Millet Flour and Diabetes

What is generally said about millet flours

Millets keep more of their fibre than refined flours, and some studies have reported lower glycemic index (GI) values for some millet foods than for refined wheat or rice. But published GI figures for millets vary widely between studies, and the same flour can behave differently depending on how finely it is ground, how it is cooked and what it is eaten with. A single number for a flour is therefore only a rough guide. Our millet glycemic index guide and millets and diabetes guide go into the studies.

What and how much you eat across the whole day, your medicines and your activity matter more than any one flour, which is why your doctor should guide any change.

Our millet flours

• Foxtail millet flour — mild; for dosa and mixed chapati.
• Barnyard millet flour — soft; for rotis and cheela.
• Little millet flour — for dosa and kanji.
• Ragi flour — for mudde, roti and dosa.
• Jowar flour and bajra flour — for rotis and bhakri.

Our millet flours are made from unpolished millets: the grain’s bran layer has not been polished away. No pesticides or chemicals used: the farmers who grow the millet do not use pesticides, and we do not fumigate or chemically treat our stock.