Millet is a small ancient grain that is considered a staple ingredient in many parts of Africa as well as Asia. However, millet is commonly used as birdseed in some countries but it is growing in popularity as a food for human consumption. This is largely because the grain is gluten-free and contains a reasonable amount of protein, antioxidants, and fibre. There are a lot of millet flour substitutes if you are having a hard time finding millet flour or if it have run out of your kitchen. Whether you are looking to swap the whole grain in a savoury dish or if you need to replace millet flour in baking, there are a number of the substitutes that you can consider for millet flour.
To replace whole grain millet in your meals consider using sorghum, rice, bulgur, barley, quinoa, or amaranth to name a few. They may have a subtle difference in flavour and texture, but they can be used in much the same way, as a side dish or can they can be added to curries and stews to bulk up your food. To replace millet flour with another gluten-free ingredient, you can simply add sorghum flour, buckwheat flour, or rice flour. Traditional wheat flour is also a good option if you are not a gluten-free kind of person. Below is a brief description of the various alternatives to consider in place of millet flour.
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Sorghum
One of the first excellent alternatives to millet flour is sorghum. Sorghum is a popular livestock feed in countries such as the United States and it is also a wholesome grain in cooking. Once cooked, sorghum offers a mild nutty flavour that is similar to wheat berries and has a nice chewy texture that is perfect for soups. Compared to sorghum, millet is a little bland so you might find that sorghum has more flavour, but it will not be out of place in any recipe that calls for millet. You can use sorghum as a base for grain salads and you can sprinkle it into pilaffs to dial up the iron, fibre, and protein content. If you choose to use sorghum as a replacement for millet then you must know that the cooking times will be different. Although millet takes about 30 minutes or so to boil, sorghum may require simmering for 50 to 60 minutes to soften. Simply add three cups of water for each cup of sorghum to ensure that it does not dry out. The good thing about sorghum is that you can replace in almost anything that may require millet.
Rice
Another alternative to consider in place of millet is rice. A lot of people are familiar with the taste and texture of rice. It has a mild flavour, a firm, chewy texture that makes it a useful substitute for millet in savoury dishes. For a healthier option, cooking with brown rice as an alternative is preferable to white rice because it is less processed and offers more fibre. Also, rice has bigger grains than millet and if you need an alternative ingredient for dishes like soup then rice should be your first choice. For a more authentic dish, consider using sorghum, buckwheat, or barley as alternative as well.
Bulgur
Also on our list of alternatives for millet is bulgur, or bulghur. Bulgur is prepared from wheat groats that go through a process of parboiling, frying, and then grinding. There are a number of wheat crops that can be used in making bulgur, it is usually made from durum wheat. Also, bulgur has a nutty-taste and emits a pleasant popcorn-like aroma when it is cooked. It has a texture that is chewy but may vary depending on the type of grain used to make it. Fine and medium grains are suitable for pilaffs, breads, puddings, porridge, as well as salads. Pottages, also known as thick stews or soups, work better with coarse bulgur. Gazpacho is also great when bulgur is added. However, bulgur is not gluten free, it is packed with magnesium, iron, and manganese and it is low in fat. If you choose to use bulgur as a
substitute for millet then make allowances for shorter cooking time. Cooking it only requires about 15 minutes which is a beneficial for home cooks that are short. You can also add bulgur to almost every meal that requires millet.
Barley
Barley is another grain crop that can be used in place of millet. It is harvested globally and it is often added to casseroles and soups. Like most grains, barley has a mild nutty flavour that has a chewy texture. To use barley in place of millet in your next meal consider adding pearl barley because it does not need to be pre-soaked overnight before use. Barley, like every other grain already mentioned can be used in place of millet in almost every dish.
Quinoa
Another gluten-free whole grain excellent substitute for millet is quinoa. Quinoa has a mild flavour and has a slightly crunchy texture once it is cooked. It is best used as a side dish or can be added to salads, burger patties, or buddha bowls. Quinoa can also be used as a bulking ingredient in stews and soups and it is ideal for stir-fries as well. It absorbs flavours from the other ingredients and can boost a meal’s protein content. Another advantage quinoa has is that it cooks in half the time than millet does, it only takes 15 minutes of simmering in water before eating your quinoa.
Buckwheat
Lastly, buckwheat can also make a good alternative to millet especially for those that enjoy a strong flavoured grain. Buckwheat combines a nutty, bitter, and earthy flavour into one mouthful. The groats make a great side dish and provide an authentic taste to many African slow-cooked dishes. It only requires 10 to 12 minutes of simmering until tender. Buckwheat groats can be roasted, soaked, and then simmered to make a type of porridge called kasha. It can also be used in almost any dish in place of millet.