I couldn't find millet flour, but I ordered a special flour mix from King Arthur's called Ancient Grains flour, which works really well. It is a "Milled blend of 30% each amaranth, millet, and sorghum flours, plus 10% quinoa flour, is 100% whole grain, with all the bran and germ."
I have to say, I've been baking diligently from the book and haven't been disappointed yet; (I now work fulltime from home, as does my husband, so I've been taking to baking muffins and quick breads for our afternoon tea). I've made up a big batch of her multigrain flour mix (1 cup whole-wheat flour, 1 cup oat flour, 1 cup barley flour, ½ cup millet flour,½ cup rye flour) and been using this in all sorts of baked goods, usually 50% this mix and 50% white.
And from the book, the banana muffins with rye flour were a real revelation. I've never been a huge proponent of rye bread -- but the rye flour with the bananas were great. Today I'm tackling her gingerbread. Here's a photo of the banana muffins; I always make muffins as cakes -- just easier.
