At a glance
Tastes: Mild, slightly sweet and corn-like, especially when toasted.
Best for
- Porridge
- Pilaf
- Muffins
- Flatbreads
- Gluten-free baking
About millet
Millet is a tiny, round seed grown for food around the world. It is naturally gluten-free, cooks quickly, and can turn out fluffy like couscous or creamy like porridge.
If you need to avoid gluten strictly, ask us how it was milled, since mills are often shared with wheat.
How to use it
Toast it first
Toast the dry seeds in a pan for 3 to 5 minutes until they smell nutty. It deepens the flavor.
Fluffy or creamy
Less water and no stirring gives fluffy millet. More water and frequent stirring gives a creamy porridge.
Cooking the whole berries
Simmer 1 cup millet in 2 cups water, covered, for about 20 minutes, then rest 10 minutes and fluff with a fork.
Millet recipes
Recipes for millet are on the way. In the meantime, ask us in the store what we have been baking with it.
In the store
- Organic Millet Wheat Berries$3.07/lb
Why fresh-milled
The whole grain, nothing taken out
A wheat berry has three parts: the bran, the germ and the starchy endosperm. White flour is milled to keep only the endosperm. Fresh-milled flour keeps all three, with the fiber, vitamins and oils that come with them.
Flavor you can taste
The oils in the germ carry much of a grain's flavor and begin to fade once it is milled. Many bakers find flour used soon after milling tastes sweeter and nuttier.
Berries keep, flour does not
Whole berries stored dry and sealed keep for years. Fresh flour is best used within a few days at room temperature, or kept in the fridge or freezer for a few months.
Our grains come from Grand Teton Ancient Grains, a family farm and mill in Teton, Idaho. They grow certified organic, use no herbicides or pesticides on their crops, and test their grains to make sure they are free of glyphosate.