Millet flour is a type of flour made from millet grains, which are small-seeded grasses that belong to the Poaceae family. Millet is a group of highly nutritious, gluten-free grains that have been cultivated for thousands of years and are widely consumed in many parts of the world. Millet flour is produced by finely grinding millet seeds into a powder. It is available in various forms, including finger millet flour (ragi flour), pearl millet flour (bajra flour), and foxtail millet flour, among others. Each type of millet flour has its unique flavor profile and nutritional composition. Millet flour is known for its numerous health benefits. It is naturally gluten-free, making it a suitable alternative for individuals with gluten sensitivities or celiac disease. It is rich in dietary fiber, vitamins, and minerals, such as iron, magnesium, phosphorus, and B vitamins. Millet flour is also considered to have a low glycemic index, which means it doesn't cause a rapid spike in blood sugar levels. In culinary applications, millet flour is versatile and can be used in various recipes. It has a slightly sweet, nutty flavor that adds a pleasant taste to baked goods, such as bread, cakes, muffins, and cookies. Millet flour can also be used as a thickening agent in soups, stews, and sauces. In some cuisines, it is used to make traditional dishes like flatbreads, porridge, and pancakes.