Millet is a gluten-free whole grain that may just surprise you in it’s various uses and versatility. For one, it’s commonly used and associated with bird seed. Thus it’s often forgotten about and over shadowed by quinoa, buckwheat, oats, etc. But let me tell you, millet is a rising star and will soon be a staple grain in your gluten-free pantry!
Since millet is in the grass family, it’s a whole grain (unlike quinoa and buckwheat!). It’s very small and comes in a few different varieties and colors. Most commonly and widely grown as Peal Millet, but also Finger, Proso (common in the US), and Foxtail varieties. Colors range from white, yellow, grey, and red. It’s one of the ancient grains and has been cultivated as a staple for centuries, especially in hot, arid climates such as Africa and Asia. Yes, now-a-days it is commonly used as the main component of bird seed and other animal feed. But for human consumption, it is eaten just as any whole grain (very similar to couscous in texture, but gluten-free and is somewhat creamy and fluffy), made into a flour for flat breads and other baked goods, grits/porridge, alcoholic beverages, or my favorite, puffed!
Millet is a starchy grain, similar to the gluten-free grain sorghum, but is known for it’s high levels of copper, iron, phosphorus, zinc, manganese, and magnesium. The high levels of phosphorus make it an excellent source for cell and body tissue development and repair. The magnesium gives it just as good of heart health benefits as oats and is also very high in insoluble fiber, making it good for digestion. The bran layers of the grain are very rich in B vitamins as well.
So how do you add this great gluten-free whole grain into your everyday diet? You don’t need to go pecking at the bird feeder. First of all, millet is one of the more affordable gluten-free grains/pseudo-grains on the market. I always have whole millet in my pantry, as well as millet flour, and puffed millet. Whole millet is such a “secret weapon” I feel for someone who is gluten-free. I always come across these great looking couscous recipes, but since couscous is a pasta, made with semolina or some wheat-derived ingredient, a gluten-free substitution would need to be made. Of course you could do quinoa or buy a brown rice couscous, but millet is much better! Millet really takes on the form of authentic couscous I feel, soft, fluffy, sticks together like perfect couscous. So not only is it a great substitute for wheat based grains (and tabbouleh!), but it makes a wonderful pilaf, creamy porridge if cooked with some coconut milk, or just a more fun grain-switch from rice. You boil water and cook it on the stove just as you would any grain. “The lazy method”. If you want a truly spectacular taste, you toast the millet in a dry pan for about 5 minutes, until golden, and then cook it as normal! The perfect toasty taste and is really worth the extra 5 minutes! (It smells good too!) You can also get quick cooking millet grits, for a perfect hot breakfast cereal as well!
Millet flour is a great baking addition. This is a flour you need to combine with others, don’t use it alone as it does not have durable properties (Bob’s Red Mill suggests replacing up to 25%, meaning 1/4 cup out of 1 cup). It is very light, delicate, mild, and slightly sweet. But you can use it in an baked good, sweet, or savory. Perfect for pancakes, cakes, cupcakes, muffins, that sort of thing.
Now my favorite millet product. Puffed Millet! All it is, is millet puffed. It is absolutely fabulous for adding low-calories bulk to your morning cereal (combine it with a more indulgent one for more “band for your buck”), amazing in granola (my staple), great for making granola bars, snack mixes, adding to popcorn, etc. Go crazy with these little puffed balls of yum. At only 60 calories a cup, they are my favorite whole grain bulking addition to so many things and I can get the bags at my grocery for $2, so stock up!
Ready for some past millet recipe inspiration? Here are some great recipes to try with millet!
Apple Cinnamon Granola (puffed millet)
Blueberry Vanilla Flax Granola (puffed millet)
Cantaloupe Pistachio Granola (puffed millet, whole millet)
Chocolate Banana Cashew Granola (puffed millet)
More Than Carrot Cake Granola (puffed millet)
Orange Hemp Seed Granola (puffed millet)
Black & White Pancakes (millet flour)
Chocolate Pumpkin Pancakes (millet flour)
Snickerdoodle Breakfast Cake (millet flour)
Vanilla Latte Millet Protein Pancakes (millet flour)
Fresh Spring Millet Salad With Watercress & Lemon (whole millet)
I hope you stock up on this healthy gluten-free whole grain and show it the love and notoriety it deserves! The “bird” is no longer the word, MILLET is!
So tell me:
+ Have you tried millet? Any favorite dishes?
+ Are you a fan of bulking things up with puffed grains? I always have puffed millet and puffed rice on hand. I also love puffed corn too!
Sources:
+ http://www.whfoods.com/genpage.php/genpage.php?tname=foodspice&dbid=53
+ https://en.wikipedia.org/wiki/Millet
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Sherry says
August 6, 2015 at 10:00 pmI’ve never tried millet, but you make it sound so versatile!
Rebecca @ Strength and Sunshine says
August 7, 2015 at 1:33 amIt is!
Nadya @ M+N Studio says
August 6, 2015 at 8:22 pmWhen my kids were younger, millet was one of the few grains they could digest. I made no-bake granola bites using the puffed millet, puffed rice, dry fruits, a little seed or nut butter for binding and a little maple syrup or honey. Never used the cooked millet, though. I look forward to trying out all these delish-sounding recipes you posted 😉 Cheers!
Rebecca @ Strength and Sunshine says
August 7, 2015 at 1:32 amThen you’re already halfway there!
Raia says
August 6, 2015 at 2:37 pmI love millet! One of my favorite gf flours! 🙂
Rebecca @ Strength and Sunshine says
August 6, 2015 at 3:12 pmI love its light sweetness!
Melinda says
August 3, 2015 at 10:40 pmRebecca, I never thought of cokking with Millet. thank you.
Rebecca @ Strength and Sunshine says
August 4, 2015 at 7:51 amHope you do!
Christine says
August 3, 2015 at 3:23 pmThis is so good to know. I love alternative grains but have never tried millet.
Rebecca @ Strength and Sunshine says
August 3, 2015 at 3:28 pmGet yourself some!
Carole West @ Garden Up Green says
August 3, 2015 at 12:38 pmI’ve never tried Millet and I eat Gluten free so this is on my list. I’ve been stuck on Quinoa which I love but a new side would be good.
Rebecca @ Strength and Sunshine says
August 3, 2015 at 1:02 pmThen you really need to get millet!
Jennifer Abel says
August 2, 2015 at 1:45 amGood to see gluten free, Thanks for sharing!
Rebecca @ Strength and Sunshine says
August 2, 2015 at 10:31 amMillet rocks!
Angie says
August 1, 2015 at 11:07 amI have never tried millet but you totally sold it. I am going to have to look for some and have a taste. Thanks!
Rebecca @ Strength and Sunshine says
August 1, 2015 at 3:37 pmAwesome! Let me know!
Dini @ The Flavor Bender says
August 1, 2015 at 9:08 amThis is a great article! I love the information and there was alot I didn’t know about millet!
I will definitely have to try one of those ways of using it 🙂 Thank you so much for sharing this with us at #SaucySaturdays, and teaching me something new!
Rebecca @ Strength and Sunshine says
August 1, 2015 at 3:36 pmYou will love it! So many ways to use it!
Harriet Emily says
July 30, 2015 at 3:13 pmI love millet! It’s one of my favourite ingredients to cook with! I always use millet flour in baking, it adds such a nice, soft texture to things! I’ve always wanted to try puffed millet too, and your post has definitely inspired me to go and buy some now! Thank you so much for sharing all of this great information Rebecca! 🙂
Rebecca @ Strength and Sunshine says
July 30, 2015 at 3:27 pmMillet flour is so soft and perfect for cakes and sweet baked goods!
Suzi T says
July 29, 2015 at 3:43 amPinned your post because my sister is coeliac and I am collecting information I can cook when she is around. Thanks
Rebecca @ Strength and Sunshine says
July 29, 2015 at 7:21 amAwesome! Give millet a try!
Michelle @ Vitamin Sunshine says
July 28, 2015 at 9:00 pmLove all those millet recipes!
I love puffed millet cereal– I actually bake it in the oven on 300 for 15 minutes, then store it in an air tight container, and it gets really crunchy. It’s my fav topped with a frozen banana, almond milk, and almond butter! Yum. Dessert.
Rebecca @ Strength and Sunshine says
July 29, 2015 at 7:22 amO! I want to try making it crunchy!
Carly @ FitLiving blog says
July 28, 2015 at 8:33 pmI haven’t tried Millet, but now I need to! Especially puffed millet – that looks so interesting!
Rebecca @ Strength and Sunshine says
July 29, 2015 at 7:22 amIt’s such a great “bulk-up” item to have!
Julie @ RDelicious Kitchen says
July 28, 2015 at 7:49 pmgreat minds think alike! I just posted a millet recipe today. Move over quinoa.. millet needs to be the new star
Rebecca @ Strength and Sunshine says
July 28, 2015 at 7:59 pmThat’s right! Millet is king 😉 Rock it!
Casey @ Casey the College Celiac says
July 28, 2015 at 3:23 pmI love adding millet to granola! Always such a good crunch!
Rebecca @ Strength and Sunshine says
July 28, 2015 at 6:47 pmI know right! It’s fantastic!
Sina says
July 28, 2015 at 2:54 pmI love millet! 🙂 Haven’t heard of puffed millet yet; this sounds really interesting!
Rebecca @ Strength and Sunshine says
July 28, 2015 at 3:18 pmIt is the best!!! Perfect for cereals and granola!
Rebecca @BeTrulyNourished says
July 28, 2015 at 2:35 pmLove it! Anytime I tell a client about millet, they immediately ask if it’s what they feed birds! I love millet & can’t wait to try your recipes! I especially love it toasted, so those granola recipes are very exciting! PS love that you added the family guy clip! haha I could watch that over & over & over & over…..
Rebecca @ Strength and Sunshine says
July 28, 2015 at 2:41 pmI didn’t even know it was used in bird seed until I researched for this post! Hahahaha!
Thank you!! I love the extra crunch raw whole millet gives to granola too!
And, yes 😉 Such a classic episode!
Sarah | Well and Full says
July 28, 2015 at 11:21 amI LOVE millet! I like to put cooked millet in my salads to add texture + give me that happy belly feeling I get from gluten-free grains! Also, LOVE you for putting the “Bird is the Word” clip in here, that’s one of my favorite family episodes!! I especially love the scene where Stewie and Brian go destroy the record with the baseball bat, the way they parodied that scene was so funny! 🙂
Rebecca @ Strength and Sunshine says
July 28, 2015 at 12:06 pmIt’s so good in cold salads! That’s my favorite way to eat it (besides puffed in granola!)
Hahaha, I was typing this and kept having that song pop in my head, so I knew I had to add it in!
Michele @ paleorunningmomma says
July 28, 2015 at 11:18 amPuffed millet reminded me of the puffed rice cereal I was obsessed with as a kid! Something about it being so light intrigued me. I’ve never tried millet but I’m intrigued 🙂
Rebecca @ Strength and Sunshine says
July 28, 2015 at 12:11 pmI hope you do try it some day (even though it’s a grain), but it’s stellar!
Melissa @ vegan does it says
July 28, 2015 at 10:29 amWe love millet over here too! My favorite is porridge topped with cinnamon, strawberries, and walnuts. The bags of puffed millet are so great for snacking too. I mix it with dried fruits, nuts, seeds, etc. for the kids to snack on.
Rebecca @ Strength and Sunshine says
July 28, 2015 at 12:03 pmI’ve never actually made a porridge myself, but I know I need too!
Yes! Perfect snacking grain!
Natalie | Feasting on Fruit says
July 28, 2015 at 10:25 amI’m so happy millet got some time in the spotlight today because it’s one of my fave gf grains, so much tastier than quinoa in my opinion! In fact I have a millet recipe coming up…well it’s done and photographed, don’t know when I’ll publish it. The toasting before cooking idea sounds awesome though, I need to try that next!
Rebecca @ Strength and Sunshine says
July 28, 2015 at 12:02 pmOmg!! Post it, post it! I’m glad you’re a millet lover 😉
Liz says
July 28, 2015 at 10:15 amThis was a super-informative post! I’ve seen millet in the store, but have yet to try it. I want to try the puffed millet – that looks yummy!
Rebecca @ Strength and Sunshine says
July 28, 2015 at 12:01 pmGrab some the next time you shop!
Trish says
July 28, 2015 at 10:09 amGreat post! I have not cooked with millet before but would like to try. Thanks!
Rebecca @ Strength and Sunshine says
July 28, 2015 at 12:10 pmYou totally should!
Hannah @ CleanEatingVeggieGirl says
July 28, 2015 at 9:58 amI LOVE puffed millet! I’m so sad to be without it right now during grain-free 🙁
Rebecca @ Strength and Sunshine says
July 28, 2015 at 12:01 pmThat’s what you’ve said on like all my posts 😛 Haha!
Lara @ MommyKazam says
July 28, 2015 at 9:48 amI have not tried millet or millet flour, yet. I am definitely going to have to do some kitchen experiments with it!
Rebecca @ Strength and Sunshine says
July 28, 2015 at 12:00 pmIt’s a great grain to try!
Ali the Skinny GF Chef says
July 28, 2015 at 9:38 amI love baking with millet flour, but I hadn’t seen the puffed millet! Can’t wait to try it!
Rebecca @ Strength and Sunshine says
July 28, 2015 at 12:07 pmYou will fall in love!
Farrah says
July 28, 2015 at 8:25 amAhhh! Another thing I need to try out after I clear through my current kitchen stuffs!
Rebecca @ Strength and Sunshine says
July 28, 2015 at 8:44 amGet it, get it, get it!
Amber says
July 28, 2015 at 8:05 amomg. SO COOL, I need to try this now, have you heard of fonio, apparently it’s the NEW quinoa!
Rebecca @ Strength and Sunshine says
July 28, 2015 at 8:08 amI’ve heard a few things, but it isn’t like “on the market” yet, haha! Not online or in stores that I’ve seen!
Rachel @ Athletic Avocado says
July 28, 2015 at 7:09 amI still need to try millet, after reading this, I’m gonna try it ASAP!
Rebecca @ Strength and Sunshine says
July 28, 2015 at 8:04 amIt’s so good and fluffy!!!