Brown Millet Flour Organic

2 tablespoons per day, mixed with muesli, yoghurts, vegetable milks, crushed fruits... Can also be incorporated in salads and vegetable gratins. Ideally, brown millet should be combined with tigernut flour, which has a delicious almond taste, and with grape seed flour in a preparation made with honey and olive oil (to make a spread or to eat with a spoon). It is usually eaten raw. Tips for use: Brown millet flour is very rich in flavor. For the preparations vegan and without gluten one will systematically mix the flour of brown millet to height from 15 to 20% with other flours. For preparations containing egg and gluten, 15 to 20% of wheat flour can be replaced by brown millet flour, if it is used as the only flour in your recipes do not forget to add one or more binding agents such as: lupin, psyllium, eggs, chia flour etc... It is also used mixed with muesli for breakfast. Mixed with olive oil and honey, it can be used to make a spread, which is better when added to tiger nut flour. Store in a dry place and away from heat.