This millet flour is produced by pin milling Australian grown hulled ‘White French’ variety Millet into fine flour. It is a pale, yellow colour, with a mild, slightly sweet flavour and aroma. This millet flour is certified Organic, contains no preservatives, and is non-GMO. Millet flour is suitable for bread baking and making unleavened bread, desserts and savoury dishes. It is often used in African and Indian dishes.

How to Use:

Millet flour can be used for sweet and savoury 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 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.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 18 months when stored as above. See Best Before date.

Images for illustrative purposes only.