Arrowhead Mills, Organic Millet Flour, Gluten Free, 23 oz (652 g)

Gluten-free millet flour cornbread*

Makes 1 8x8 or 9x9 Pan

• 2/3 cup Mills® Millet Flour
• 1 1/3 cups yellow cornmeal arrowroot
• 2 eggs
• 1 cup of milk
• 1/3 cup butter, melted
• 1/3 cup of sugar
• 1 tablespoon baking powder
• 1 teaspoon of salt

Preheat oven to 400ºF. Lightly spray an 8x8 or 9x9-inch baking pan with nonstick cooking spray.

In a medium mixing bowl, combine cornmeal, flour powder, sugar, baking powder, and salt. Mix to combine. Add eggs, milk, and melted butter. Mix until completely combined.

Pour batter into prepared baking pan. Bake for 20-25 minutes † or until a toothpick inserted into the center comes out clean.

Gluten-free oatmeal cookies*

Makes 48 cookies

• 1 1/2 cups Mills® arrowroot flour
• 3 cups old-fashioned oats
• 12 tablespoons butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup of sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons of cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups chocolate chips

Preheat oven to 375ºF. Line a baking sheet with parchment paper.

In a large bowl, beat butter and candy on medium speed until creamy.

Add eggs and vanilla extract. Mix to combine.

In a medium bowl, combine millet flour, baking soda, cinnamon, and salt. Add to butter mixture and mix until well combined.

Add oats and chocolate chips, mix until incorporated.

Drop dough by tablespoons onto the prepared cookie sheet.

Bake for 12-14 minutes † or until golden brown.

Tips and tricks

Millet flour is a great gluten-free option to replace all-purpose flour. It gives a slightly sweet, mild corn flavor while adding a delicate baking crumb to baked goods. Millet flour works best in muffins and quick breads. When replacing wheat flour, we recommend using a combination of 75% millet and 25% tapioca flour.

*Make sure all recipe ingredients are gluten-free.

† Directions developed using conventional ovens. Ovens vary; baking times may need to be adjusted.