- Whole grain stone-ground millet flour
- Gluten free flour for your baking needs
- Non-GMO
Bob's Red Mill Whole Grain Millet Flour is stone ground and gluten free, making it a perfect baking flour choice for specialty diets and easy digestion. Millet originated in China nearly 5,000 years ago, making it one of the earliest cultivated grains. Millet flour is nutritious and a good source of protein, essential amino acids and fiber, with a distinctive, sweet flavor. It lends a delicate cake-like crumb to your baked goods. Easily digested and gluten free, it's a perfect choice for special diets.
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Nutrition Facts
about 14 servings per container
|
Serving size |
¼ cup (40 g) |
|
|
Amount per serving Calories |
150 |
|
% Daily Value *
| % Daily Value* | |
| Total Fat 2 g | 3% |
| Saturated Fat 0 g | 0% |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 0 mg | 0% |
| Total Carbohydrate 31 g | 11% |
| Dietary Fiber 1 g | 4% |
| Total Sugars 0 g | |
| Includes 0 g Added Sugars | 0% |
| Protein 4 g | |
| Vitamin D 0 mcg | 0% |
| Calcium 3 mg | 0% |
| Iron 1 mg | 6% |
| Potassium 96 mg | 2% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENT: Whole Grain Hulled Millet.
PEANUT BUTTER AND CHOCOLATE CHIP MILLET COOKIES
- ½ cup unsalted Butter, softened
- ¾ cup creamy Peanut Butter, unsalted and unsweetened
- ¼ cup Granulated Sugar
- ¾ cup packed Brown Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- ¾ cup Bob's Red Mill® Millet Flour
- ¼ cup Tapioca Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 1 cup Semi-Sweet Chocolate Chips
Cream together butter, peanut butter and sugars. Add egg and vanilla and beat until fully incorporated. In a separate bowl, whisk together flours, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until combined. Stir in chocolate chips. Cover and refrigerate cookie dough for 30 minutes.
Preheat oven to 350℉. Drop 1 tablespoon of dough per cookie onto parchment-lined baking sheets. Bake for 12-15 minutes, or until the edges begin to brown. Let cool 5 minutes before removing to a wire rack.
Makes 24 cookies.
Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
- Tested and confirmed Gluten Free in our quality control laboratory.
- Resealable Package
- GLUTEN FREE
- KOSHER PAREVE
- NON GMO Project VERIFIED
- STONE GROUND
- WHOLE GRAIN
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