Millet Flour Bulk, Sprouted, Organic
Flour of Life sprouted Millet Flour is made with organic millet that has been soaked, dehydrated, and stoneground while maintaining a low temperature to preserve nutrients. This flour is an excellent source of protein, fiber, iron, magnesium, phosphorus, and potassium, so stock up on it today!
Organic Sprouted Millet Flour
Ingredients:
Organic Raw Sprouted Stone-Ground Millet Flour
⚠️ Proposition 65 Warning (California Residents):
⚠️ WARNING: Consuming this product can expose you to chemicals including lead and cadmium, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information, go to www.P65Warnings.ca.gov/food.
Product Highlights
- Sprouted for improved nutrition and digestibility
- Stone-ground at low temperatures
- Certified Organic and Non-GMO
- Certified Kosher (Pareve)
- Vegan
- Processed in a peanut-free, dairy-free, and soy-free facility
What Makes It Special
Our Organic Sprouted Millet Flour is produced using our Better Than Roasted (BTR) sprouting process, which enhances nutrient bioavailability while reducing bitterness and improving flavor. The result is a naturally sweeter, more digestible flour made from 100% whole millet.
We stone-grind our millet slowly at low temperatures to preserve delicate vitamins, minerals, and enzymes. This traditional method ensures a fine, nutrient-rich flour with superior taste and texture.
Nutrient Benefits
This whole-grain flour is rich in zinc, manganese, copper, and phosphorus, and provides a good source of vitamins B1 and B3 as well as magnesium. Like other whole grains, sprouted millet delivers fiber, plant-based protein, and a range of antioxidants, including naturally occurring phenols that support healthy aging and balanced blood sugar levels.
How to Enjoy
Millet flour’s naturally sweet, corn-like flavor works beautifully in creamy breakfast porridges, Ezekiel-style breads, and roti flatbreads. It’s a versatile gluten-free alternative for baking muffins, waffles, breads, crackers, cookies, and raw treats, or as a substitute for part of the cornmeal in cornbread.
Fun Fact
Millet was one of the first grains cultivated by humans, long before corn and wheat. Today, it’s being rediscovered for its resilience and lower risk of crop failure compared to high-yield grains.
Storage
Store in a cool, dry, and dark place for up to one year. Refrigerate or freeze to extend freshness, especially for sprouted flours
