Pearl millet flour, also known as bajra flour, is a type of flour made from the dried and ground grains of pearl millet (Pennisetum glaucum). Pearl millet is a cereal grain that is widely cultivated and consumed in many parts of Africa and Asia.
Pearl millet flour has a slightly coarse texture and a light brown color. It has a nutty flavor and is commonly used in traditional dishes in regions where pearl millet is a staple crop. It is gluten-free, which makes it suitable for individuals with gluten intolerance or those following a gluten-free diet.
In culinary applications, pearl millet flour can be used to make a variety of baked goods like bread, pancakes, and cookies. It is often mixed with other gluten-free flours to improve the texture and taste of the final product. Additionally, pearl millet flour can be used as a thickening agent in soups, stews, and porridges.
Pearl millet flour is known for its nutritional benefits. It is rich in fiber, protein, and essential minerals such as iron, magnesium, and phosphorus. It also has a low glycemic index, which means it does not cause a rapid spike in blood sugar levels.
Overall, pearl millet flour is a versatile and nutritious alternative to wheat flour, particularly for those with gluten sensitivity or those looking to diversify their grain choices.