Orggu
From Small Farmers
Buy millet flour for diabetes — low glycemic index alternatives to wheat flour. Ragi, foxtail, kodo & barnyard millet flours help manage blood sugar naturally while making delicious roti, dosa & idli.
Wheat flour (atta) has a glycemic index of 72 — nearly as high as white rice. This means wheat roti causes a significant blood sugar spike, which is problematic for diabetics. Most diabetics are advised to reduce wheat intake, but finding good alternatives is challenging.
Millet flours solve this problem. They have glycemic indices ranging from 45-60 — significantly lower than wheat. Combined with 2-3x more fiber, millet flours cause a much slower, gentler rise in blood sugar, keeping levels stable for hours after meals.
Barnyard millet flour has the lowest glycemic index (42-45) and is the best choice. Kodo millet flour (GI 48-52) is the second best. For daily roti, foxtail millet flour offers good GI control with excellent taste.
Yes, you can replace wheat flour entirely with millet flour. Start by mixing 50% millet flour with 50% wheat, then gradually increase to 100% millet. Each millet flour behaves slightly differently — experiment to find your favourite.
Mix millet flour with warm water and a pinch of salt. Knead into a soft dough. Some millet flours (barnyard, kodo) do not roll easily — pat them into rotis by hand. Cook on a hot tawa until brown spots appear.
Yes, all millet flours are 100% gluten-free. This makes them ideal for both diabetics and those with celiac disease or gluten intolerance.
Most people notice lower post-meal blood sugar readings within the first week of switching from wheat to millet flour. Significant HbA1c improvement typically takes 2-3 months of consistent millet consumption.
