July 2, 2013 10:10 am Leave your thoughts
The other day, a customer put us to the test. She’d been advised to try millet in her diet and wanted to know what we could offer and how best to use it. For some members of staff, it turned out to be a bit tricky to advise her – so we decided to find out a bit more about this grain.
Millet, first of all, is not a completely homogenous product – the name refers to a group of small-seeded grasses, grown as cereals. These grasses adapt well to poor and droughty conditions and have been grown as a staple in parts of Africa and India for millennia.
Millet is frequently ground to make flour and then used in a variety of breads (mostly flatbreads). We are pleased to stock Infinity Food’s millet flour in packs of 500g. Flaked, millet is also used around the world to make both sweet and savoury porridges – we sell it in breakfast packs of 500g, or in bulk bags of 5kg or 15kg (bulk-buying is, as ever, the most economical way to buy this grain). Puffed millet ‘Morning puffs’ from Big Oz are also popular as an alternative to wheat-based breakfast cereals – or make your own breakfast cereal mix with our bulk 5kg bag of puffed millet.
If it’s the actual grain you’re after, we’re pleased to offer bulk bags of 5kg or 25kg, or a small bag of hulled millet from Infinity – ideal for soaking and adding to stews, or using cold to make a salad.
As millet is gluten-free, and considered the least allergenic grain there is, we find it a popular line among our customers following a gluten-free diet or suffering from digestive problems. Millet is also rich in B vitamins, and contains a good amount of calcium, iron, potassium, magnesium and zinc.
And for the lady who asked for a recipe, try this one!
Savoury millet cakes
½ cup millet grains, soaked for 24 hours
Herbs of your choice (chives and parsley work well)
Grated cheese (cheddar or parmesan are good choices).
Salt, pepper or soy sauce
With a pinch of salt, bring the millet to the boil and then simmer till tender (probably just under half an hour). Drain any excess water, allow to cool, and add the remaining ingredients (the quantities depend, of course, on what you’ve got in your cupboard and on your personal taste). Mix it all together. Mould into thick rounds – if necessary, add some gluten-free flour to make it easier to shape – and saute in hot oil. Serve with a salad.Tags: gluten free flour, hulled millet, king soba, millet, millet flakes, millet flour, millet grain, pasta and rice spirals, puffed millet, rice and millet noodles
This post was written by Sue