Is white or red millet an edible grain as a cereal?
How about for making breads?

With my wheat allergy, I'm exploring alternative grain ideas.
Rice and I get along just fine, but I've been considering others..
--
Peace! Om

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

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Omelet > wrote:
>Is white or red millet an edible grain as a cereal?

I would imagine millet needing to be cooked or at least soaked before being
edible as cereal.

>How about for making breads?

Probably quite good.

Orlando

In article >,
Omelet > wrote:

> Is white or red millet an edible grain as a cereal?
> How about for making breads?
>
> With my wheat allergy, I'm exploring alternative grain ideas.
> Rice and I get along just fine, but I've been considering others..

I make GF flat bread with it. This stuff is amazingly good.

http://glutenfree.wordpress.com/2008...wich-wrap-take
-3-a-new-whole-grain-version/

Miche

--
Electricians do it in three phases

In article >,
Orlando Enrique Fiol > wrote:

> Omelet > wrote:
> >Is white or red millet an edible grain as a cereal?
>
> I would imagine millet needing to be cooked or at least soaked before being
> edible as cereal.
>
> >How about for making breads?
>
> Probably quite good.
>
> Orlando

Thank you.
--
Peace! Om

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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In article >,
Miche > wrote:

> In article >,
> Omelet > wrote:
>
> > Is white or red millet an edible grain as a cereal?
> > How about for making breads?
> >
> > With my wheat allergy, I'm exploring alternative grain ideas.
> > Rice and I get along just fine, but I've been considering others..
>
> I make GF flat bread with it. This stuff is amazingly good.
>
> http://glutenfree.wordpress.com/2008...wich-wrap-take
> -3-a-new-whole-grain-version/
>
> Miche

Fun website, thanks!
--
Peace! Om

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

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Omelet wrote:
>
>With my wheat allergy, I'm exploring alternative grain ideas.


http://thebirkettmills.com/

In article >,
brooklyn1 > wrote:

> Omelet wrote:
> >
> >With my wheat allergy, I'm exploring alternative grain ideas.
>
>
> http://thebirkettmills.com/

Buckwheat won't work, but thanks anyway. :-)
Anything remotely related to wheat is bad. Including Oats, rye and
barley.
--
Peace! Om

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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Omelet wrote:
>
> Is white or red millet an edible grain as a cereal?
> How about for making breads?

The health food and vitamin place I go to is a small local chain -
Fruitful Yield. They carry various wheat free or gluten free breads in
their freezer section. Sometimes they carry one made from millet. It's
good. It tastes somehow a little bit sweet.

There's a scene in the movie "The Seven Samurai" where the villagers are
out recruiting samurai to help their village. They feed the prospect
warriors rice but they eat millet. One of the samurai eats their millet
and thinks it is terrible. Remembering that scene I was surprised at
how good the millet bread was.

Being gluten free a recipe that uses millet to makde bread will need a
chemical leavener. Millet is not closely enough related to trigger my
intolerance. For comparison spelt does trigger my intolerance but rye
does not. Millet is one of the gluten free grains so it's even more
distantly related. Millet is a common livestock feed grain.

Omelet > wrote:

>Buckwheat won't work, but thanks anyway. :-)
>Anything remotely related to wheat is bad. Including Oats, rye and
>barley.

What about teff?

I made some teff couscous the other day. The package
of teff says "gluten free" but Wikipedia says that
it contains a benign form of gluten in small amounts.


Steve

On Mar 18, 12:57*am, Omelet > wrote:
> Is white or red millet an edible grain as a cereal?
> How about for making breads?
>
> With my wheat allergy, I'm exploring alternative grain ideas.
> Rice and I get along just fine, but I've been considering others..
> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down." *
> --Steve Rothstein
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> Subscribe:

Have you tried quinoa? It's excellent.

Omelet wrote:
>
> Buckwheat won't work, but thanks anyway. :-)
> Anything remotely related to wheat is bad. Including Oats, rye and
> barley.


You know buckwheat isn't even a grass at all? It's about as far
removed from wheat as you can get and still make a usable flour (not
unlike acorns.)

Bob

Omelet > wrote:

> Is white or red millet an edible grain as a cereal?

Millet has been used for human food since about 5 millennia. It used to
be a principal cereal in Europe and even now it is used widely enough.
It is still rather popular in Russia, for example. It is widely eaten
in Africa and Asia.

> How about for making breads?

The Latin name of millet is "panicum", deriving from "panis", "bread".
So, yes, it can be used for making bread and for other baking, but,
lacking gluten, it is decidedly inferior. Still, millet flour is used
for flat bread and gridle cakes.

Millet kasha of various kinds, savoury or sweet, is popular in Russia.
To use a Pokhlyobkin recipe, rinse the millet very carefully in several
changes of water until the water runs clear, then rinse it again in
boiling or nearly boiling water, to steam it a bit. Cover the millet
with boiling water in a pot, salt, skim the foam, and cook over high
heat until the water is mostly evaporated and the millet is half ready.
Drain, add milk (quite a bit of it) and cook over low heat, stirring
frequently to prevent burning, until the milk is nearly
absorbed/evaporated and the kasha has thickened. This should take about
an hour. Mix in some butter and eat. Alternatively, mix in some
yoghurt and eat at once or let cool overnight.

There are lots of other things to be done with millet, various versions
of Ukrainian kulesh soup being an example. You can also make millet
polenta.

Victor

On Thu, 18 Mar 2010 15:54:16 -0500, zxcvbob >
wrote:

>Omelet wrote:
>>
>> Buckwheat won't work, but thanks anyway. :-)
>> Anything remotely related to wheat is bad. Including Oats, rye and
>> barley.
>
>
>You know buckwheat isn't even a grass at all? It's about as far
>removed from wheat as you can get and still make a usable flour (not
>unlike acorns.)
>
>Bob

It seems obvious that Om saw the word buckWHEAT and never went to the
web site.

Om wrote:

>>> With my wheat allergy, I'm exploring alternative grain ideas.
>>
>>
>> http://thebirkettmills.com/
>
> Buckwheat won't work, but thanks anyway. :-)
> Anything remotely related to wheat is bad. Including Oats, rye and
> barley.

Are you sure? Buckwheat isn't a variety of wheat, you know. It's not even a
grain at all.

http://en.wikipedia.org/wiki/Buckwheat

Bob

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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In article >,
Doug Freyburger > wrote:

> Omelet wrote:
> >
> > Is white or red millet an edible grain as a cereal?
> > How about for making breads?
>
> The health food and vitamin place I go to is a small local chain -
> Fruitful Yield. They carry various wheat free or gluten free breads in
> their freezer section. Sometimes they carry one made from millet. It's
> good. It tastes somehow a little bit sweet.
>
> There's a scene in the movie "The Seven Samurai" where the villagers are
> out recruiting samurai to help their village. They feed the prospect
> warriors rice but they eat millet. One of the samurai eats their millet
> and thinks it is terrible. Remembering that scene I was surprised at
> how good the millet bread was.
>
> Being gluten free a recipe that uses millet to makde bread will need a
> chemical leavener. Millet is not closely enough related to trigger my
> intolerance. For comparison spelt does trigger my intolerance but rye
> does not. Millet is one of the gluten free grains so it's even more
> distantly related. Millet is a common livestock feed grain.

It's also a common bird seed. I was feeding Freya before I posted that.
I have a stone wheat grinder around here someplace that belonged to mom.
--
Peace! Om

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> >Buckwheat won't work, but thanks anyway. :-)
> >Anything remotely related to wheat is bad. Including Oats, rye and
> >barley.
>
> What about teff?
>
> I made some teff couscous the other day. The package
> of teff says "gluten free" but Wikipedia says that
> it contains a benign form of gluten in small amounts.
>
>
> Steve

What is the grain?
--
Peace! Om

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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In article >,
zxcvbob > wrote:

> Omelet wrote:
> >
> > Buckwheat won't work, but thanks anyway. :-)
> > Anything remotely related to wheat is bad. Including Oats, rye and
> > barley.
>
>
> You know buckwheat isn't even a grass at all? It's about as far
> removed from wheat as you can get and still make a usable flour (not
> unlike acorns.)
>
> Bob

We have tons of acorns around here every fall, but those take special
processing to remove the tanins.
--
Peace! Om

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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In article >,
(Victor Sack) wrote:

> You can also make millet
> polenta.
>
> Victor

That sounds really interesting!
--
Peace! Om

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> >>> With my wheat allergy, I'm exploring alternative grain ideas.
> >>
> >>
> >> http://thebirkettmills.com/
> >
> > Buckwheat won't work, but thanks anyway. :-)
> > Anything remotely related to wheat is bad. Including Oats, rye and
> > barley.
>
> Are you sure? Buckwheat isn't a variety of wheat, you know. It's not even a
> grain at all.
>
> http://en.wikipedia.org/wiki/Buckwheat
>
> Bob

Ok, so nobody is perfect. <g> I'll check that again...
--
Peace! Om

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote:
> In article >,
> zxcvbob > wrote:
>
>> Omelet wrote:
>>> Buckwheat won't work, but thanks anyway. :-)
>>> Anything remotely related to wheat is bad. Including Oats, rye and
>>> barley.
>>
>> You know buckwheat isn't even a grass at all? It's about as far
>> removed from wheat as you can get and still make a usable flour (not
>> unlike acorns.)
>>
>> Bob
>
> We have tons of acorns around here every fall, but those take special
> processing to remove the tanins.


Acorns wasn't the point. Buckwheat is not related to wheat at all.

Bob

zxcvbob wrote:
> Omelet wrote:
>
>> Buckwheat won't work, but thanks anyway. :-)
>> Anything remotely related to wheat is bad. Including Oats, rye and
>> barley.
>
> You know buckwheat isn't even a grass at all? It's about as far
> removed from wheat as you can get and still make a usable flour (not
> unlike acorns.)

Pineapple is neither a conifer nor a red tree fruit. Buckwheat is
neither a male deer nor a grass seed. Peanut is not a nut, but it is a
pea. Drat there goes the rule on compound names for food.

Omelet > wrote:

> (Steve Pope) wrote:

>> What about teff?

>> I made some teff couscous the other day. The package
>> of teff says "gluten free" but Wikipedia says that
>> it contains a benign form of gluten in small amounts.

>What is the grain?

_Eragrostis tef_ , an annual grass, most common English
name teff, most commonly encountered as the flour used
in Eritrean/Ethiopean injera bread.

Steve

Bob Terwilliger" > wrote:
>
> Are you sure? Buckwheat isn't a variety of wheat, you know. It's not even a
> grain at all.
>
> http://en.wikipedia.org/wiki/Buckwheat

Neither are quinoa nor amaranth. All are non-grass plants that produce
seeds that look grain-like. Most of the pasta I eat is made from
quinoa. At Whole Foods I've gotten Japanese buckwheat noodles that are
wheat free (the usual Japanese recipe does have wheat).

zxcvbob wrote:
>Omelet wrote:
>> zxcvbob wrote:
>>> Omelet wrote:
>>>> Buckwheat won't work, but thanks anyway. :-)
>>>> Anything remotely related to wheat is bad. Including Oats, rye and
>>>> barley.
>>>
>>> You know buckwheat isn't even a grass at all? It's about as far
>>> removed from wheat as you can get and still make a usable flour (not
>>> unlike acorns.)
>>
>> We have tons of acorns around here every fall, but those take special
>> processing to remove the tanins.
>
>
>Acorns wasn't the point. Buckwheat is not related to wheat at all.

I'm absolutely positive Om has no wheat allergy, she has proven it
here... to know if one has an allergy they'd need to be medically
tested by a qualified physician. Any Allergist who discovers a
patient has a wheat allergy would immediately counsel for wheat
substitutes, whereas buckwheat would head the list... buckwheat flour
is readily available. Om has no wheat allergy, I don't know why she
is lying anymore than I know why she blew off the URL I offered (and
continues do so) but she is definitely lying... OM must be one of
those highly unstable closet quadro-polars. LOL-LOL

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > (Steve Pope) wrote:
>
> >> What about teff?
>
> >> I made some teff couscous the other day. The package
> >> of teff says "gluten free" but Wikipedia says that
> >> it contains a benign form of gluten in small amounts.
>
> >What is the grain?
>
> _Eragrostis tef_ , an annual grass, most common English
> name teff, most commonly encountered as the flour used
> in Eritrean/Ethiopean injera bread.
>
> Steve

Thanks.
--
Peace! Om

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
(Victor Sack) wrote:

> Omelet > wrote:
>
> > Is white or red millet an edible grain as a cereal?
>
> Millet has been used for human food since about 5 millennia. It used to
> be a principal cereal in Europe and even now it is used widely enough.
> It is still rather popular in Russia, for example. It is widely eaten
> in Africa and Asia.
>
> > How about for making breads?
>
> The Latin name of millet is "panicum", deriving from "panis", "bread".
> So, yes, it can be used for making bread and for other baking, but,
> lacking gluten, it is decidedly inferior. Still, millet flour is used
> for flat bread and gridle cakes.

Speaking as someone who can't digest gluten, I don't find millet
inferior at all.

Sure, you can't make springy "traditional" yeast-raised breads with it,
but that doesn't make the kinds of breads you _can_ produce from it
inferior.

Miche

--
Electricians do it in three phases

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> >>> With my wheat allergy, I'm exploring alternative grain ideas.
> >>
> >>
> >> http://thebirkettmills.com/
> >
> > Buckwheat won't work, but thanks anyway. :-)
> > Anything remotely related to wheat is bad. Including Oats, rye and
> > barley.
>
> Are you sure? Buckwheat isn't a variety of wheat, you know. It's not even a
> grain at all.
>
> http://en.wikipedia.org/wiki/Buckwheat

Some people who can't eat wheat also can't eat buckwheat -- it's to do
with the way the proteins are digested, rather than the plant family.
I'm in that boat myself.

Miche

--
Electricians do it in three phases

On Fri, 19 Mar 2010 11:44:03 -0400, brooklyn1 wrote:

> zxcvbob wrote:
>>Omelet wrote:
>>> zxcvbob wrote:
>>>> Omelet wrote:
>>>>> Buckwheat won't work, but thanks anyway. :-)
>>>>> Anything remotely related to wheat is bad. Including Oats, rye and
>>>>> barley.
>>>>
>>>> You know buckwheat isn't even a grass at all? It's about as far
>>>> removed from wheat as you can get and still make a usable flour (not
>>>> unlike acorns.)
>>>
>>> We have tons of acorns around here every fall, but those take special
>>> processing to remove the tanins.
>>
>>
>>Acorns wasn't the point. Buckwheat is not related to wheat at all.
>
> I'm absolutely positive Om has no wheat allergy, she has proven it
> here... to know if one has an allergy they'd need to be medically
> tested by a qualified physician. Any Allergist who discovers a
> patient has a wheat allergy would immediately counsel for wheat
> substitutes, whereas buckwheat would head the list... buckwheat flour
> is readily available. Om has no wheat allergy, I don't know why she
> is lying anymore than I know why she blew off the URL I offered (and
> continues do so) but she is definitely lying... OM must be one of
> those highly unstable closet quadro-polars. LOL-LOL

fruitcake.

blake

Omelet wrote:
> Is white or red millet an edible grain as a cereal?
> How about for making breads?
>
> With my wheat allergy, I'm exploring alternative grain ideas.
> Rice and I get along just fine, but I've been considering others..

I too have an wheat intolerance.

I've heard of ppl using millet flour, but I havent personally tried it
as yet.

I've been using mostly besan (chick pea/garbanzo beans) flour for a lot
of things, such as my hyrbid muffin/quiches, and for my 'special' brownies.

I also use coconut flour, but it tends to be a little on the moist side,
I've found. I plan to try a mix of coconut and besan flours on the next
batch of brownies, until I reach just the right level of moisture I'm
looking for.

Have you tried almond flour? That is another worthwhile choice, you may
find this site very useful: www.elanaspantry.com

--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

blake murphy wrote:
> On Fri, 19 Mar 2010 11:44:03 -0400, brooklyn1 wrote:
>
>> zxcvbob wrote:
>>> Omelet wrote:
>>>> zxcvbob wrote:
>>>>> Omelet wrote:
>>>>>> Buckwheat won't work, but thanks anyway. :-)
>>>>>> Anything remotely related to wheat is bad. Including Oats, rye and
>>>>>> barley.
>>>>> You know buckwheat isn't even a grass at all? It's about as far
>>>>> removed from wheat as you can get and still make a usable flour (not
>>>>> unlike acorns.)
>>>> We have tons of acorns around here every fall, but those take special
>>>> processing to remove the tanins.
>>>
>>> Acorns wasn't the point. Buckwheat is not related to wheat at all.
>> I'm absolutely positive Om has no wheat allergy, she has proven it
>> here... to know if one has an allergy they'd need to be medically
>> tested by a qualified physician. Any Allergist who discovers a
>> patient has a wheat allergy would immediately counsel for wheat
>> substitutes, whereas buckwheat would head the list... buckwheat flour
>> is readily available. Om has no wheat allergy, I don't know why she
>> is lying anymore than I know why she blew off the URL I offered (and
>> continues do so) but she is definitely lying... OM must be one of
>> those highly unstable closet quadro-polars. LOL-LOL
>
> fruitcake.

What - a millet flour fruitcake?


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

In article >,
Jeßus > wrote:

> Have you tried almond flour? That is another worthwhile choice, you may
> find this site very useful: www.elanaspantry.com

I've not messed with almond flour yet, but I've heard and read many
yummy things about it. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama