Tropical Traditions Organic Hulled Millet

Since changing to a gluten free diet, I have been more aware of my nutritional needs. Before, I was one of those rare fast food junkies that always opted for the whole grain breads and chips in the stores. It was very depressing to me that going gluten free not only meant a lot of tasteless spongy food, but most of it was pure sugar as well.

I started exploring the food available to me in my new gluten free life (hence the gluten free product review blog) and have found some great stuff out there. Reading those labels began to take it's toll, though, and I knew I could do better than I ever had before to offer my family good nutrition. I began to study the other grains that were available to me. It was very encouraging to discover that there were a lot of whole grain, healthy options out there, even for people who can't eat wheat.

I have to admit, I was a bit nervous when I received the bag of millet from Tropical Traditions to try. As stated, I've done the research and I know how healthy millet is, but buying a loaf of gluten free bread made of millet is a lot different than just eating the millet itself.

D.D. had a nervous reaction as well, "Mom, that's what I feed the birds!" I replied with, "Well, if it's good enough for them, then we may like it too." We swallowed our nerves and tried the most basic recipe for millet I could find. I'm glad we did! This was another learning experience that I am more than happy to share with all of you.

Ease of Use

Tropical Traditions Hulled Millet is pretty easy to prepare. It can be made on the stove, or in a crock pot or a host of other cooking options. The cooking methods and times are very similar to brown rice.


These little grains are pretty! They have a pearly sheen with a tan color. I had to talk D.D. out of playing in the bag because they feel neat in your hands. Once cooked, the millet looked a lot like couscous.

Taste and Texture

The cooked millet from Tropical traditions had a nice bite to it. It was a little like brown rice, but with more texture due to the smaller grain size. It has a great mouth feel. The flavor was mild, but delicious. I was very pleasantly surprised by both the flavor and texture that this gluten free whole grain offered.


Honestly, I'm going to say that this is the best part about the millet from Tropical Traditions. You can use it for anything! It can be used at breakfast as a hot cereal, at lunch as part of a salad and a side dish or main course for dinner. It can be mixed in to any dish to add texture and flavor, it would be a fantastic substitute for barley in soup... The list goes on! Those of you who are industrious enough in your kitchens to have a grain mill can even make your own whole grain millet flour.

Overall Value

My jaw just about hit the floor on this one- A five pound bag of organic, whole grain hulled millet from Tropical Traditions is only $8.88! Get a ten pound bag for $15.54. I get very excited about low prices and with this kind of versatility, this is a LOW price! (Not that I'm suggesting it should be raised :)


I love the stuff! I'm very glad I tried it and I can't wait to find many more uses for it.

The Giveaway

If you are familiar with Tropical Traditions or GFPR, I'm sure you saw this coming- Tropical Traditions will send one lucky reader a five pound bag of millet to try for themselves. Before we get into that, though, we have to see the legal stuff:
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, 
and I was under no obligation to review it if I so chose.  Nor was I under any obligation 
to write a positive review or sponsor a product giveaway in return for the free product. 

Back to the fun stuff! To enter to win a five pound bag of gluten free whole grain millet from Tropical Traditions, you must first use this link to sign up for their newsletter. After you've done that, come back here and celebrate the versatility of this product by leaving a comment telling me your best use for the millet. It can be a recipe, or just the name of a dish, but make it fun.

On Wednesday, April 28, 2010 D.D. is going to pick her five favorites from the list. Out of the top five, we will draw a random winner out of a hat. If you need a little inspiration, check out the recipe section of the Tropical Traditions site.

As usual, please make sure that there is a way to contact you within your comment. Good luck to all who enter!

This giveaway has been completed, Thank You!


  1. I would love to win this. I've not used millet much, but my DH really liked it. I know it's good in scrambled eggs with cheese. Yummy!

    I've signed up for the Tropical Traditions newsletter. I'll be back to see how others like to use this great grain.

    My contact info is leighsfiberjournal at gmail dot com

  2. I am signed up for the newsletter. I like to make "Mexican Millet" as we call it at our house. Cook millet with jalepenos and a little salsa. After cooking, add toppings like green onions, olives, more salsa, sour cream etc. YUM!


  3. I am signed up for the newsletter! The meal our family creates is called "Millet Mullet" :) Hodge podge of whatever veggies we have on hand over millet with a cream sauce.

  4. Love the ideas so far! You guys ARE creative :) @Heather- I'm impressed by the fact that you managed to use "mullet" and "hodge podge" in the same sentence. It made me smile :D

  5. I'm a subscriber to the newsletter! I think I'd try millet in Tabouli. I've missed it since going GF! I've seen a recipe using brown rice as a replacement and your comparison to it sounds like millet could be used too. Thanks for offering this giveaway!

    mrshuntinak AT msn DOT com

  6. I'm signed up for their email newsletter!

  7. I just finished eating millet with some Indian food instead of traditional basmati rice! It was really good. I love millet bread also. Millet is good with everything :)

  8. I'm signed up for TT newsleter.
    I use millet in place of rice..hubby loves it!

  9. I signed up for their newsletter!
    Love millet in Millet Mashed potatoes, adding sauted onions, garlic, a bit of cauliflower, and garsnish with fresh parsley!

    Nury77 at live dot ca

  10. I signed up for TT newsletter, found this via. Twitter. I'm AstarteEarthArt. I make vegetarian tacos with millet. I cook the millet with a can of diced tomatoes and some water, cumin, garlic, and onion and lime. Put this in a taco shell and top with avocado, tomatoes, lettuce and I'm hungry I guess we're having millet tacos tonight!

  11. Am a TT lover and have not tried this product. Have added products as I can afford to try them and would love the chance to try this one...for free! :-) Steel cut oats are my usual breakfast, so now I'll try millet...maybe. :-) Thanks!

  12. I signed up for the TT newsletter! I would make millet with chicken and mango salsa yum!

  13. I'm signed up for the TT newsletter. I would make Savory Millet Cakes from this website:

    matt4melis at hotmail dot com

    Savory Millet Cakes
    (Adapted from Eating Well)

    3 tablespoons extra-virgin olive oil, divided
    1/4 cup finely chopped onion
    1 cup dry millet
    2 garlic cloves, minced
    2 cups vegetable broth
    1 1/2 cups water
    1/2 teaspoon salt
    2 ounces (about 1/2 cup) fresh grated Parmesan cheese
    1/3 cup coarsely shredded carrot
    1/3 cup coarsely shredded zucchini
    1 1/2 teaspoons minced fresh thyme
    1 teaspoon fresh grated lemon zest
    fresh ground black pepper

    In a large saucepan, heat oil over medium-low. Add onion and cook until softened, about 4 to 6 minutes. Stir in millet and garlic - cook until the garlic is fragrant, about 1 minute. Pour in broth and water. Bring mixture to a boil - cover, reduce to a simmer and cook, stirring once or twice, for 20 minutes. Uncover and stir in Parmesan, carrot, zucchini, thyme and lemon zest - season with fresh ground black pepper. Continue to simmer, uncovered and stirring often, until the mixture is very thick and the millet has softened to a polenta-like consistency, about 10 more minutes. Remove from the heat - place the cover back on and let stand for 10 minutes. Remove the cover and let stand, stirring once or twice, until cool enough to handle, about 30 minutes.

    With damp fingertips, shape mixture into 12 patties about 3" in diameter. Cover cakes and place into the refrigerator for 20 to 30 minutes.

    In a large skillet, heat 1 tablespoon oil over medium heat. Add 6 millet cakes and cook until the bottoms are browned, about 3 to 5 minutes. Gently flip the cakes over and cook until browned on the other side, about 3 to 5 minutes more. Repeat with remaining oil and millet cakes.

    Makes about 3 to 6 servings.

  14. D.D. Says: you all did a great job but I had to pick someone and I picked millet mullet good job

    Marissa Says: It was a hard decision! Thank you to all who entered. Don't forget to check back often for more chances to win :)