Millet flour comes from the millet grain that was first farmed in China about 10,000 years ago. It is a good source of amino acids, protein and fiber. Cooks can use it on its own to make gluten-free flatbreads or combine it with flour to make baked goods more nutritious.
Many people with celiac disease use millet as a substitute for wheat flour because of its similar consistency. It is also alkaline, making it easy to digest. Millet porridge is a popular staple food consumed in China and Russia, and farmers in Africa plant it because of its resistance to drought.