does anyone have some wisdom to share for using this? I've tried it in several baking projects, but to no success, results tend to be more crumbly/dry than other flours. Thinking maybe roti would be a better approach? Any recipe ideas?
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This may have some principles for using millet flour that would help you adapt it for your use. http://blog.veenasmarket.com/2011/10/15/ragi-rotti-south-indian-farmer-food/
Gluten free flours are often combined with other flours and starches. Veena may have other recipes you could adapt to the millet flour, using other gluten free grains and seeds.