Bulk Millet & Buckwheat Wholesale Supplier

Gluten-Free Bakery

Bread, Crackers, Pizza Crusts & Flatbreads

Millet and buckwheat are essential for high-quality gluten-free baking. Millet flour is prized for its ability to create a light, fluffy texture, often compensating for the lack of elasticity in gluten-free doughs. Buckwheat, on the other hand, contributes crucial structure and a distinctive, pleasant nutty flavor.

Millet: Ideal for GF bread, crackers, cakes, and muffins when ground into a fine flour.

Buckwheat: Best used for structured items like pizza crusts, flatbreads, pancakes, and crepes.

Combination: Excellent for producing multi-grain GF bread and artisan bakery products.

Processing Tip: For optimal taste and texture, use buckwheat flour to replace 20-30% of the total flour blend.

Breakfast Cereals & Porridge

Hot Cereals, Cold Cereals, Muesli & Granola

Both grains are excellent for diverse breakfast applications. Whole or milled millet creates a creamy, smooth hot porridge similar to traditional oatmeal. Processed buckwheat (kasha), especially in its puffed form, adds a desirable crunch to granola and muesli.

Millet: Used for hot porridge, cold cereal flakes, and highly digestible baby cereals.

Buckwheat Groats: Forms the base for creamy buckwheat porridge bowls and "Cream of Buckwheat" hot cereals.

Puffed Kasha: A popular inclusion in granola, muesli, and as a crunchy topping for yogurt.

Processing Tip: Cook millet for porridge using a 1:2.5 (grain:water) ratio. For crunchy snacks, toast kasha before puffing to enhance its natural flavor.

Grain Bowls & Pilaf

Buddha Bowls, Power Bowls, Side Dishes

Cooked whole-grain millet and buckwheat serve as superb, nutrient-dense bases for meals. Fluffy, light millet readily absorbs any flavor profile, making it highly adaptable for salads and light bowls. Buckwheat adds a more substantial, earthy flavor and a higher protein punch to hearty meals.

Millet: Used for light grain bowls, salads, and as an alternative to grains like bulgur in dishes like tabbouleh.

Buckwheat: Excellent for hearty bowls, savory pilafs, and traditional dishes like kasha varnishkes.

Combination: Creates specialty ancient grain medleys and nutritious side dishes.

Processing Tip: For savory applications, toast the grains before cooking and use vegetable or chicken broth instead of water to enhance the final flavor.

Baby & Toddler Food

First Foods, Infant Porridge, Toddler Meals

Millet is particularly well-suited for early stage baby food (6+ months) due to its extremely soft texture, high digestibility, and naturally hypoallergenic, gluten-free properties.

Uses: Baby porridge, finely ground "first grain" cereals, and soft toddler finger foods (e.g., millet patties).

Processing Tip: For infant cereal, grind the millet into a very fine flour. Its easy digestibility makes it a staple first food.

Gluten-Free Brewing

GF Beer, Craft Brewing, Alternative Grains

Both grains are valuable in the expanding market of gluten-free alcoholic beverages. Buckwheat is a popular choice for GF beer production, often lending a darker, earthier flavor. Millet is also effective, typically yielding a lighter, cleaner flavor profile in specialty gluten-free brews.

Snacks & Energy Products

Energy Bars, Puffed Snacks, Trail Mix

Both grains contribute to nutrient-dense, shelf-stable snacks. Puffed kasha (roasted buckwheat) is an ideal inclusion for adding crunch and texture to energy bars and trail mixes. Millet is easily processed and works well in protein and grain bars.

Processing Tip: Puff millet similar to how popcorn is popped to create a light, crunchy snack base. Bind these puffed grains with natural sweeteners like honey or syrup to form bars.