Millet and millet flake and flour Common millet, Panicum miliaceum Red millet, Eleusine coracana Bulrush millet, Pennisetum typhoideum Millet describes a group of cereals with small round seeds. They are drought resistant temperate and tropical crops that grow well in poor soils. The grain stores extremely well and has 10% protein, the highest iron level of any cereal, and is an excellent source of potassium and magnesium. It also contains niacin and small amounts of B group vitamins. In Africa the grain is often ground to a flour and used to make a porridge. Millet flour is used in puddings, breads and cake. The flour must be freshly ground or it can impart a bitter flavor. For best results, grind in a coffee or flour mill or a blender. The flavor of the flour is mildly sweet and produces baked goods with a dry delicate crumb and a buttery smooth thin crust. In quick bread, cookie and muffin recipes, try a ratio of half millet flour and half another flour such as whole wheat or brown rice. Because millet is gluten-free, use 1/2 to 3/4 cup per loaf in yeasted recipes with flour containing gluten.