Hi all & Happy New Year! I've been trying to make flatbread with Millet flour and they keep coming out so bitter that they're inedible. I know Millet goes rancid quick so I've tried a bunch of different brands and always store them in the freezer but no luck. I love regular cooked Millet and that for some reason is not bitter. I always toast the grains before cooking and I'm starting to wonder if that is what makes a difference? Do you think that toasting Millet and then grinding it into flour would work? Or does anyone have a magic trick that removes the bitterness?