Millet - Flour 300g

Description

Millet Flour finely ground hulled millet, suitable for millet bread and gluten-free recipes. Nutritional Information per 100g Energy 1500Kj Protein 11.70g Fat total 2.80g -saturated <1.00g Carbohydrates -total 68.40g -sugars <1.00g Sodium <1.00mg Millet seed - is enclosed in a coloured hull - this hard, indigestible hull must be removed before it can be used for human consumption. Hulling does not affect the nutrient value, as the germ stays intact through this process. Millet is highly nutritious, gluten-free and is not acid forming, so is soothing and easy to digest. It is a good source of protein and contains high amounts of fibre, B-complex vitamins, including niacin, thiamin and riboflavin and essential amino acids methionine lecithin and some vitamin E. It is particularly high in iron, magnesium, phosphorous and potassium. Millet is also rich in phytochemicals, including phytic acid, which is believed to lower cholesterol and Phytate, which is associated with reduced cancer risk. Millet flour is flour is beginning to gain in popularity since it is gluten free. This flour may be added to breads to reduce gluten content, or to produce lower carbohydrate bread, and the grain itself, though often thought of as the perfect birdseed, has an extensive history as an important whole grain in cooking, particularly in Asia, where millet may once have been used more extensively than rice. Though you can use many types of low gluten flours alone, millet flour tends to require some type of binding agent when it’s used in cooking. Cooks suggest that no more than a third of wheat flour in recipes should be replaced with flour from millet, but this does little to help those who cannot consume gluten and suffer from celiac disease. You should avoid millet flour if you have hypothyroidism. It has been shown to slightly impair thyroid production, especially if you have more than a couple of servings a day. If you do want to use millet as a flour substitute if you have ceoliac disease, one of the best binding agents that will substitute for the missing flour gluten is xanthan gum. Used alone, millet flour may work in certain recipes, like those for pancakes or tortillas, but in more complex recipes for bread it usually needs to be mixed with other ingredients so that bread is not too dry and crumbly. Millet also won’t work well alone in yeast breads because its lack of gluten means the bread won’t rise. Nutritionally speaking, millet flour bears some resemblance to wheat. A serving of the flour, judged as one third of a cup (35 grams) contains about four grams of protein, which is very close to wheat. In some ways millet is much superior to wheat. A single serving has 15% of the US Recommended Daily Allowance (RDA) of iron, and is high in B vitamins, magnesium and potassium. It also has 12% of the US RDA of dietary fiber, which can make for a healthy alternative or addition to wheat. One aspect of millet flour that many people praise is its sweet taste. It’s comparable to sorghum but tends to lack the bitter aftertaste most associate with sorghum flour. You can often cut sugar in recipes when you use the flour, since you’ll be deriving some natural sweetness from millet. Also a little millet flour in breads makes them lighter with a crunchy crust, which many people find delicious.