Soaked | Activated Little Millet | Gluten Free Grains

Why Activate Millets? A Boost for Digestion and Nutrition

Millets are tiny nutritional powerhouses, but soaking them before turning them into flour offers some surprising benefits:

• Goodbye Antinutrients: Soaking helps break down phytic acid, a compound that can block mineral absorption. This unlocks the full potential of iron, zinc, and other good stuff in millets.
• Easier on Your Gut: Soaking partially breaks down complex starches and proteins, making them easier to digest, especially for those with sensitive stomachs.
• Faster Cooking Time: Activated flours absorb water more readily, meaning less time spent waiting for your millet dishes to cook through.
• Flavor Boost! Soaking can coax out a deeper, richer flavor in some millets, adding another layer of enjoyment to your meals.

Little millet, also known as kutki, packs a big nutritional punch in its tiny seeds. But did you know that activating these grains before cooking can unlock even more benefits? Here's why soaking these "little titans" might become your new healthy hack:

• Nutrient Powerhouse: Soaking helps deactivate phytic acid, a natural compound that can hinder mineral absorption. This makes the iron, zinc, and other beneficial nutrients in little millet more readily available for your body.
• Digestive Delight: Soaking breaks down some complex starches and proteins, making them easier to digest, especially for those with sensitive stomachs.
• Faster on the Plate: Soaked little millet cooks quicker than unsoaked grains, saving you precious time in the kitchen.