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Millet, any experiences?

Antje77

Guru
Retired Moderator
I'd never even heard of millet until yesterday, but I have a date tomorrow and he plans to cook us a millet soufflé.

I love trying new foods (especially cooked by a new date), so I told him so, provided he won't complain of repeated bg alarms for hours because of dosing for an unknown and presumably high carb meal.

Internet told me 60-65 grams of carbs per 100 gram dry weight, but google also came up with some results saying the effect is lower.

So who eats millet regularly and can tell me how your bg reacts to it compared to foods with a similar amount of carbs?

We'll cook together so I'll have a good idea on what else goes in, and with the oven time prebolusing won't be an issue at all.

edit: Does a millet soufflé taste good? I understand it will be the main meal and there will be minced meat and other things in it, with a salad to the side.
 
Only ever used it mixed with chia seeds & linseed seeds sprinkled on salads & on yogurt- about a teaspoon so that’s probably not much help to you other than it didn’t affect my BG. Ive heard of millet pudding, I’m intrigued to hear what it tastes like. A word of warning it may also affect your gut, which may be something you don’t want on a date
 
lovinglife said:
Ive heard of millet pudding, I’m intrigued to hear what it tastes like. A word of warning it may also affect your gut, which may be something you don’t want on a date
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I'll definitely give an update, both on flavour and effect on BG, who knows, someone may do a search on millet 10 years from now or so.
Not worried about gut effects, I've never met a food yet that messed with my innards (except for metformin on an empty stomach) and millet sounds pretty innocent on a scale of risky foods.
 
It affects me in much the same way as rice. Fast enough carbohydrates, but it's delicious enough, especially if you cook it with milk. What worries me is that sugar is usually added to the souffle, so it could be even worse.
 
How did the millet pudding go down then @Antje77?
 
I use Sorghum flour as an alternative to wheat flour, sorghum I believe is a type of millet. I've never had millet souffle . We had budgies at one point and they ate millet, but I'm sure millet has many uses.
 
lovinglife said:
How did the millet pudding go down then @Antje77?
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Oh, I'm so sorry, I completely forgot the update!

The millet soufflé didn't very much do the soufflé thing, but it was very tasty!
I have a rudimental recipe, handwritten by his mum a very long time ago, and we didn't follow it to the letter either, but with it being gluten free I'll save it anyway in case some friend doesn't eat gluten or I want to cook something no-one has ever heard of.

Insulin dosing was complete guesswork of course, but I took less insulin than I thought I'd need, had a brief spike into the high 8's before dropping again, and needed some long acting carbs in bed. But that may not necessarily have been caused by food or insulin, it seems to be a pattern when feeling safe and sharing a bed.
 
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Being very tasty and high 8s not all that bad sounds like it was worth trying
 
I've only ever known and used it as (a mainly pet) bird food so I'm intrigued by millet suouffle but not sure if I'll be tempted!
 
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