Natural, gluten-free alternative to traditional flours, ideal for those with gluten intolerance!

Millet flour is a food product made from milled millet groats.

Millet flour is naturally gluten-free. The lamb from which millet flour is made is gluten-free. Therefore, millet flour is often used as a gluten-free alternative to traditional cereal flours for people with coeliac disease, gluten intolerance or gluten sensitivity.

Millet flour is a rich source of nutrients: 

1. Carbohydrates: it contains a significant amount of carbohydrates, which are the main source of energy for the body.
2. Fibre: is a source of fibre, which supports the proper functioning of the digestive system and contributes to maintaining a feeling of satiety
3. Protein: also provides a certain amount of protein, which is essential for growth, tissue repair and many other functions in the body.
4. B vitamins: contains B vitamins such as vitamin B6 (pyridoxine) and niacin (vitamin B3), which play an important role in energy metabolism, nervous system function and other biological processes.
5. Minerals: is a source of various minerals such as magnesium, iron, zinc and manganese. Magnesium is important for bone health, muscle function and the nervous system, while iron is essential for the production of red blood cells and zinc affects immune function and metabolic processes.
6. Antioxidants: it also contains antioxidants such as phytochemicals and flavonoids, which help protect the body from harmful free radicals and prevent oxidative stress.

Millet flour has a wide range of uses in the kitchen and can be used to prepare a variety of dishes:

• Baked goods: it can be used for bread, rolls, cakes, muffins, pies, pancakes and other baked goods. It can be used alone or in combination with other gluten-free flours such as rice flour, potato flour or coconut flour.
• Gluten-free coating: can be used for coating meat, fish, vegetables and other foods. 
• Thickening: can be used as a natural thickener for soups, sauces and stews. It can be added gradually, mixed with other ingredients and then cooked until the desired consistency is obtained.
• Pancakes and crepes: it is popular for making pancakes and crepes. It can be combined with eggs, plant milk and other ingredients to make a smooth and elastic batter.

It is important to note that millet flour does not have the binding properties that are characteristic of wheat flour, so you may need to use additional binding ingredients.

Nutritional values per 100g:

Allergens: May contain traces of gluten, nuts, sesame, mustard and soya.

Store in a dry and shaded place. 

Expiry date: min. 1 month unless stated differently in the title or description

Mąka jaglana 100%

ENG: Millet flour 100%