Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Tried Millet For 1st Time Last Night

jenvan

Recommended Posts

jenvan Collaborator
jenvan
Posted

Just wanted to pass along that I had millet for the 1st time last night and thought it was great! I bought Bob's brand...simmered like rice or quinoa. It reminded me a lot of grits...in fact I will be using it tonight to sub for grits in a recipe. (Can't really do corn) It has a very mild taste like rice--would be great in lots of different recipes. But far more nutritious than just rice. Anyway-just wanted to pass it along in case someone else was thinking of trying it!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kabowman Explorer
kabowman
Posted

OK, this is really weird. I just bought some last week but haven't tried it yet...maybe this weekend when I am not too busy and won't have sick kids around!

jenvan Collaborator
jenvan
Posted
  • Author

That's funny Kate! Yeah, I am excited about them... I loved grits, but can't really tolerate them. You could make this salty, in a beans or rice type meal or go for sweet and creamy and make into an oatmealish type cereal. Let me know what you think!

tarnalberry Community Regular
tarnalberry
Posted

Yep, a tasty dish. I plan to try it as a substitute for bulgar in tabouleh. And you can use it in pilaf.

One thing to make it taste better than regular:

Toast it in a hot, dry skillet *before* cooking, until you get a pleasant, nutty smell, and can hear it 'popping', sounding like a light rain. It changes the taste subtly, and it, IMHO, worth the 10 minutes or so it takes.

jenvan Collaborator
jenvan
Posted
  • Author
Yep, a tasty dish. I plan to try it as a substitute for bulgar in tabouleh. And you can use it in pilaf.

One thing to make it taste better than regular:

Toast it in a hot, dry skillet *before* cooking, until you get a pleasant, nutty smell, and can hear it 'popping', sounding like a light rain. It changes the taste subtly, and it, IMHO, worth the 10 minutes or so it takes.

Oooo--sounds great! Question--simmering like I did gave it the soft grits texture. If I toasted before or cooked in less water, would it cook to more of a fluffy texture? Does my question make sense? Any good recipes you have with millet? You are kind-of an alternative grain goddess :)

tarnalberry Community Regular
tarnalberry
Posted
Oooo--sounds great! Question--simmering like I did gave it the soft grits texture. If I toasted before or cooked in less water, would it cook to more of a fluffy texture? Does my question make sense? Any good recipes you have with millet? You are kind-of an alternative grain goddess :)

If you toast, and then use the 'just enough' liquid (I forget the amount listed on the package), it'll be much lighter and fluffier. I don't have any good recipes beyond the plain toasted and cooked with broth one yet - other than using it under pasta sauce or stir fry. I'll post the tabouleh option when I manage to work that one out. ;-)

Green12 Enthusiast
Green12
Posted

I like to cook my millet in a pressure cooker. It gives it much more flavor in my opinion and I prefer the texture, it comes out a little softer than crunchy. I also add a little shredded carrot and chopped onion and about 1 tbsp (or less) of coconut oil to the millet and water before cooking.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


lonewolf Collaborator
lonewolf
Posted

I can't find the recipe, but another yummy way to eat millet is to cook it like Spanish rice - add tomato sauce, chili powder, garlic, salt and cumin to the water.

Cheri A Contributor
Cheri A
Posted
I can't find the recipe, but another yummy way to eat millet is to cook it like Spanish rice - add tomato sauce, chili powder, garlic, salt and cumin to the water.

Thank you for this Liz!! This will be perfect tonight for my Cinco de Mayo dinner! I'm heading to the HFS today for millet!

kabowman Explorer
kabowman
Posted

I miss both grits and tabouleh - guess what I will be making this weekend!

jenvan Collaborator
jenvan
Posted
  • Author

Yeah for everyone joining the millet crowd :) I served it last night instead of grits in grits and shrimp--with garlic and pepper. Yummy!

Tiffany--Would love the tabouleh 'recipe' when you work it out--thanks!

  • 2 weeks later...
nursestherapies Rookie
nursestherapies
Posted

Me too please, I miss tabbuleh.

VydorScope Proficient
VydorScope
Posted

Is this the same stuff I feed my bird that comes in little trees????

elisabet Contributor
elisabet
Posted

I thought millet is a no no for celiacs .It contains gluten.

tarnalberry Community Regular
tarnalberry
Posted
I thought millet is a no no for celiacs .It contains gluten.

Millet does not contain gluten - that is from an out of date site and based on incorrect information.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to maryannlove's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Yasso frozen yogurt bars - be careful

      Thanks for sharing this! Talk about frustrating! It is complicated enough to try to keep track of which products are safe, but the concept of the same product sold at 2 different stores--one that is certified gluten-free and one that isn't--that is exactly why having celiac disease is still so difficult, and it is so easy to make mistakes!
    2. Scott Adams
      - Scott Adams replied to cristiana's topic in Traveling with Celiac Disease
      1

      UK Visitors: Award Winning Flapjackery in the West Country (and Chichester, West Sussex)

      It's great that this business has celiac disease awareness and uses gluten-free oats! I wish more restaurants would make such simple changes, for example if Asian restaurants switched to using gluten-free soy sauce, many (but not all!) risks would be eliminated for lots of their dishes. My daughter works at a Vietnamese restaurant where the owner is keenly...
    3. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Frustrated

      It sounds like you’ve been doing everything right—strictly avoiding gluten, managing food allergies, and advocating for yourself—yet you’re still dealing with severe pain, exhaustion, and other debilitating symptoms. The fact that your colonoscopy came back clear after 31 years gluten-free is a testament to your diligence, but it doesn’t erase the very real...
    4. Beverage
      - Beverage replied to Betsy Crum's topic in Related Issues & Disorders
      8

      Chest pain from celiac

      Could you be having acid reflux? I used to get it soooo bad before I was diagnosed, now very rarely. I didnt have stomach upset, aka silent reflux, but pain in chest (thought I was having a heart attack) and food would get stuck from the esophagus irritation. The things here really helped, especially raising head of bed, sip of apple cider vinegar before...
    5. Wheatwacked
      - Wheatwacked replied to Mrs. Cedrone's topic in Related Issues & Disorders
      4

      Canker sores

      Studies have shown that individuals with canker sores tend to have lower levels of vitamin D in their blood compared to those without the condition. This suggests that vitamin D deficiency could be a risk factor for developing canker sores. Vitamin D deficiency is very common in Celiac Disease.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,412
    • Most Online (within 30 mins)
      7,748
    Saharon
    Newest Member
    Saharon
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Yasso frozen yogurt bars - be careful

      By Scott Adams · Posted

      Thanks for sharing this! Talk about frustrating! It is complicated enough to try to keep track of which products are safe, but the concept of the same product sold at 2 different stores--one that is certified gluten-free and one that isn't--that is exactly why having celiac disease is still so difficult, and it is so easy to make mistakes!
    • Scott Adams
      UK Visitors: Award Winning Flapjackery in the West Country (and Chichester, West Sussex)

      By Scott Adams · Posted

      It's great that this business has celiac disease awareness and uses gluten-free oats! I wish more restaurants would make such simple changes, for example if Asian restaurants switched to using gluten-free soy sauce, many (but not all!) risks would be eliminated for lots of their dishes. My daughter works at a Vietnamese restaurant where the owner is keenly aware of celiacs, and he has made the switch to gluten-free soy and fish sauces. 
    • Scott Adams
      Frustrated

      By Scott Adams · Posted

      It sounds like you’ve been doing everything right—strictly avoiding gluten, managing food allergies, and advocating for yourself—yet you’re still dealing with severe pain, exhaustion, and other debilitating symptoms. The fact that your colonoscopy came back clear after 31 years gluten-free is a testament to your diligence, but it doesn’t erase the very real struggles you’re facing daily. It’s concerning that previous doctors dismissed your celiac diagnosis, and now you’re left fighting for validation while dealing with unexplained symptoms like eye pressure, skin issues, and relentless pain. Menopause and long COVID may be complicating things further, making it even harder to pinpoint the root cause. Are you sure your diet is 100% gluten-free? Do you eat in restaurants...if so, this can be a source of contamination. Trace amounts of gluten over time could explain your symptoms. Many people with celiac disease have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • Beverage
      Chest pain from celiac

      By Beverage · Posted

      Could you be having acid reflux? I used to get it soooo bad before I was diagnosed, now very rarely. I didnt have stomach upset, aka silent reflux, but pain in chest (thought I was having a heart attack) and food would get stuck from the esophagus irritation. The things here really helped, especially raising head of bed, sip of apple cider vinegar before meals with protein, heel thumping, and until it healed, taking DGL after meals to coat...do NOT take antacids https://drjockers.com/acid-reflux/ DGL https://www.amazon.com/Integrative-Therapeutics-Rhizinate-Deglycyrrhizinated-Licorice/dp/B001WUC406/  
    • Wheatwacked
      Canker sores

      By Wheatwacked · Posted

      Studies have shown that individuals with canker sores tend to have lower levels of vitamin D in their blood compared to those without the condition. This suggests that vitamin D deficiency could be a risk factor for developing canker sores.  Vitamin D deficiency is very common in Celiac Disease.
×
×
  • Create New...