I've used both whole grain millet and millet flour...and can find both in my health food store. The millet can get *mushy*, so I like using it as a porridge / soup / stew grain. You can cook it, refrigerate it, then slice it up like polenta and fry it. There are ways to fluff it up. Browning it in oil before adding water helps it to keep a bit more separate, just like rice.

I've used the millet flour to make a substitute for corn bread. I think millet has a bit of a cornbread-like look, flavor, and consistency. I haven't made it for a while...I think I also used part buckwheat flour.

If you have Naomi's cookbook, there's a nice millet / banana / coconut pudding recipe that is yummy!

Cooking millet makes me chuckle. Around here, millet is used a lot in bird food, and that is usually what people associate it with.

Anyway, have fun exploring!

Colette

: Is there a certain type of millet
: that you use i.e. I think there
: are flours and there must be
: grains you can cook too.

: Dori