Millets are an ancient group of small grained grasses and have been cultivated in Asia, India and Africa for over 10,000 years for both human and animal consumption.
This gluten free grain and it is ideal for vegetarian and vegans as it is high in protein. Millet grown in India has not been hybridized or genetically modifies to the extent as millet grown in other countries.
Millet, it's not just food your budgie!
Growing up in Australia we had a 44 gallon drum of the finger millet (ragi, red in colour) stored to feed the chooks (chickens) and foxtail millet (small white seed) to feed my budgies (budgerigar).
Little did I know some 30 years on I’d be using it to feed my own human family.
Millet doesn’t have a strong flavour, but a little nuttiness, similar to quinoa. The good thing about millet is that you can use it in just about any recipe, and is great as a side dish. You will often find it used as flour for bread such as roti and chapatti.
Here in Singapore take a walk down the isles of Mustafa and find the numerous whole grains (or should I say seed as it’s actually a seed) with names like ragi, horsegram, cholam, saamai, kambu.
Here’s a super easy soft gluten and dairy free bread recipe, human and bird friendly.
- 310 g Millet Flour
- 110 g Arrowroot or Tapioca Flour
- 75 g Flax meal
- 30 g Psyllium husk
- 2 tablespoons of sweetener honey, rice syrup or sugar
- 3/4 teaspoon salt
- 2 dried yeast packets equivalent to 14g
- 2 eggs medium size
- 3 tablespoons light cooking oil rice bran, olive or coconut
- 500 g water warm
- extra millet or rice flour for kneading
Combine ALL dry ingredients into a stand mixer and mix thoroughly.
Mix in water, oil and eggs.
Beat for on medium to high speed for about 3 minutes, scraping down sides as needed.
Leave dough to rise for about 20 minutes or when double original size.
Dust a work surface with extra millet or rice flour. Turn the dough out to knead into desired shape(s). Shape dough into loaf pan or divide into even ball shapes to make individual bread rolls. Don’t worry if it deflates a little it will rise right back up again.
Turn oven on 230°C.
Put in a warm place for 15 minutes to rise again.
Bake in oven at 230°C for 15 minute, reduce heat to 200°C and bake for an additional 30 minutes.
Take bread from loaf tin and place on wire rack to cool. If base is a little moist or ‘sweaty’ put back into oven straight onto rack for a further 5 or 10 minutes to dry out.
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