Baking with millets requires a different approach compared to refined wheat flour. Millets have unique hydration needs, structural behavior, and heat tolerance. Ignoring these factors often results in poor texture and reduced nutritional value.

Thoughtful baking methods preserve fiber, minerals, and natural flavor. Controlled temperatures and proper ratios help maintain digestibility while enhancing the taste leading to a satisfied taste-buds. Over-processing or rushing the process can compromise both taste and health benefits.

Small-batch baking allows better control over consistency and quality. It also reduces the need for artificial stabilizers or texture enhancers. When the baking process respects the ingredient, the final cookie delivers both satisfaction and nourishment.

Process is not a technical detail—it defines the outcome. With millets, how something is baked matters as much as what goes into it.