Millet is an Untapped Gluten-Free Resource
Born and raised in Northern California, I am an out going, adventurous individual. I've studied English at Santa Rosa Junior College, and also a bit of business. Throughout my school years English has always been my favorite subject.View all articles by Sheila Hughes
Celiac.com 05/14/2013 - Despite the fact that millet is more nutritious than wheat, as well as other gluten-free grains, modern science lacks the processing technologies to manufacture it on a large scale. Millet is an age-old grain, however we have yet to harness its full potential due to this drawback.
The preparation of millet includes fermentation, decortication, milling, and sieving. Most of millet being processed today is currently being down on a household level in rural areas, and due to this fact its availability is limited in urban areas. Another challenge with increasing millet production is making sure the nutritional properties are not depleted during the process.
While there currently isn't a system to produce millet on a large scale, there is research being done in this area. Perhaps in the near future we will see this grain being produced on the scale needed to make it common place in gluten-free products.
As always, Celiac.com welcomes your comments (see below).
- Gluten-free Wheat? Can New Wheat Hybrids Help Celiac Sufferers?
- Can Corn Trigger Adverse Reactions in Some Celiac Patients?
- Peruvian Heritage Grains Provide More Gluten-Free Options
- Gluten-Free Grains in Relation to Celiac Disease - by Donald D. Kasarda, Former Research Chemist for the United States Department of Agriculture