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Grains, rice & flours · Gluten-free flours

Pearl millet flour

Grey, earthy flour from pearl millet (bajra, mahangu); gluten-free, used for flatbreads and stiff porridges.

Also called: millet flour, mahangu flour, bajra flour, pearl millet meal

Around the world: mahangu (ng) · bajra atta (hi)

A kind of millet

7 recipes with it

What it is

Pearl millet flour is ground from whole bajra grains and is grey-green to beige. It has no gluten, so bajra rotis are patted out by hand with warm water rather than rolled, and they crack easily. In Namibia and across the Sahel it is cooked with water into stiff porridges. Its oils mean it goes stale quickly.

Pennisetum glaucum

How it’s used

  • Bajra roti and bhakri
  • Mahangu and other stiff porridges
  • Fermented drinks and gruels
  • Mixed into multigrain flours

Characteristics

Taste
Earthy, slightly bitter, nutty.
When cooked
Knead with warm water just before cooking; the dough does not hold well.
Sold as
ground
Cooking uses
Commonly cooked, Suitable for baking

Storage

Refrigerated. Turns bitter and rancid quickly; buy small amounts and keep airtight in the fridge or freezer.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Naturally gluten-free.

Nutrition per 100 g

Energy
382 kcal
Protein
10.75 g
Carbohydrate
75.12 g
Fat
4.25 g
Fibre
3.5 g
Sugars
1.66 g

USDA FoodData Central: Millet flour.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with pearl millet flour

More gluten-free flours