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Millet is one of the few gluten-free grains that is also an ancient grain. There are a variety of recipes for this grain and many health benefits to adding it to your diet. It is a small, round yellow grain with a mild, sweet corn-like flavor. Millet, like gluten-free quinoa or amaranth, is a healthy and tasty alternative to brown or white rice.

Gluten-free doesn’t always mean grain-free. Millet is an appetizing addition to any gluten-free diet whether you are celiac, gluten-sensitive, or health-conscious. Yes, millet is often included in birdseed but it isn’t just for the birds. Technically, millet is a seed in the ancient grain category. It is easy to prepare ancient grain that grew wild in Africa before humans incorporated it into agriculture.

Process & or Benefits

Millet is a hard seed, but when cooked it is tender and sweet. It’s rich in nutrients and good for your heart. Millet has a wealth of vitamins and minerals.

Minerals include calcium, iron, magnesium, potassium, phosphorus, and copper. Vitamins include riboflavin, folate, niacin, and vitamin B6, vitamin C, vitamin E, and vitamin K. Millet is high in fiber. Fiber reduces blood pressure. It also helps lower bad cholesterol, or LDL, and boost good cholesterol, or HDL. The fiber in millet supports healthy digestion. Millet is best if toasted before adding cooking liquid. Millet works well when dry roasted, cooked, then marinated. It is a good companion grain with rice, corn or oats. Millet is very adaptable. It absorbs flavors well, but keep your eye on it as it cooks fast. Cold millet enhances the flavor of summer vegetable salads or use it in a veggie burger in place of wheat.

Keep a bulk supply of wholesale millet in your kitchens to compliment all your favorite recipes.

Ingredients: Whole Millet