How to Use Millet Flour

by Tara Carson

Close-up of a bowl of flour on a table, next to some eggs and a rolling pin.

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For a twist on baking, you can incorporate different flour types as an alternative to standard all-purpose flour. Millet flour, which has light yellow color similar to cornmeal, is an option that provides a buttery flavor. It's also gluten free. Gluten provides a binding action that forms nicely rounded cakes, cookies and other baked goods. Since gluten is not present in millet flour, it requires a supplementary ingredient that emulates the binding properties of gluten, such as guar gum, or the addition of a flour, such as all-purpose, which contains gluten.

Millet and All-Purpose Flour

Follow the steps in a recipe as indicated until you reach a step involving the addition of flour.

Replace half of the all-purpose or other flour type with millet flour when combining the dry ingredients in a mixing bowl. For example, if the recipe requires 2 cups of flour, instead use 1 cup of a flour that contains gluten, such as all-purpose, bread or pastry flour, and 1 cup of millet flour.

Follow the remaining steps of the recipe.

Millet and Guar Gum

Substitute millet flour for amount of all-purpose flour the recipe calls for but subtract 1/4 cup of flour for every 3/4 cup stipulated in the recipe. For example, if the recipe requires 3/4 cup of all-purpose or other standard flour, use 1/2 cup of millet flour.

Add 1 tsp. of guar gum and 1/4 cup of cornstarch for every 1/2 cup of millet flour to the dry ingredients.

Follow the remaining steps of the recipe.


  • The leavening properties of millet flour -- although improved with the addition of guar gum and cornstarch -- is limited compared with a flour that contains gluten. Limit the use of millet flour substitution to pizza crust, flat breads, muffins and well-molded, low-leavened baked goods.

Photo Credits

  • YelenaYemchuk/iStock/Getty Images

About the Author

Based in Richmond, Va., Tara Carson has written articles for editorial and corporate online and print publications for more than 10 years. She has experience as an adjunct professor of nutrition at Northwest Christian University and holds a Bachelor of Science in journalism and nutrition from Virginia Commonwealth University.