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Original message:
The restaurant card quoted in today's mail lists millet as one of the
grains to be avoided. I believe that millet (which I think has a dreadful
flavor) is perfectly safe for most celiacs, altho some may have an
individual allergy to millet. Would someone who knows please tell me
whether I'm right or wrong?
Gayle Kennedy
responses:
> [log in to unmask]
>
>I was born a celiac and I can eat Millet bread. Now, I
>don't over do it and I have learned to live without
>bread, but when I can get the fresh bread (millet) I eat
>it without a problem. I would say it falls into the
>same category as quinoa, spelt etc
*****
>Yes, millet is gluten free.
>To improve the flavour, you could try adding a little sesame oil at the
>stage where you roast it and then, once it is cooked, mix in saute'd
>vegetables and spices such as fennel seed, cumin seed, ginger
>powder.....whatever you fancy.
>Leftovers make a fine salad, perhaps with some cherry tomatoes chopped in.
>Happy millet eating,
>Hazel
>Ireland
*****
>I was under the impression that millet is safe! Please let me know if I'm
>wrong. Also, puffed millet (as a cereal) is popular with my kids (who so
>far have be unable to stand any gf bread that I have found). Lee S.
*****
>Millet may be g.f. along w/ many other minor seeds, etc. When you purchase it
>however, I assume you make sure it not from a source that is cross-
>contaminated w/ gluten contantains grains. Do you trust that the restaurant
>personnel is knowledgeable enough about celiac (& has the time & inclination)
>to research the source of the millet? I personally even have doubles that a
>restaurant's rice flour may be g.f.--the most accessible source in my area, is
>Bob's Red Mill--all ground in the same place on the same equipment...I don't
>eat that at home--wouldn't dare chance it out. (At least cornstarch has been
>coming in it's own box from the same people for decades.)
>
>Interesting observation--When we have our celiac meetings, we want recipes for
>all the refreshments people bring. Brand names of ingredients are even
>better. Everyone of us wants to make sure that fellow celiacs won't "poison
>us." Yet when we go out, we blindly accept stuff that people who know nothing
>about celiac tell us about their ingredients. Doesn't make any sense...
>
>Bev in Milwaukee
*****
>yes, millet is gluten free. I think this is just some Celiac organisation
>being overprotective, just like CSA, which won't allow amaranth and quinoa,
>although there is no gluten in them. I think the CELIAC-GRAINS file talks
>about this.
>
>Sylvia
*****
>sorry, millet is a definite no-no
>Amm
*****
>I was rather surprised to read that Millet grain or flour contained
>gluten. I always thought that only wheat, rye, barley and oats were the
>only grains that contained gluten.........
>Once a celiac.........always a celiac
>Harold Wolofsky
*****
>Millet contains no gluten. It has been used extensively in other parts of the
>world for Celiacs. Had a wonderful Millet/Rice bread I used to eat all the
>time in Santa Fe, made by a nearby bakery. It didn't need to be frozen,
>stayed soft and tasted great. Straight millet, I am not fond of.
>
>So, have no fear. The list of no-no's has always medically speaking been
>wheat, rye, oats, barley and buckwheat. And I will not eat buckwheat, no
>matter what some people say. Amaranth and quinoa have no gluten either and
>are useful.
>
>By the way, so sensitive one crumb knocks me flat and guarantees an all-
>nighter in the bathroom.
>
>Best,
>Sandy Rieser (23 years diagnosed)
*****
That seems to wrap it up folks. I'd say the consensus is that millet is
gluten-free. As we all know, that does not eliminate the possibility of
individual sensitivity.
Gayle K
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