Millet Flour, 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!
Ingredients: Organic Raw Sprouted Stone-Ground Millet Flour
-Certified Organic, non-GMO
-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 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 stone-grind our millet slowly 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.