To make our Flour of Life Millet Flour, we sprout raw, organic millet for extra flavor and nutrition, then gently stone-grind it into a sweet, corn-like flour that’s perfect for gluten-free cooking. Stock up today with this tasty source of protein, fiber, zinc, manganese, copper, phosphorus, and antioxidants!
Ingredients: Organic Raw Sprouted Stone Ground Millet Flour
-Certified Kosher, Pareve
-Processed in a peanut-free, dairy-free, and soy-free facility
Our 100% raw, organic sprouted millet flour is packed with zinc, manganese, copper, and phosphorus and a good source of vitamin B1, vitamin B3, and magnesium. Whole grains like millet not only help lower LDL cholesterol, they deliver fiber, protein, and a range of antioxidants. Millet, especially sprouted millet, is rich in phenols, compounds that help prevent cancer and promote healthy aging, and also in compounds that help prevent blood sugar spikes.
Millet flour’s sweet, corn-like flavor is enjoyed around the world in dishes like creamy breakfast porridge, superfood Ezekiel bread, and crisp roti flatbread. It’s also a great gluten-free substitute for part of the wheat flour in muffins, waffles, breads, crackers, cookies, and raw treats, or for part of the cornmeal in cornbread.
Our Better Than Roasted (BTR) sprouting process maximizes the bioavailability of essential vitamins, minerals, and nutrients in our millet. It also removes bitterness and concentrates flavor, yielding a sweeter, more easily digestible, and more flavorful flour! Read more about our BTR process HERE.
We gently stone-grind our flours at low temperatures to further preserve sensitive vitamins and nutrients. After all, that’s how flour was first made. Read about the benefits of stone-grinding HERE.
FUN FACT! Long before humans farmed high-yield grains like corn and wheat, they farmed millet. Now, experts in India who fear we’re too dependent on the big-name grains are trying to bring millet back. Why? It may be lower-yield, but millet isn’t nearly as susceptible to crop failure.
Shelf life: One year if properly stored
Storage: Cool, dry, dark area. Sprouted flours can be refrigerated or frozen to extend freshness.