard to digest plant protein.
Is millet a grain or a flour?
Classified as an ancient grain like quinoa, millet is actually a quarter of the cost , making it much more affordable to make in larger quantities. Similar to many other whole grains, it can be purchased in either its true form as a grain, as flakes, and even ground as flour.
Although millet resembles wheat in appearance and texture, it does not contain gluten . The light texture and mild buttery, sweet flavor makes millet flour ideal for baking. It is a good source of fiber, protein, important minerals like manganese, phosphorus, and magnesium, and essential amino acids.
Wheat contains copious amounts of this hard to digest plant protein. When plain millet flour is used for baking bread (as opposed to homemade gluten-free flour or a healthy gluten-free flour mix from the store), the resulting loaf is light, white, and quite similar in texture to wheat bread.
One article claimed that use of millet is also widespread in Africa, like gluten-free teff, likely due to the drought-prone climate. The protein structure of millet is quite similar to wheat. The one glaring exception is that millet is a gluten-free grain . Wheat contains copious amounts of this hard to digest plant protein.
What is millet and what does it taste like?
It’s widely consumed in developing countries throughout Africa and Asia. While it may look like a seed , millet’s nutritional profile is similar to that of sorghum and other cereals ( 2 ). Millet has gained popularity in the West because it’s gluten-free and boasts high protein, fiber, and antioxidant contents ( 3 ).
What does millet taste like?
But the fluffy texture of cooked millet, similar to mashed potatoes or steamed rice, distinguishes it from other whole grains, such as chewy barley or buckwheat or farro. Similar to those whole grains, though, millet has a slightly nutty flavor, which toasting enhances.
Can I substitute oat flour for millet flour?
You can substitute oat flour for millet flour, as it has a nice consistency . It makes very good baked goods. It can work better than most other gluten-free flours. Make sure it is a certified gluten-free oat flour.