Miles is one of the most comprehensive grain with a delicate sweet taste with notes of corn or nuts, such as corn surprises us with its colors:

    • black, very popular in China where it is leading a traditional dessert the “feeds”
    • bicolour, grown in arid climate is not very present in Europe. The chromosomes are grayish with black lines
    • red or ragi used mainly in Ethiopia, Eritrea, Pakistan, India, China
    • green has very small seeds
    • yellow, seeds have very hard and is suitable for cultivation in arid climates
    • white, the most widespread in Italy and Europe, has black seeds whitish or yellowish.


On the market there is the light flour obtained from the milling of the minced or dark millet obtained by grinding the wild brown millet intact with the external tugment.

Its sweet taste allows the reduction of sugars in the dough.

Millet flours are very delicate and they are not very conserved due to the percentage of unsaturated fats they contain.


In recipes it can not replace wheat flour 1: 1 is used In these percentages:
    • in leavened doughs it can reach a ratio of 75% on the weight of flours and should be combined with flours of legumes that with their high percentage of proteins promote leavening
    • in the leavened dough with baking powder and baked in a mold can reach 90% ratio on the weight of flour
    • in the crumbly dough may exceed the 50% ratio of the weight of other flours
    • in the unleavened dough as flat breads or tortillas can be used as the only flour
    • in the preparation of dumplings can safely completely replace wheat flour because it does not have a predominant flavor
    • with the sole millet flour you can also prepare a good soft grits: cooking it in boiling water (equivalent to 5 times its volume) for about 20 minutes, stirring from time to time the mixture until it is completely dry.
Knowing the density of flour to understand what percentage can replace wheat flour, you will find the table of flour on the page dedicated to the “chart of the density of flours and starches.”
In the preparation of baked goods, especially if leavened or whipped, you must have some extra precautions:

    • sift the flours before adding them to the other ingredients so as to incorporate air and make the lighter products
    • the dough must be softer
    • let the dough rest after adding the liquid ingredients to promote proper hydration of the flours and the humidity of the bakery products.

Gluten-free flours do not create glutinous mesh to incorporate air to grow properly, especially leavened doughs need little help to increase correctly, you can use these ingredients alternately:

    • flour of legumes in a percentage of from 25% to 50% of the weight of the mile flour
    • soy milk or nuts or oil seed that can completely replace the portion of the water used in the dough leavened
    • egg white or whole egg that help to incorporate air and to tie.
    • other ingredients such as thickeners that replace the role of gluten should always be used in leavened, but there is only xanthan, but also the seeds chia, flax and psyllium used separately or in a mix, here found “how to imitate the function of gluten”.

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