Organic Baby Food – Gluten Free Recipe of the Month: Millet Cereal

By Colleen Hurley, RD, Certified Kid’s Nutrition Specialist

About Millet
Millet is one of the oldest foods known to man and may possibly the first cereal grain to be used for domestic purposes.  Referenced in the bible, millet was the primary grain used to make bread and has been used as a staple grain in Africa and India for thousands of years.   Some breads you might have encountered such as chapatti, roji, or uji are all made with millet.  Millet was actually the primary grain in China before rice came along.  Today, millet sustains 1/3 of the world’s population and is rated as the sixth most important grain worldwide. 

Just like many other gluten free grains, millet is gaining new notoriety despite its ancient history.  Millet grows much like corn in tall stalks, and the main edible portion is the seed which must be hulled before eating.  Millet grows well on poor soils, yet much of the millet produced today is used for bird and cattle feed.  Highly nutritious, millet touts a great deal of protein and fiber, along with B-complex vitamins, amino acids, magnesium, and vitamin E.  One of our favorite attributes is that this easily digested grain is also gluten free, making it acceptable for celiacs.

Preparation
Millet has a mild, nutty flavor that can be enhanced by dry toasting the grain in a pan for about 2-3 minutes prior to cooking.  A general rule of thumb for millet preparation is 3 parts water to 1 part grain; simmered while covered until liquid is absorbed.  Millet is fluffier in texture when less water is used and if the grain is pre-soaked, you can reduce cooking time by about 10 minutes.  In addition, millet can also be boiled like pasta, which is another time saving method.  It makes a great side dish, can be used in soups, stews, and casseroles or even made into a pilaf.  The flour can be used in baked goods, providing a buttery smooth texture and makes a tasty flat bread.

Kid Friendly Millet Cereal
This gluten free recipe makes a hearty, nutritious breakfast cereal that is quick and easy to make. The bananas make this recipe similar in flavor to warm banana bread.  Free of common allergens, it has been tried and tested by Mum Mum’s own dietitian and is sure to please the whole family. The original recipe is from Gluten Free Grains; an excellent resource for celiacs, vegans, and anyone looking to expand their dietary repertoire.

½ cup raw, whole millet*
2 ¼ cup rice, almond, or other milk*
2 large ripe bananas, sliced*
1 tablespoon brown sugar
½ teaspoon pure vanilla extract*

In a 2 quart pan bring milk and millet to a boil; simmer over low heat (uncovered) for about 15 minutes.  Stir in bananas and remaining ingredients, and continue to simmer until desired consistency is achieved- approximately 5 minutes.

For additional variations, try 1/3 cup gluten free chocolate chips, 1 teaspoon cinnamon or ½ teaspoon nutmeg, dried fruit, or nuts only if tolerated.

Serves 4
Prep Time: 20 minutes

 *Use certified organic foods when possible