If you are looking for a naturally gluten-free grain that is easy to cook and gentle on sensitive systems, millet deserves a spot in your pantry. Gerbs White Millet is a single-ingredient whole grain, guaranteed free of the 14 major allergens and processed on dedicated equipment that has never touched gluten, peanuts, tree nuts, or soy. Mild, slightly sweet, and quick-cooking, it is a versatile base for everything from breakfast porridge to fluffy pilaf, with none of the cross-contact worry that comes with grains packed on shared lines.

Millet is one of the oldest cultivated grains in the world and a staple across Africa and Asia, yet it is still underused in American kitchens. Grown in the United States, Gerbs white millet cooks up tender and fluffy or creamy and porridge-like depending on how much liquid you use, which makes it remarkably flexible. Gerbs cleans and packages its grains in small batches in our family owned and operated facility in Johnston, Rhode Island, with no co-packers and no shared lines. Naturally gluten-free and easy to digest, it is a dependable everyday grain backed by the Gerbs Guarantee.

Millet is a small, round, ancient whole grain, naturally gluten-free and one of the oldest cultivated cereals in the world. White (proso) millet has a pale golden color, a mild and slightly sweet, corn-like flavor, and a tender texture that turns fluffy or creamy depending on how it is cooked. It has been a dietary staple across Africa and Asia for thousands of years. Because it is a true grain rather than a seed mix, millet works as a one-to-one stand-in for rice, couscous, or quinoa in most recipes, while being gentle and easy to digest.

Gerbs White Millet is a clean, single-ingredient whole grain with a lot of everyday flexibility.

Naturally Gluten-Free

Millet is naturally gluten-free, and Gerbs millet is processed on dedicated equipment that never touches gluten or wheat. For anyone avoiding gluten or managing celiac disease, it is a versatile, allergen-safe grain.

A Whole Grain

White millet is a whole grain, a category the USDA Dietary Guidelines recommend making up at least half of total grain intake for its fiber and nutrient contribution.

Source of Plant Protein

Millet provides plant-based protein, making it a useful base grain for vegetarian and plant-forward meals, especially when paired with seeds or legumes.

Mild and Easy to Digest

Its mild flavor and tender texture make millet an approachable grain that many people find easy to digest, which is part of why it has been a global dietary staple for so long.

As with all foods, individual results may vary. Gerbs makes no medical claims.

Serving size 1 oz (28 g). About 32 servings per container.

White millet has a mild, slightly sweet, faintly corn-like flavor that takes on the seasonings you cook it with. Its texture is the real appeal: toasted and cooked with less liquid, it turns light and fluffy like couscous; simmered with more liquid, it becomes soft and creamy like porridge or polenta. The little grains have a gentle, tender bite with none of the heaviness of denser grains.

Whole White Millet.

Millet is quick and forgiving on the stovetop, and toasting it first brings out a nutty flavor.

1. For a fluffy result, toast 1 cup of millet in a dry saucepan over medium heat for about 5 minutes, until golden and fragrant.
2. Add 2 cups of water or broth and stir; raise the heat to high and bring to a boil.
3. Lower the heat and simmer, covered, for about 15 minutes, until the liquid is absorbed.
4. Remove from heat and let it rest, covered, for 10 minutes.
5. Fluff with a fork and serve. For a creamier, porridge-style millet, use 3 cups of liquid and stir occasionally as it cooks.

Use cooked millet as a base for bowls, fold it into salads, shape it into patties, or serve it warm as a breakfast porridge.

Store uncooked Gerbs millet in an airtight container in a cool, dry pantry away from heat, moisture, and direct sunlight, and reseal the bag between uses. Stored dry, whole millet keeps well for up to a year. Cooked millet should be refrigerated within two hours and used within 4 to 5 days, and it also freezes well in airtight portions for quick future meals.