Millet flour has a nutritional value that can be identified with wheat and rice. It has a particularly strong taste for making gluten-free bread mixed with other gluten-free flours.

Way of use:

Millet flour can be incorporated into both sweet and savory recipes.
For use in baking, additional ingredients will be required to help the dough stick together. Xanthan gum will do that. Also bicarbonate of soda and vitamin C powder will help create air bubbles and moisture in the mixture.

To make buns like tsapata , mix the millet flour with water to make a dough before spreading it in a hot pan for about 3 minutes, baking on both sides.

To make sourdough bread , mix it with other flours such as rice flour, tapioca flour or buckwheat flour. Millet flour needs other flours to help the dough rise (it does not tend to rise on its own).

Nutritional Declaration per 100gr:
Energy 1576 kJ / 376 kcal
Fat 0.0g
Carbohydrates 73.0g
Proteins 11.0g

*May contain traces of nuts, peanuts, gluten, soy & sesame.

Ingredients: Kerch * of biological origin

Country of origin: Ukraine