Millet Flour

Millet Flour has ultra-low gluten as there is no wheat. Gluten allergies are increasing, these allergies cause mal-absorption, failure to thrive in children, bloating and discomfort in adults.There is a low glycemic index in Millet Flour of 25 v/s 70 which is in regular flours. It prevents sugar spikes, which is especially great for diabetics.Slow digesting starch is an inherent quality of millets.

Millets are more satiating and hence the eater will not get hungry soon which also reduces snacking. One Millet roti would be enough in comparison of two wheat rotis, Millet rotis contain High fiber much more than regular flour.

Especially in our flour where we initially use husked grains and then sieve the flour post grinding.It is rich in micronutrients, calcium, folate, iron, copper, and potassium with better quality of protein and fat.Millet Flour has pre-biotics quality i.e. it provides an environment to grow good bacteria.Other properties of millets include anti-oxidant, anti-inflammatory, non-allergenic, anti-carcinogenic to some extent.

In other words, Millet Flour is good for the heart and managing cholesterol.  

 

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