Jump to content
  • Sign Up

Search the Community

Showing results for tags 'millet'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Celiac Disease & Gluten-Free Diet Forums

  • Diagnosis & Recovery, Related Disorders & Research
    • Calendar of Events
    • Celiac Disease Pre-Diagnosis, Testing & Symptoms
    • Post Diagnosis, Recovery & Treatment of Celiac Disease
    • Related Disorders & Celiac Research
    • Dermatitis Herpetiformis
    • Gluten Sensitivity and Behavior
  • Support & Help
    • Coping with Celiac Disease
    • Publications & Publicity
    • Parents' Corner
    • Gab/Chat Room
    • Doctors Treating Celiac Disease
    • Teenagers & Young Adults Only
    • Pregnancy
    • Friends and Loved Ones of Celiacs
    • Meeting Room
    • Celiac Disease & Sleep
    • Celiac Support Groups
  • Gluten-Free Lifestyle
    • Gluten-Free Foods, Products, Shopping & Medications
    • Gluten-Free Recipes & Cooking Tips
    • Gluten-Free Restaurants
    • Ingredients & Food Labeling Issues
    • Traveling with Celiac Disease
    • Weight Issues & Celiac Disease
    • International Room (Outside USA)
    • Sports and Fitness
  • When A Gluten-Free Diet Just Isn't Enough
    • Food Intolerance & Leaky Gut
    • Super Sensitive People
    • Alternative Diets
  • Forum Technical Assistance
    • Board/Forum Technical Help
  • DFW/Central Texas Celiacs's Events
  • DFW/Central Texas Celiacs's Groups/Organizations in the DFW area

Celiac Disease & Gluten-Free Diet Blogs

There are no results to display.

There are no results to display.

Categories

  • Celiac.com Sponsors
  • Celiac Disease
  • Safe Gluten-Free Food List / Unsafe Foods & Ingredients
  • Gluten-Free Food & Product Reviews
  • Gluten-Free Recipes
    • American & International Foods
    • Gluten-Free Recipes: Biscuits, Rolls & Buns
    • Gluten-Free Recipes: Noodles & Dumplings
    • Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
    • Gluten-Free Bread Recipes
    • Gluten-Free Flour Mixes
    • Gluten-Free Kids Recipes
    • Gluten-Free Recipes: Snacks & Appetizers
    • Gluten-Free Muffin Recipes
    • Gluten-Free Pancake Recipes
    • Gluten-Free Pizza Recipes
    • Gluten-Free Recipes: Soups, Sauces, Dressings & Chowders
    • Gluten-Free Recipes: Cooking Tips
    • Gluten-Free Scone Recipes
    • Gluten-Free Waffle Recipes
  • Celiac Disease Diagnosis, Testing & Treatment
  • Celiac Disease & Gluten Intolerance Research
  • Miscellaneous Information on Celiac Disease
    • Additional Celiac Disease Concerns
    • Celiac Disease Research Projects, Fundraising, Epidemiology, Etc.
    • Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer
    • Gluten-Free Diet, Celiac Disease & Codex Alimentarius Wheat Starch
    • Gluten-Free Food Ingredient Labeling Regulations
    • Celiac.com Podcast Edition
  • Journal of Gluten Sensitivity
    • Spring 2019 Issue
    • Winter 2019 Issue
    • Autumn 2018 Issue
    • Summer 2018 Issue
    • Spring 2018 Issue
    • Winter 2018 Issue
    • Autumn 2017 Issue
    • Summer 2017 Issue
    • Spring 2017 Issue
    • Winter 2017 Issue
    • Autumn 2016 Issue
    • Summer 2016 Issue
    • Spring 2016 Issue
    • Winter 2016 Issue
    • Autumn 2015 Issue
    • Summer 2015 Issue
    • Spring 2015 Issue
    • Winter 2015 Issue
    • Autumn 2014 Issue
    • Summer 2014 Issue
    • Spring 2014 Issue
    • Winter 2014 Issue
    • Autumn 2013 Issue
    • Summer 2013 Issue
    • Spring 2013 Issue
    • Winter 2013 Issue
    • Autumn 2012 Issue
    • Summer 2012 Issue
    • Spring 2012 Issue
    • Winter 2012 Issue
    • Autumn 2011 Issue
    • Summer 2011 Issue
    • Spring 2011 Issue
    • Spring 2006 Issue
    • Summer 2005 Issue
  • Celiac Disease & Related Diseases and Disorders
  • The Origins of Celiac Disease
  • Gluten-Free Grains and Flours
  • Oats and Celiac Disease: Are They Gluten-Free?
  • Frequently Asked Questions
  • Celiac Disease Support Groups
  • Celiac Disease Doctor Listing
  • Kids and Celiac Disease
  • Gluten-Free Travel
  • Gluten-Free Cooking
  • Gluten-Free
  • Allergy vs. Intolerance
  • Tax Deductions for Gluten-Free Food
  • Gluten-Free Newsletters & Magazines
  • Gluten-Free & Celiac Disease Links
  • History of Celiac.com

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location


First Name


Last Name


City


State


Country


How did you hear about us?

Found 5 results

  1. 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. Current health benefits of millet include high anti-oxidants which could mean a reduced risk of cancer. It is also used more and more in diabetic products because it is high in polyunsaturated fat. 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. Source: http://www.bakeryandsnacks.com/R-D/Millet-promise-stopped-short-by-processing-shortfalls-review
  2. Celiac.com 04/05/2016 - These fresh-tasting burgers make an easy weeknight meal. No buns here; you can serve these wrapped in romaine or Bibb lettuce leaves and eat them with your hands. Make sure your millet isn't too dry or the burgers won't stick together! Serves 6 Ingredients: 1 cup millet ½ teaspoon sea salt, plus a pinch for cooking millet 1 tablespoon ground flax seeds 3 tablespoons water 1 large carrot, peeled and grated 4 scallions, thinly sliced 1 handful fresh basil leaves, finely chopped 2 tablespoons freshly squeezed lemon juice 2 ½ teaspoons freshly grated lemon zest ½ teaspoon freshly ground black pepper 3 tablespoons coconut oil 6 large romaine or Bibb lettuce leaves 1 recipe Mango Salsa, for serving Large drizzle Cumin Cashew Cream Sauce, for serving Directions: Cook the millet with a pinch of salt. Set aside to cool. Combine the flax seeds and water in a small bowl; set aside for 10 minutes until the mixture forms a gel, then mix well. While the millet is cooking, combine the carrots, scallions, basil, lemon juice, lemon zest, salt, and pepper in a large bowl. Once the millet is cool, add it to the bowl with the flax seed mixture and mix well. Using your hands, shape the mixture into six burgers. In a large skillet, heat the oil over medium heat. Place the burgers in the pan and cook until golden brown, 7 to 8 minutes on each side. Serve warm wrapped in lettuce leaves with a dollop of Mango Salsa and a drizzle of Cumin Cashew Cream Sauce on top. Uncooked burgers will keep for up to 4 days in the refrigerator or 1 month in the freezer, stored between pieces of parchment paper in a sealed container. Mango Salsa Makes 1 ½ cups Ingredients: 1 ripe mango, peeled, pitted, and finely diced 1 medium English cucumber, finely diced 3 tablespoons finely diced red onion 3 teaspoons finely chopped fresh cilantro 2 teaspoons freshly squeezed lime juice Sea salt and freshly ground black pepper, to taste Directions: Combine all of the ingredients in a large bowl; toss to combine, and serve. Add more red onion, if desired, for a spicier salsa. Serve immediately. Cumin Cashew Cream Sauce Makes 1 ½ cups Ingredients: 1 cup raw cashews ¾ cup water ¼ cup freshly squeezed lemon juice ½ teaspoon ground cumin ¼ teaspoon sea salt Directions: Combine all of the ingredients in a blender and blend until smooth. Serve chilled or at room temperature. Store leftover sauce in a sealed container in the refrigerator for up to 5 days. Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Author/Recipe photo © LAUREN VOLO.
  3. I was reading somewhere about Millet Flour being very good for you.http://millets.wordpress.com/millets/ragi-finger-millet/ But isn't that the lil round things in bird seed? I love to run my hands thru it Does anyone here cook with Millet Flour? Just curious as to what you can make with it. Do you mix it with other flours? Anyone like it? Dislike it?
  4. HI there, I'm new to this board and I would like to start by saying that I have not been diagnosed with Celiac (neither has it been ruled out). I was referred to this site for the rich resources available about eating gluten free and as a support network with others dealing with the difficulty of living with the daily problems of living with such restrictions. I have, however, been diagnosed with Eosinophilic Esophagitis. Symptoms including, tightening of the airway, dysphagia, choking, gastrointestinal distress. I also had a rash that started around the same time these symptoms began. On and off, I couldn't correlate it to anything. I started with an upper gi. My physician said that if I wanted, before he did a scope, I could try an elimination diet. So for several weeks I went off of dairy, wheat, soy, nuts, seafood and eggs. (and I do mean religiously. I did not 'cheat' and read every package on every thing, nor did I eat out for fear of the unknown) I started adding these back into my diet slowly and watching for response. Everything was added back into my diet without issue. Shortly before I got to the last thing on the list, wheat, I had buckwheat with dinner. I had a reaction. I thought it was supposed to be safe! Then I tried quinoa. same issue. Then teff and millet. Issues there too. I still have yet to try wheat, but I fear the worst. When I was tested for allergy to wheat, it came back clear, but my physician said that I could have an intolerance which isn't the same as an allergy. I have no problem with rice or seeds. My question is, have any of you experienced this sort of issue? I am curious because I thought out of all those things I should be able to find an alternative to wheat. I have been using rice flour and chickpea, but I am having difficulty finding too much on the internet about intolerances or allergies with these grain substitutions. Any ideas or info would be greatly appreciated. Thank you!
  5. Celiac.com 05/04/2011 - Agriculture officials in Colorado looking to increase millet sales are turning to beer-brewers for help. At present, millet makes up just a fraction of the cereal grains sold in the U.S. Each year, America produces just $50 million worth of millet, compared to several billion dollars worth of wheat, according to the U.S. Department of Agriculture. Millet represents an opportunity to increase revenue for rural Colorado businesses, according to Timothy Larsen, senior international marketing specialist for the state agriculture department. He adds that agriculture needs to nurture numerous niche markets in order to expand. Colorado produces about 60 percent of all millet produced in the U.S. production, about 200,000 acres of millet. The millet can be rotated with wheat, which grows on about 2 million acres. Commonly used as birdseed, Colorado agriculture officials have been promoting millet's gluten-free qualities, and working with Colorado State University to develop recipes using millet. Hoping to create an entirely new business sector officials are asking the Colorado Malting Co. to ship malted samples to Colorado-based brewers so they can experiment with millet-based beers. The company is currently preparing about 6,000 pounds of millet from the Fort Morgan area — 2,000 pounds each of three varieties — for commercial brewers this spring. The company recently finished malting golden German millet, which, according to co-owner Jason Cody, yielded some impressive nutty flavors. Pedro Gonzalez, co-founder of gluten-free beer company New Planet Beer, said he's eager to see if the brewers his company works with can find a recipe that appeals to customers the way some millet-based imports do. New Planet's existing beers primarily use sorghum, corn and brown rice, along with ingredients such as raspberry puree and molasses to add flavor. Because people's taste-buds are geared toward malted barley, and the gluten, and the proteins that make beer thick and full-bodied, working without barley can be a challenge. "When you choose not to have barley or wheat in your beer, then you lose those qualities, says Gonzalez." Being able to use Colorado-grown millet will help New Planet meet its company mission of being environmentally responsible by using ingredients that don't have to be shipped far, Gonzalez said. Among the establishments scheduled to participate in the millet-beer experiment are Eddyline Restaurant and Brewing Co., in Buena Vista, Pagosa Brewing Co. in Pagosa Springs. Eddyline head brewer Scott Kimball won't promise his customers a millet beer until he knows how it tastes. Pagosa Springs head brewer Tony Simmons says malted millet presents "an opportunity where if we have a gluten-free beer that actually tastes good, let's try it," adding that he's done some home-brewing with millet, and that he's "a big fan." The project is being made possible in part by a $42,000 USDA grant to help Colorado's millet industry market itself, domestically and overseas. Source: http://www.greenfieldreporter.com/view/story/c03f9954de0b4eaf8514c5eeb1dba418/CO--Colorado-Millet-Beer/
×
×
  • Create New...