Millet flour

Millet flour is a fine powder obtained from grinding millet grains, an ancient and nutritious cereal. This ingredient is highly valued in cooking for its light texture and mild, slightly sweet, nutty flavor, which adds a special touch to breads, cakes, cookies, and other recipes, both sweet and savory.

Origin: Millet is one of the oldest cultivated cereals, with roots dating back to regions in Asia and Africa. Today, its cultivation is common in many parts of the world, including Latin America. Millet flour is traditionally used in the diet of rural communities due to its resistance to dry climates and its high nutritional value.

Properties: Millet flour is rich in complex carbohydrates, dietary fiber, plant-based proteins, and minerals such as iron, magnesium, and phosphorus. Additionally, it is naturally gluten-free, making it an excellent alternative for people with gluten intolerance or celiac disease. Its consumption contributes to healthy digestion and the maintenance of balanced energy levels.

Synonyms in Spanish from Latin America: Millet flour can also be found named as harina de alpiste in some regions, although it is important not to confuse it with birdseed; in certain countries, it is simply called harina de pequeño cereal or harina de millo, especially in areas where millet is a traditional food.