The protein structure of millet is quite similar to wheat. The one glaring exception is that millet is a gluten-free grain. Wheat contains copious amounts of this hard to digest plant protein.
Although millet resembles wheat in appearance and texture, it does not contain gluten. The light texture and mild buttery, sweet flavor makes millet flour ideal for baking. It is a good source of fiber, protein, important minerals like manganese, phosphorus, and magnesium, and essential amino acids.
The answer is that millet is higher in Copper, Vitamin B2, and Folate, yet Wheat is higher in Selenium, Manganese, Phosphorus, Zinc, Vitamin B3, Magnesium, and Potassium. Wheat’s daily need coverage for Selenium is 158% more.
Another question we ran across in our research was “Is millet gluten-free?”.
Use of millet is also widespread in Africa, like gluten-free teff, likely due to the drought-prone climate. The protein structure of millet is quite similar to wheat. The one glaring exception is that millet is a gluten-free grain. Wheat contains copious amounts of this hard to digest plant protein.
Wheat contains copious amounts of this hard to digest plant protein. When plain millet flour is used for baking bread (as opposed to homemade gluten-free flour or a healthy gluten-free flour mix from the store), the resulting loaf is light, white, and quite similar in texture to wheat bread.
What is millet grains used for?
Versatile and diverse, millet grains are used in dishes around the world, including flatbreads, porridges, drinks, pilafs, breads, and more. Millet can also be made into alcoholic beverages, such as millet beer.
What is millet and what does it taste like?
It’s widely consumed in developing countries throughout Africa and Asia. While it may look like a seed, millet’s nutritional profile is similar to that of sorghum and other cereals ( 2 ). Millet has gained popularity in the West because it’s gluten-free and boasts high protein, fiber, and antioxidant contents ( 3 ).
Can I substitute oat flour for millet flour?
You can substitute oat flour for millet flour, as it has a nice consistency. It makes very good baked goods. It can work better than most other gluten-free flours. Make sure it is a certified gluten-free oat flour.