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Showing results for tags 'millet'.
Found 7 results
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Brands of Gluten-Free Millet Cereals
Jefferson Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 04/09/2022 - All by itself, millet is a naturally gluten-free food. However, commercial millets can sometimes be contaminated with wheat, barley or rye. Still, among the brands of millet cereals, it can be hard to find millet cereals that are labeled gluten-free. Here's a list of millet cereals that are certified gluten-free or labeled gluten-free. It's important for people with celiac disease to make sure millet products are gluten-free. For celiacs, the best way is to choose trusted millet products that are either certified gluten-free, labeled gluten-free, or known to be gluten-free and safe. Even though it's gluten-free, millet has a protein structure that is similar to wheat. That makes it a seemingly good substitute for wheat. Millet is high in potassium, and, according to MayoClinic.com, it can help regulate blood pressure and improve heart health. From a gluten-free and nutrition perspective, this all looks pretty good. However, millet does carry some health risks. Mainly, millet tends to suppress thyroid activity, which can cause low iodine, which can lead to goiter. This is particularly common in places where there is no access to iodine or to other whole grains. The key to millet is to use it in concert with other whole grains so that the potential for low iodine and goiter are reduced or eliminated. For this reason, it's best to eat millet in combination, or in rotation, with other gluten-free whole grains. Alternatively, use another grain that is both gluten-free and non-goitrogenic such as rice, oats or teff, or grain-like gluten-free foods such as buckwheat, amaranth, or cassava. Still, among the brands of millet cereals, it can be hard to find millet cereals that are labeled gluten-free. In fact, we've only found a couple of brands. If we've missed a favorite brand of gluten-free millet cereal, let us know in the comments below. Brands of Gluten-Free millet cereals include: Arrowhead Mills Puffed Millet Cereal Nature's Path Millet Rice Flakes - Whole oat flour*, pear juice concentrate*, brown rice flour*, whole millet*, oat bran*, barley malt extract*, sea salt. *Organic. Produced in a facility that uses peanuts, tree nuts or soy. -
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Millet is an Untapped Gluten-Free Resource
Sheila Hughes posted an article in Gluten-Free Grains and Flours
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 -
Celiac.com 06/19/2019 - Ancient gluten-free grains are helping African farmers to gain profit and save the environment by producing gluten-free beer that is safe for people with celiac disease. In Africa, local framers are growing nutritious, ancient gluten-free grains like corn and millet. In the process, they are growing a new economy, saving the environment, and brewing a delicious gluten-free beer that's safe for celiacs. It's a recipe for success. Gluten-Free Ancient Grains Are Nutritious Gluten-free ancient grains like millet and sorghum are rich in nutrients. They are also high in protein and antioxidants. Pearl millet, for example, has twice the protein of milk and sorghum is rich in vitamins, minerals, protein, and fiber. These crops are also drought-resistant, making them suitable for dry, hot climates. However, farmers tend to grow more popular crops like maize, wheat, rice, and soybeans. Gluten-Free Beer Helps Local Farmers Now, African farmers are using ancient grains like millet and sorghum to drive a new business in gluten-free craft beer and to preserve the environment. Since millet and sorghum are both gluten-free, they can be used to anchor brewing recipes for delicious, gluten-free beers. By sourcing grains from locally farmers, the brewers help to support local economies and community members. Drought Resistant Grains Help Save Environment And because millet and sorghum need significantly less water than wheat, and require less fertilizer and pesticide, growing them helps farmers to preserve the environment. Who knew that growing nutritious, ancient gluten-free grains could help local framers, save the environment, and result in a delicious gluten-free beer that's safe for celiacs? Talk about a winning plan. Stay tuned for more on this story. -
Fabulous Lemon Basil Millet Burgers with Mango Salsa
Amie Valpone posted an article in Winter 2016 Issue
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. -
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/
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