With droughts in the United States increasingly impacting wheat production, many producers are looking for more durable alternatives. Researchers from Drexel University, the University of Pennsylvania, City University of New York and Monell Chemical Senses Center recently reported that American palates are likely to accept pearl millet—a hardy, gluten-free grain that has been cultivated for centuries in rugged, drought conditions in Africa and India—as an acceptable substitute in recipes that use wheat flour.
Taste research suggests pearl millet could be a healthy, sustainable, gluten-free wheat alternative in US
