HOW ABOUT MILLET INSTEAD OF RICE TODAY?
Gluten-free and organic millet(Panicum miliaceum) is arguably one of the world’s oldest cereals and is still grown all over the world. It has been used in agriculture for thousands of years and is already valued by many indigenous crops. Millet has been grown in Europe for over 6000 years.
Millet is highly adaptable and thrives in dry and hot climates. This is why millet has been a popular crop in developing countries. Millet has an exceptionally short growing season and can be ready to harvest after only two months after planting. The rapid growth rate of millet has certainly contributed to its popularity.
Husked millet is a source of protein and is suitable for a variety of diets. As a gluten-free cereal, millet is a good choice for people with coeliac disease. Millet is good used as a side dish in a similar way to rice, or cooked for a longer time and made into porridge. Soaked and peeled millet is also perfect for raw porridge and raw baking.
HOW TO PREPARE MILLET
Rinse the millet. Boil 1 part rinsed millet in 3 parts water for about 25 minutes.
FOODINI FLAKES AND CEREALS
Flakes and cereals are versatile gluten-free alternatives for baking, cooking and snacking. With the growing popularity of gluten-free baking and cooking, quinoa, millet and amaranth have found their place alongside traditional pasta, rice and oats.
Even if you’re a fan of simple food, don’t be afraid of new alternatives – gluten-free flakes and grains are easy to use. All you need is boiling water and your favourite condiments. Putrusi are made from amaranth and millet by cooking them a little longer than regular oatmeal. You can also create new combinations of different flakes and come up with completely new uses! Many porridges can be given a new lease of life in the muffin trough if they are left over from breakfast. Only your imagination is the limit!
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