In article >,
"l, not -l" > wrote:

>
> On 18-Mar-2010, Omelet > wrote:
>
> > Is white or red millet an edible grain as a cereal?
> > How about for making breads?
>
> I have never used millet flour to make bread; but, often used whole millet
> (white) seeds as an inclusion in loaves. It adds a nice crunch to many
> types of bread.
>
> Most uses I have seen for millet flour suggest using it in a 1:4 ratio with
> wheat flour; but, that may simply be because most folks want the lighter
> loaf of "raised" bread, than the dense loaf gluten-free usually makes.
>
> Though it won't help Om, my family's favorite recipe to include millet seed
> follows for those who might be interested. It is basically the Sweet
> Oatmeal bread from Bread Machine Magic, with millet added.

Looks tasty tho'. :-) I just need to get off my butt and try one of
those rice and tapioca flour recipes I have stored. <g>

I've seen some white millet (whole) in smoked sausages from the store.
I imagine they'd have to be soaked and hulled first.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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