I only know about millet flour and millet grits. Are millet grits good?  Is millet flour the same as meal? Thanks in advance.......

I would assume it's milled millet.  Like oatmeal.  For millet grits I grind the grain in a spice/coffee grinder about halfway, then cook it till it's thick.  Ghee and salt and....gravy.  Yum.  I make gravy by heating oil or ghee, stirring in millet flour and salt, and then thinning it out with enough water or plain "milk" of some sort until it's just perfect.  Actually teff flour makes a fabulous gravy, but millet works fine too.  Scramble some eggs and you've got a really nice meal.

Millet meal has the same consistency as cornmeal, and is a good substitute for cornmeal.

May be similar to grits?  Bob's Red Mill sells it, last I checked.

I looked at Vitacost and all they have is whole grain and flour. Okay, Bob's website says meal and grits are the same thing. Maybe I could make meal out of whole grain. Ribbit your suggestions sound delish! Thank you very much! Have you ever used Amaranth any way other than flour? I love Amaranth!

When I want a millet meal or millet flour to use like cornmeal, I put a cup or two of millet in the food processor with the sharp chopping blade.  After it spins a while, it looks like flour, but it's not quite as soft.  

I want some millet meal now!    I did notice last time I used millet flour (a long time ago), that it tasted a bit bitter.  I read that it must be used fresh, that it goes bitter after a while.  I'd have to use it up pretty quickly.

I have found millet flakes as well

yes to amaranth. I have used it cooked with rice, very nice, and cooked with rice grits for a porridge for brkfst. Loooove it.

Years ago we ate lots of millet with a 'cashew gravy' and carrots. It's particularly taste with carrots we found. Cashes is an avoid. I wonder if other blood type/geno types get cashews? No other nut is quite the same for making ice cream or gravies.

Quoted from Dianne

I wonder if other blood type/geno types get cashews?

On my SWAMI, Cashews are Neutral and Cashew Butter is Superfood.  

I'm not sure what the difference is since the butter is mostly (or totally) ground nuts.

Thanks a bunch, y'all! I'm going to order the whole grains - both millet and amaranth!  Joe I'm plain envious of you and the cashews, but I'll get over it soon.   BTW, amaranth flour makes stunning gravy! No lumps like plain old white flour. I made lamb stew and used amaranth for the thickening. It was soooo good! Cardamom, garlic, mild curry, oregano and crushed rosemary were the seasonings I used. Oh, and I added a large turnip after the discussion about adding them to soups, etc.. VERY good indeed! Eaten along with a sweet potato and salad it was almost sinful!! I do love this SWAMI!!

Another way I've used Amaranth is in salmon patties. It takes them to a whole new level to me!

Thanks for the lovely tips!

The corn meal we grew up with was more coarse than millet flour.  I buy hulled millet in bulk and grind it myself.  It's finer than the corn meal I'm used to.  But I've been corn-free for so many years now, maybe they grind it finer than they used to.   Or maybe the kind my mom always got from the health food store (organic, stone-milled) makes the difference.

Millet flour is a staple in our house.  It mixes nicely with flax meal (for those of us who are egg-free) and bakes up fluffy and non-crumbly if you do everything right.

It really shines here:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1229

Leave the poppy seeds out if they're avoid for you.  It's still excellent.

Thanks again, Ribbit, I have your recipe and am looking forward to getting my millet!