Millet is one of those foods that has been feeding people for thousands of years yet still flies under the radar in British kitchens. It is naturally gluten-free, gentle on the stomach, quick to cook and genuinely versatile, turning up as grain, flakes and flour. If you have never given it a go, here is everything you need to know about millet, including what it is, why it is good for you, and how to use each form.
What exactly is millet?
Millet is a small, round, pale golden seed harvested from a type of grass. Like quinoa and buckwheat, it is technically a seed rather than a true cereal grain, which is part of why it is naturally gluten-free. It has a mild, mildly nutty, slightly creamy flavour that takes on other tastes beautifully, making it a friendly starting point for anyone new to alternative grains.
Is millet good for you?
Millet has a genuinely useful nutritional profile. It is a good source of fibre and provides plant protein, along with minerals, and it is particularly notable for its magnesium content. Because it is naturally gluten-free, it is a valuable staple for anyone with coeliac disease or a gluten sensitivity, offering variety beyond the usual rice and potatoes. As a wholegrain-style food, it also delivers slow-release energy, which helps you feel satisfied for longer. As with any single food, the benefits come from making it part of a varied, balanced diet rather than relying on it alone.
Millet grain: the versatile all-rounder
Whole millet grain is the most versatile form, and it cooks in around 15 to 20 minutes. Simmer it in water or stock and it works much like rice or couscous, as a base for salads, a bed for curries and stews, or a side in its own right. Cook it with a little more liquid and stir it, and it turns soft and creamy, almost like a savoury polenta or a comforting porridge. Our Organic Millet Grain is a cheap, filling staple that deserves a regular spot in the cupboard.
Millet flakes: perfect for breakfast and baking
Millet flakes are the grain rolled into thin flakes, rather like oats. This makes them ideal for a gluten-free porridge, either on their own or mixed with other flakes, and they are lovely in homemade granola, flapjacks and energy balls. You can also stir them into bakes for extra texture and goodness. Our Organic Millet Flakes are a simple way to add variety to your breakfasts.
Millet flour: gluten-free baking made easy
Millet flour is milled from the whole seed into a fine, pale flour with a mild, slightly sweet, creamy flavour. It is a useful addition to gluten-free baking, where it adds a soft crumb and a gentle taste to breads, pancakes, muffins and biscuits. Because it is gluten-free, it works best blended with other gluten-free flours and a binder rather than used entirely on its own for risen bakes. Our Organic Millet Flour is a good, well-priced staple for anyone baking without gluten.
How to get started with millet
The easiest way in is to swap millet grain for rice in a dish you already make, such as a curry, a stew or a grain salad. Toasting the dry grain in the pan for a minute before adding liquid brings out its nutty flavour. From there, try millet flakes for breakfast and millet flour in your baking, and you will quickly find this humble seed earning a permanent place in your kitchen.
Millet is an affordable, naturally gluten-free and genuinely versatile food that deserves far more attention than it gets. Whether you use the grain as a rice alternative, the flakes for breakfast or the flour for baking, it is an easy, nutritious way to add variety to your meals. Give it a try, and you may wonder why you overlooked it for so long.
