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| Millet flour is under-appreciated in Britain but much used and celebrated in Asia. It's a versatile alternative to cereal flours with a distinctive flavour. |
Millet isn’t a single species but instead the collective name for seeds from a wide range of related grasses. It’s grown worldwide and has a long history of use for food. Our red millet is a species called Panicum miliaceum, a proso millet probably domesticated in what is now northern China 10,000 years ago. The flour can be used alone or blended with cereal and pluse flours. Use it in cakes, pastry, pancakes and flatbreads.
The British millet used to produce this flour is grown by Andrew Lingham at Court Farm in Kent. The flour is stone-milled in small batches on our mill at Hodmedod. As we also mill wheat and other cereals our millet flour is not gluten-free.
Use alone, or mix with other flours to make cakes, pastries, pancakes and flatbreads. Also good for milk puddings, porridge and as a thickener for soups, stews and sauces.
Do not consume raw.
Red Millet
May contain gluten (milled where gluten containing cereals are handled)
| Typical values | Per 100g |
| Energy | 1,600kJ (382kcal) |
| Fat | 4.3g |
| of which saturates | 0.5g |
| Carbohydrate | 72.6g |
| of which sugars | 1.7g |
| Fibre | 3.5g |
| Protein | 10.8g |
| Salt | Trace |
Millets all come from grass species in a different family to cereals like wheat, rye, barley and oats consequently they're often classed as pseudocereals rather than true cereals.
