Does anyone know what millet grain is?
Nutritionally, millet is about as high in protein as wheat (about 4.2 grams per half-cup serving) and also provides niacin, vitamin B6 and folic acid along with some calcium, iron, potassium, magnesium and zinc. It doesn’t contain gluten so it can’t be used in breadmaking, but it is a nutritious alternative to wheat products for those who are allergic to gluten. I wouldn’t call millet a substitute for wheat, but it is a nice addition to the diet. You can often substitute millet in recipes for buckwheat, rice or quinoa, and you may see it sold as couscous (although couscous usually is made from semolina, a wheat product). When baked into muffins, millet gives a nice crunch. Rosie Daley’s recipe for Multi-Grain Scones in The Healthy Kitchen (and in the Recipe section of my Web site) includes 2 tablespoons of millet. The scones are delicious and so filling that she promises you can eat half of one for breakfast and feel satisfied.
Millet looks like tiny seeds on a small cob, (like corn on the cob). In South Asia Millet is used to make breads and porridge. Millet is gluten-free. In United States, Millet is used for bird and chicken feed, gluten-free foods for Type I diabetics, brew beer. Three types of Millet are grown in USA: Pearl Millet or just Millet, Sorgham, and Ragi http://www.indiacurry.com/bread/br002abo… Millet Bajra Jowar Ragi Kheri Kodo Jhungori Millet is used to make breads and porridge. Millet is gluten-free alternative to wheat. Popular Millet are: Bajra Jowar, and Ragi According to Bible millet was growing in Israel around 600 BC. The Greek historian Herodotus, described millet growing in Persian Empire in the 400’s BC. Food historians and archeologists date back records to about 2,800 BC in China. It is suggested that people were farming millet in India about 2500 BC. The Harappans used millet to make Roti. Millet g
