Ragi
Apparently, it's a type of millet that's very nutritious.
And, of course, millet is gluten-free naturally, unless someone cross contaminates it in grinding or packaging.
A friend of mine who is a service dog user, that I've known for about 20 years, said that she's experimenting with grains like magi, <--- (I saw this on proof reading, and left it to show you. Do you think that I have Christmas at the back of my mind? lol!) buckwheat, etc. since her husband is now gf. She said that she's had good luck baking soft items with it, which sounds good.
I would also have to assume that you could simply add some to your normal flour, to boost the nutritional value of what you are making. I won't be able to experiment that way to let you know about taste and texture when mixed with regular wheat flour, but it might be worth considering.
I'm looking forward to trying some in the new year.
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