People in the United States might think of Millet as the main ingredient in birdseed. But Millet is a staple food in a third of the world, including parts of Africa, Asia, and Eastern Europe. It was one of the first grains to be grown, and there are now more than 6,000 different kinds worldwide. It is the main ingredient in flatbreads, beer and other fermented drinks, and porridges.
Many gluten-free loaves of bread sold in the U.S. are made with millet flour, either by itself or in combination with flour made from other gluten-free grains.