Flour substitution - what works for millet?

Judith Wachter


Judith W. January 9, 2015
I bought my flour at our local Fareway store. They have just remodeled and have added quite a number of new products in all of the areas of the store. The flour is from "Bob's Red Mill" and is packaged in about 1 pound packages, actually one was 16 oz., one 22 oz., and one 24 oz. I ground hazelnuts to get that flour. They had "Gurley's Golden Recipe" nuts in 2 oz bags. I learned that the hazelnuts are called "filberts"! on the package. Didn't ever know that before. I have a food processor and used it to change the filberts into hazelnut flour. The directions said to add a tiny bit of sugar or flour to the nuts while grinding in order for them not to become nut butter. I used 1T of sugar (deducted that from the 1/4 c called for in the recipe). Got lovely flour.
trampledbygeese January 8, 2015
You could substitute millet flour with amaranth or quinoa, although they may have a different taste and/or texture. Possibly buckwheat would work as well, depending on what you are cooking.

What sort of recipe are you interested in making? Are there any dietary preferences, like gluten free, that need to be met?
Judith W. January 8, 2015
No dietary preferences. I have a recipe for butternut squash, apple, hazelnut muffins. It calls for millet, hazelnut, and brown rice flour. I couldn't find millet and so I ended up using almond flour. I also considered oat flour, but didn't try that. They seem to taste fine, so I guess that worked okay. Thanks for your response.
trampledbygeese January 8, 2015
Mmm, that sounds yummy. Good to know about the almond flour.

That's one of my goals this year to learn how to cook with gluten free flours. It's good to know what works.

Did you grind your flours yourself or buy them already milled? I've never seen almond or hazelnut flour in the stores.
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