Light, nutty, and wonderfully versatile, our Organic Hulled Millet from Kialla Pure Foods is an ancient gluten-free grain packed with gentle nourishment. Grown and processed in regional Queensland, this millet is carefully hulled to remove the indigestible outer layer, making it quick-cooking, easy to digest, and perfect for both savoury and sweet recipes.

About the Mill

Kialla Pure Foods has been milling certified organic grains on the Darling Downs since 1988. Their mill is dedicated to 100% certified organic production – no cross-contamination, no synthetic chemicals, and no compromise on quality. Working closely with Australian organic farmers, Kialla supports biodiversity, soil health, and clean food systems from paddock to packet.

What is Hulled Millet?

Millet is a drought-hardy ancient grain that has been a staple in traditional diets across Asia and Africa for thousands of years. The hulling process removes the inedible outer husk, leaving the tender, yellow seed inside – rich in B vitamins, iron, magnesium, and slow-releasing carbohydrates. Hulled millet has a soft, fluffy texture when cooked and a subtle, nutty taste.

Culinary Uses

This versatile grain can be used much like rice, quinoa or couscous:

• Cooked as a pilaf or warm grain salad

• As a base for porridge (sweet or savoury)

• Blended into soups and stews as a thickener

• Baked into gluten-free bread, crackers, or grain-based slices

• Sprouted or fermented for traditional dishes

To cook

Unsoaked: Simmer 1 part millet to 2.5 parts water for 35–40 minutes until tender. Fluff with a fork and let steam for 5 minutes before serving.

Soaked: Rinse grain and soak for a minimum of 6 hours. Rinse. Boil 1 part Millet to 1.25 parts water Bring to the boil for 5 minutes before turning off to finish cooking. Should take about 15 minutes. Fork and let steam for 5 minutes before serving.

Why We Love It

• 100% Australian grown and milled

• Certified organic by ACO

• Gluten-free and chemical-free

• Minimal processing for maximum nutrition

• Sustainably farmed and traceable

FAQs

Is millet gluten-free?

Yes. Millet is naturally gluten-free and suitable for people with coeliac disease or gluten sensitivity. It is a great alternative to wheat-based grains and flours. Please note that it is processed and packed in a facility that also packs glutinous products. 

What’s the difference between hulled millet and whole millet?

Whole millet contains the tough outer husk that is not digestible. Hulled millet has had this removed, making it ready for cooking while still retaining the nutrient-rich germ and endosperm.

Can millet be used in baking?

Absolutely. You can use millet grain cooked or uncooked in baked goods like muffins, crackers, and breads for added texture and nutrition. Alternatively, millet flour is excellent for gluten-free baking.

How should I store grain?

Store in a cool, dry place in an airtight container. For long-term storage, keep in the fridge or freezer to preserve freshness.

Is this hulled millet sproutable?

No. Hulled millet has had the outer husk removed and will not germinate. For sprouting, you’ll need unhulled whole millet, which is not typically edible without additional processing.