It’s been a while since I’ve used millet flour in my baking. When I think about it, millet flour was kind of the original flour that got me intrigued to play around more with different flours and try different ones, figuring out how they behaved in baked goods and what they were best suited for. Millet was a big player in the beginning, because it was the one I knew best. I turned it into muffins and pizza crust, porridge and granola, and there was never a day I didn’t have millet sitting in the cupboard, either as grains or flour or both.
And then one day, I stopped using it. Not even intentionally. It was kind of like the old toy that gets cast aside when you get a new one and you forget about how much you loved the old one with all the shiny, bright new gadgets of the one you just received. I moved on to other flours. I tried new kinds and new combinations, and somehow the millet just sat there untouched. But don’t worry, I still had lots of it, and a few weeks ago, I looked at it and new it was time to bring the millet back to town!
If you’ve been reading for a while, you’ve probably heard all about this lovely grain, but let’s talk about it again anyways, in case you haven’t, or you’ve forgotten. It’s a whole grain flour that is high in protein and fiber and is a great source of B vitamins, which aid in stress management, energy production and hormone maintenance. It is a source of magnesium, iron and zinc, meaning it is great for vegans and plant-based foodies who are always hearing they don’t get enough iron, protein etc. It has a very distinct flavour, which while I like, can turn some people off of it in baking. Start out using it in small amounts and work your way up. Because trust me, now that I’ve done this little reliving of my millet days, it’s totally worth bringing into your life!
Want to do some more baking? Check out these:
Banana Maca Tropical Bars
Orange Cardamom Doughnuts
Zucchini Orange Bread
Morning Glory Muffins