: 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

Hi Colette:

In fact my love bird, Kiwi, is munching on a millet spray as we speak He loves them!

I didn't know cooking rice in oil first helps make the rice non-sticky. Thank you for the cooking tip. I will have to get Naomi's cookbook. Are her recipes gluten free?

I stocked up on some gluten free items for my "purse" browns and for snack that I have at work in the evening - nut crackers, and three types of tortilla chips made by "Simply Sprouted" - "Simply Unbeatable Blues", "Simply Sunny Multi-Grain" and "Simply Sweet Potato." They are all certified gluten free. I will let you know how they taste.

First day of gluten free lunch was successful!

Dori