Gluten-Free Ingredient Crush: Millet

Somehow, quinoa became the poster child for gluten-free grains. In restaurants, it’s a code word for “gluten-free menu item”. And I’m not gonna say anything bad about quinoa. We eat it frequently, and I have a colleague from Peru who makes the most amazing quinoa salad for office parties. If only he’d share his recipe…

Personally, I think it’s time millet earned some of the love that has been showered on quinoa. Millets, which are the tiny seeds of grasses, are commonly grown in Africa and Asia, and come in a variety of types. Pearl millet is often sold in the United States. According to Wikipedia, millet has been cultivated by humans for about 10,000 years.  Continue reading “Gluten-Free Ingredient Crush: Millet”