Millet is an ancient grain with small, round seeds that are grown from a variety of small-seeded grasses. We mill the seeds into a flour that carries a fairly mild flavor profile, is gluten-free and can be used in a variety of bakery foods.
Millet’s history dates back 7,000 years, where the cereal grain was first domesticated in Asia and Africa. In the United States, millet is grown in North Dakota, South Dakota, Colorado and Nebraska. It’s a grain that is highly drought resistant and carries a small carbon footprint.
Ancient Grain Crackers
Provides texture and taste in better-for-you cracker formulations made with other ancient grains, such as amaranth, sorghum and quinoa.
Millet flour is the perfect partial substitute for traditional flours in cookies that are positioned as better-for-you-offerings.
In gluten-free breads, millet flour can be used as part of an ancient grain flour mixture designed to deliver a desirable crumb structure and taste.