Millet is one of the oldest human foods and is believed to be the first domesticated cereal grain. Though difficult to know the exact origin, it’s widely accepted that millet was domesticated and cultivated simultaneously in Asia and Africa over 7000 years ago. Millet’s African origins make this grain an ideal candidate for farming even in poorer soils and dryer weather conditions.

Historically, Millet was one of the five sacred crops in ancient China and also earned a mention in the Bible as an ingredient for unleavened bread. Over the ages, Millet has been a staple in the Eastern European diet where it was primarily eaten as a porridge or fermented into an alcoholic beverage. In India, Millet grains are ground into flour and used for making the traditional Indian flatbread known as Roti.

Our favourite ways to use Organic Millet Flour is to make fluffy pancakes, dumplings or flatbread. Our flour is prepared from stone milling the hulled millet grains. Millet has is a naturally gluten-free cereal grain which makes it perfect for those with sensitivities. The flavour profile of Millet Flour is mildly sweet, nutty, and is suitable for use in both sweet and savoury dishes.

Nutritionally, Millet is an excellent source of dietary fibre. It is also a good source of manganese, magnesium, phosphorous, and copper. One of its significant benefits is that while many other grains are acidic, Millet is alkaline which makes it easily digestible, and helps maintain pH equilibrium in the body.