Organic Millet Flour
Quay’s Millet Flour is made from 100% organic millet.
An ancient grain known for its light texture, mild flavor, and natural digestibility. Naturally gluten-free and rich in fiber, magnesium, and plant-based protein, this flour is perfect for anyone seeking a clean, nutrient-dense alternative to wheat. Finely milled for versatility, it blends seamlessly into baked goods, porridges, flatbreads, and even baby food. Whether you’re making fluffy pancakes or traditional rotis, Quay’s Millet Flour adds gentle nourishment to every bite.
Ingredients:
Organic Millet Flour
Flatbreads (Gluten-Free Roti Style)
Soft, nourishing, and naturally gluten-free Makes: 5–6 flatbreadsYou'll Need:
1 cup Quay’s Millet Flour
¼ tsp salt
½ cup hot water (plus more as needed)
1 tsp oil (optional, for softness)
Directions:
- In a bowl, mix millet flour and salt.
- Slowly add hot water, stirring with a spoon or spatula until a dough forms.
- Once cool enough to handle, knead into a soft, pliable dough (add more flour or water as needed).
- Divide into small balls and roll each between parchment paper or on a floured surface.
- Cook on a dry skillet over medium heat for 1–2 minutes per side, until golden spots appear.
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Serve warm with dips, soups, stews, or wraps.
Tip: For added flavor, mix in herbs or spices like cumin, garlic powder, or chili flakes.
Millet Flour FAQs
Is millet flour gluten-free?
Yes! Millet is naturally gluten-free and safe for people with celiac or gluten sensitivity.
Can I bake with millet flour alone?
You can, but for best texture, we recommend blending it with other flours or replacing 25–30% of your regular flour in recipes.
What can I make with millet flour?
Millet flour is incredibly versatile. Use it to make gluten-free flatbreads (like rotis), muffins, porridge, crackers, pancakes, or as a thickener in soups and stews. It’s also gentle enough for homemade baby food.
Can I use millet flour on its own in baking?
Millet flour can be used on its own in recipes like flatbreads and porridges. For baking, we recommend replacing up to 25–30% of all-purpose flour with millet flour to enhance nutrition and maintain texture.
