Millet: an alternative gluten free grain

Our oldest son Matthew has always been sensitive to gluten--- he becomes emotional with highs and lows and finds it hard to control himself if he eats processed grains very often.

To combat this, we eat only sprouted grain bread (Ezekiel bread is our favorite- found in the freezer section) which helps and we stick to the less glutenous grains like millet, brown rice and quinoa.

I have learned a lot about these ancient grains (more info at the bottom of this entry) as the boys and I have experimented with them.

Below are some pictures of the night we used millet in a stir fry.  I also made millet cakes (like potato pancakes) which is what the boys are popping in their mouths in the picture below.

Boys popping their millet pancakes in their mouths, giving me the thumbs up sign.

Whole Grains: Millet 

by Karen Railey

Karen is the author of the popular book, How to Improve Fading Memory and Thinking Skills with Nutrition.

Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. It is mentioned in the Bible, and was used during those times to make bread. Millet has been used in Africa and India as a staple food for thousands of years and it was grown as early as 2700 BC in China where it was the prevalent grain before rice became the dominant staple. It is documented that the plant was also grown by the lake dwellers of Switzerland during the Stone Age.

see entire article below:
http://chetday.com/millet.html