Millet Flour

GFCO CertifiedWorks with Yeast

mild, slightly sweet

11%

Protein

75%

Absorption

120g

Per Cup

6mo

Shelf Life

Water absorption

75% · 45–400% across gluten-free flours

Less absorbent (45%)More absorbent (400%)

About average water absorption for a gluten-free flour. See the full spectrum →

Using Millet Flour in Your Baking

Common gluten-free flours are the workhorses of gluten-free baking and form the base of most homemade and commercially available gluten-free flour blends. They work best blended with a starch (tapioca, potato, or arrowroot), which lightens the texture and improves browning.

For bread specifically, this flour works well in combination with a starch component and requires a binding agent (xanthan gum or psyllium husk) unless you’re using a pre-blended formula that already contains one.

Blend tip: A standard versatile blend ratio is 60% of this flour + 30% tapioca or potato starch + 10% additional flour (chickpea or sorghum improves browning). Add 0.25 tsp xanthan gum per cup of total blend.

Use the Flour Converter for precise substitution amounts, or the Blend Builder to find the right blend ratio for your baked good. See methodology for data sources.

How it compares to All-Purpose Flour

Protein

11%+7%

Absorption

75%-12%

Density

120g/cup-4%

Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup

Binding Agents

Xanthan Gum

0.25 tsp / cup

Psyllium Husk

0.75 tsp / cup

Best For

BreadMuffinsCakes

Storage

cool dry place. Approximately 6 months shelf life.

Certification

GFCO Certified: Tested to <10 ppm gluten by the Gluten-Free Certification Organization. Strictest standard available.

Convert a recipe with Millet

Flour Converter Recipe Converter

Where to Buy

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Buy on Amazon Bob's Red Mill Millet Flour