What is millet?

Millet Bread includes any bread products or roles made of millet. While most bread products are made of wheat flour, millet and other grains serve as an alternative to wheat. The flour comes from high annual grass and is assumed that it was a diet for people in Asian and African countries that date back to written history. The availability of millet gives consumers more opportunities for nutrition, taste and allergy to food.

One of the greatest benefits associated with millet is that it does not contain any gluten. Gluten is found in wheat and many other grains and can represent digestive problems for some people. Those with celiac disease or even basic wheat allergies can replace wheat bread by bread to maintain the right health. Unfortunately, millet is not suitable for people with thyroid conditions due to certain components that can interact with the function and drug of thyroid gland.

in many ways, the prosomouka is nutritionally identical towheat flour. It contains a little more protein, but shares roughly the same amount of calories and other nutrients. Like wheat bread, millet is rich in vitamins B and minerals like iron and calcium.

South of bread can be used to make sandwiches in the same way as traditional sliced ​​bread. It also serves as a popular flat bread for spreads, cheese and other topping. Bread and rolls made of millet can also be served by themselves or as a side dish for soup and other meals. Bread pudding made of millet also serves as a traditional meal in some parts of the world.

One of the difficulties associated with baking millet is that this flour does not increase the same way as wheat flour. This results in very hard, thick bread if special recipes are used to reduce density. Many bakers combine millet with other gluten -free flour, such as rice, oat or tapioca. For people who do notOsides celiac disease, but simply want to enjoy the taste of the millet, the combination of wheat and millet can allow the bread to rise properly.

Compared to traditional bread made of wheat, the millet will almost always feel dry and hard. However, good bakers using good recipes can improve the climb to make the bread lighter and embedded. SVI has a distinctive sweet taste with walnut tones that some buyers prefer standard wheat.