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Organic Australian Millet Flour is Freshly stoneground from the hulled millet grain. Millet flour is a very fine flour that can be used in a similar way to maize flour and in gluten free recipes. Millet flour is suitable for bread baking and making unleavened bread, desserts and savoury dishes. It is often used in African and Indian dishes.
In central Africa, it is popular as a spiced porridge. Cook as you would oats, stirring until smooth and creamy. Add cinnamon and nutmeg and serve with non-dairy milk of choice. Replace up to a 1/4 of the wheat flour in bread recipes, or combine 1 C. of millet flour, 1½ C. rice flour, ½ C.
Tapioca flour and a raising agent for a delicious wheat-free loaf or dinner rolls. When used in bread without a gluten flour, 1 tsp. of vinegar can be added for every 4 cups of flour to help it rise. Let wheat-free dough rest in the fridge for 30 minutes before baking. Millet flour is also used for traditional unleavened bread in Africa and melt-in-your-mouth Indian roti.
It is lovely in puddings and baked sweet treats, great for wheat-free muffins or Blondies. Millet flour is also suitable to use as a thickener in place of cornflour. Make a paste with 1 tbsp. of flour and a little water before slowly stirring into sauce or hotpot.
Replace wheat flour or breadcrumbs with millet flour to bind patties and burgers, or use it as a substitute for besan in pakoras. As this millet flour is organic and preservative-free it should ideally be refrigerated to retain maximum freshness.