Making millet flour at home is a quick, budget-friendly way to ensure you’re using a fresh, gluten-free flour that fits your dietary needs. With just one ingredient and a high-speed blender or grain mill, you can create a light, mild-tasting flour perfect for gluten-free baking.
What is millet flour?
Millet flour is made from finely ground millet, a small ancient grain that is naturally gluten-free. It's light in color, mild in flavor, and works well in baked goods, pancakes, flatbreads, and more. Millet is a great source of magnesium, fiber, and plant-based protein. You can use white millet (pearl millet) or yellow millet depending on what’s available.
Why make millet flour at home?
Store-bought millet flour is convenient, but it can be costly or difficult to find. Making your own ensures freshness, can be more economical, and gives you control over texture.
- Freshness: Fresher flour = better flavor and nutrition.
- Custom grind: Choose fine or slightly coarse depending on your baking needs.
- Accessibility: Use whole millet seeds, which are often easier to find and store longer than flour.
Ingredient
Whole hulled millet – Any variety (white or yellow). Be sure to use food-grade millet.
How to make millet flour
Step 1: Add 1 cup of whole millet to a clean, dry high-speed blender, grain mill, or food processor.
Step 2: Use a fine-mesh sieve to sift the flour into a bowl to remove any coarse pieces. Re-blend any leftover bits.Transfer the sifted flour to an airtight container or jar. Store in a cool, dark pantry or freeze for longer shelf life.
Tips for success
- A high-speed blender or grain mill works best. A high-speed blender works faster than a food processor in achieving a powdery fine powder.
- Blend in small batches for best results.
- Let the flour cool before storing to prevent moisture buildup.
- Sift after blending for a smoother, finer texture.
Storage
Room Temperature: Up to 1 month in an airtight container in a cool, dry pantry.
Refrigerator: Up to 3 months.
Freezer: Up to 6 months in a sealed freezer-safe bag or container.
Always check for any off smells or bitterness before using.
FAQs
Hulled millet has the inedible outer shell removed, making it safe to eat and ideal for grinding into flour. Unhulled still has the tough outer hull, which is not digestible and can result in gritty, unusable flour. Always use the hulled type for homemade flour.
Millet has a mild and slightly sweet taste with a subtle nutty flavor. Great for both sweet and savory dishes.
Yes! It works well in combination with other gluten-free flours like sorghum, almond, or rice flour. It’s often used in 25-50% of a flour blend.
A high-speed blender or grain mill is best. A food processor may take longer to grind the millet fine enough for flour.
More gluten-free ingredient guides
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📖 Recipe
How to Make Millet Flour
Equipment
Ingredients
- 1 cup yellow or white hulled millet
Instructions
- Add 1 cup of whole millet to a clean, dry high-speed blender, grain mill, or food processor. Blend on high, stopping occasionally to wipe down the sides until a fine powder consistency is reached.
- Use a fine-mesh sieve to sift the flour into a bowl to remove any coarse pieces if necessary. Re-blend any leftover bits. Transfer the sifted flour to an airtight container or jar. Store in a cool, dark pantry or freeze for a longer shelf life.
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