<<Disclaimer:  Verify this information before applying it to your situation.>>

Julie May said:
> Jim, I have eaten large quantites of millet and have a fairly sever reaction
> to gluten.  I have not had any reaction to millet.  Perhaps this is another
> grain to be added to the "and many celiacs have a problem with" list.

Actually, I think Don Kasarda places millet in the "allowed" category -
Don?

The big problem with millet is not millet, per se, but millet *flour* -
same thing with buckwheat (kasha).  Very often this stuff is milled in
the same mills that are used for wheat/rye/oats, and thus the flour lands
up contaminated.  I'm the local "gluten detector" - a tablespoon of
regular soy sauce in a dish for 6 will wipe me out for 48 hours or so -
and have no problem with millet *grain* (I'm allergic to kasha, but
that's a different reaction :-(  )

I think if I wanted to try recipes with millet flour that I would grind
my own grain, as I do for brown rice.

Also, check the source of your rice flour - I know that some people shop
at local ethnic markets, and I've had to stop using flour from one
variety of ethnic market because of contamination problems (I get rice
flour from a different set of ethnic markets now).

karen

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Karen Davis of Davis and Associates (818)892-8555
           "Pain is Mother Nature's way of telling us to slow down;
                       Death is her way of INSISTING!"