Flour Millet Organic
Categories
$3.88 per 250g
Serving Size
50g
| Nutritional Information | Per serve | Per 100g |
|---|---|---|
| energy | 791kJ | 1582kJ |
| protein | 5.5g | 11.0g |
| fat total | 2.1g | 4.2g |
| fat saturated | 0.4g | 0.7g |
| carbohydrates | 32.2g | 64.4g |
| sugars | 0.7g | 1.4g |
| sodium | 2.5mg | 5.0mg |
| dietary fibre | 4.3g | 8.5g |
Ingredients
100% Organic Hulled Millet Preservative Free, Non GMO.
Allergens
This product contains no known allergens. May also contain traces of allergens.
Country of Origin
Made in New Zealand from imported products (China)
Storage
Store in an air tight container in a cool, dry place, away from direct sunlight. As this millet flour is organic and preservative free it should ideally be refrigerated to retain maximum freshness
Shelf Life
Up to 12 months when stored as above. See Best Before date.
How to Use
Millet flour can be used for sweet and savoury dishes. In central Africa it is popular as a spiced porridge. Cook as you would oats, stirring until smooth and creamy. Add cinnamon and nutmeg and serve with milk of choice. Replace up to a 1/4 of the wheat flour in bread recipes, or combine 1 C. of millet flour, 1½ C. rice flour, ½ C. tapioca flour and a raising agent for a delicious wheat free loaf or dinner rolls. When used in bread without a gluten-flour, 1 tsp. of vinegar can be added for every 4 cups of flour to help it rise. Let wheat free dough rest in the fridge for 30 minutes before baking. Millet flour is also used for traditional unleavened bread in Africa and melt-in-your mouth Indian roti. It is lovely in puddings and baked sweet treats – great for wheat free muffins. Millet flour is also suitable to use as a thickener in place of corn flour. Make a paste with 1 tbsp. of flour and a little water before slowly stirring into sauce or hotpot. Replace wheat flour or breadcrumbs with millet flour to bind patties and burgers or use it as a substitute for besan in pakoras.
