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$2.79 + $7.26 shipping
Usually ships within 6 to 10 days. Sold by Barry Farm Foods
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Millet Flour, 1 lb.


Price: $2.79 + $7.26 shipping
Usually ships within 6 to 10 days.
Ships from and sold by Barry Farm Foods.
  • Millet Flour has a subtle flavor, lots of vitamins and minerals, and adds a lovely creamy color to baked goods
  • Millet can often be used instead of buckwheat, rice, or quinoa
  • This flour may be added to breads to reduce gluten content, or to produce lower carbohydrate bread

Frequently Bought Together

Millet Flour, 1 lb. + Sorghum Flour, Sweet White, 1 lb. + Tapioca Flour, 1 lb.
Price for all three: $15.59

These items are shipped from and sold by different sellers.

Buy the selected items together


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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Product Description

Millet Flour, 1 lb.

Product Details

  • Item Weight: 1 pounds
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • ASIN: B00018CWLQ
  • UPC: 050647101745
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #122,330 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Reviews

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Breezy on December 10, 2010
Verified Purchase
Millet flour is great for my gluten free recipes (just remember the xanthan gum). This company takes a little while for shipping and the shipping is a little high, but, the products they sell are cheaper than anywhere else with a greater variety offered.
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Verified Purchase
I loved this flour, the cookies I made were soft and chewy. This is a good flour for people who are gluten free.
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Verified Purchase
I used this millet flour in a gyoza recipe that called for equal parts of sweet rice flour, tapioca starch and millet flour, plus some xanthan gum. The photos from the websites and recipe book I used showed the skins to be mostly white. When I added this millet flour, however, the color of the dough went from white to a gray-brown color. The flavor of this flour also seemed to overwhelm the other flours. I'm not sure what all this flour can be used for, but I will not be using it to make pot sticker skins in the future and will look for a whiter, more refined millet flour. I'm not sure if this holds true, but this was like making goyza skins with whole wheat flour instead of bleached flour.
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