I think it can be used safely but I also think it's a good idea to soak it first. Helps make it easier to digest. It can have a somewhat bitter taste, so we usually mix it with other grains when we use it. We used millet as one of the first grains too, another gluten-free one I think. Just soak it overnight, then cook it up in the morning, or soak for 8 hours or so before cooking and processing. Millet does tend to get pretty lumpy in whole-grain form especially so we only make what we're going to use that meal or mix it with other grains (like quinoa).