Today, we are going to mill/grind millet to the consistency of cornmeal in order to use it as a cornmeal substitute.

All you do, is take some whole grain millet and…

Pour some of it into a grain mill.  Then, set the milling size to produce a cornmeal-like consistency.  

This is what the scale looks like on the grain mill I have been borrowing from my friend Melissa.  Some day I will have to splurge and buy my own!  I marked a little arrow on some tape to show you which milling size I used.  Since there is no actual sieve size to convey to you and your grain mill is most-likely different than mine Melissa’s… 

I attempted to show the comparison of actual millet grains to the milling-size I used.  The grains almost match all 5 of these sizes, but I chose the middle one so that the grain would actually be milled.  Sorry for the blur by the way.  For some reason, I have issues operating an automatic and my SLR is film-loaded.  It’s a good idea to run just a little bit of grain through the first time and then open up your flour bin to check that the consistency is like that of cornmeal before milling a whole batch.  Once you find the right size, make sure you mark it for future reference and mill-away!

Now you have corn-free “corn” meal that you can use in all of your favorite cornmeal recipes.  I store mine in an airtight container in the fridge or freezer to keep it fresh.   Tomorrow I’ll be posting a yummy millet “corn” bread recipe, which is one of the main things I’ve missed since I began to have reactions to corn.