This is made from finely milled small grains of the sorghum plant, which grows in hot climates. There are three main varieties. There is the bland, sweetish, white millet flour, which is pale yellow in colour. Black millet flour, sometimes made from sun-dried millet, is dark grey, with a distinctive, nutty flavour and a slightly bitter aftertaste. Fine-textured, red millet flour is brown, streaked with red, and has a bland, nutty flavour.
Millet flour is available in health food shops or Asian grocers.
Use within a few weeks of opening. Red millet flour should be refrigerated.
Millet flour contains very little gluten, so is often combined with wheat flour, cornflour or tapioca starch before use. In Europe, Eastern Europe and China, it is made into porridge, unleavened breads and tarts. In India, all three varieties are used in making flatbreads.
Article by Sejal Sukhadwala
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