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Millet flour and I got off to a bad start. A few years ago, when whole grain gluten-free flours started showing up in my area, I bought a bag, excited to bake with a new flour. But the flour was rancid. Really rancid. So while other whole grain flours worked their way into my pantry, I avoided millet because I still associated it with the smell of sour milk.
Recently, while standing in front of the ever expanding gluten-free section at the grocery store, I gave myself a little talking to about millet. I don't avoid chicken even though there was that one time I got some bad thighs from the market. So why was I unwilling to forgive millet? I squared my shoulders and tossed a bag into my shopping cart.
And now? Well, I can't stop baking with it. The flavor is surprisingly subtle for a whole grain flour. Most gluten-free whole grain flours bring attention to themselves. Brown rice flour tastes a little bitter; oat flour tastes, well, like oats; and sorghum flour often brings a nutty, grassy flavor to baked goods. But millet flour just sort of fades pleasantly on the palate.
So I went straight for millet flour when I decided to bake a loaf of classic zucchini bread. Prior to going gluten-free, the zucchini bread recipe I loved used bleached, white flour. I figured that millet flour would give me the benefits of a whole grain without stepping on the toes of the spices that I love to coax out in my zucchini bread.
The other thing I love about this bread is that it's a one-bowl recipe. This means that if there's lots of zucchini coming from your garden, it's incredibly easy to turn that excess into moist, quick breads for friends!
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