I have been researching and buying all sorts of new grains and flours, particularly ones that have a high nutritional value--trying to make up for what we lost when we lost wheat. I haven't necessarily been using these yet, I just collect them at this stage...(it is too hot to bake, but I want to be ready if the urge hits me~~) I had to laugh when I read the description of Millet...
Millet is said by some to be more ancient than any grain that grows. Where it was first cultivated is disputed, but native legends tell of a wild strain known as Job’s Tears that grows in the Philippines and sprouted “at the dawn of time.”
Millet is still well respected in Africa, India, and China, where it is considered a staple. Here in the United States, it is raised almost exclusively for hay, fodder, and birdseed. One might consider that to be a waste, especially when considering its high vitamin and mineral content. Rich in phosphorus, iron, calcium, riboflavin, and niacin, a cup of cooked millet has nearly as much protein as wheat. It is also high in lysine—higher than rice, corn, or oats.
I guess I will give it a try (if birds like it, then I am sure I will too...maybe) along with the Tefff flour I have already purchased and the Amaranth flour I am still looking for. This has become my challenge.
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