Tender, soft and incredibly fluffy, this delicious millet bread is perfect for making sandwiches, french toast, avocado toast, or simply toasted with jam. It’s totally gluten-free and dairy-free too, but nobody would care!
Nothing beats watching bread dough rise, baking it and then pulling the finished loaf out from the oven. Feeling the heat from the oven on my face and the aroma of freshly baked bread filling the house is something I still find joy in, no matter how many loaves I’ve baked.
Some of our favorite gluten-free breads include this hugely popular buckwheat bread, our favorite gluten-free white bread, this soft brown rice bread, this tender sorghum bread, this delicious potato bread and a beautiful quinoa bread.
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What this means is that while millet is technically a seed, it functions like a whole grain in that it can be cooked just like grains such as rice.
While you can easily buy millet from from the store, I find that grinding it at home is so easy and effortless that I rather do it myself.
I never have a probably with removing the bread from my nonstick pan, but you may also line your bread pan with parchment paper to make it easier to remove the bread later
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In a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), millet flour, psyllium husk powder, baking powder, salt, instant yeast, and sugar together.
Add the oil, apple cider vinegar, warm water, and mix well until combined. Add the beaten eggs and mix for another minute until you get a dough that resembles thick cake batter (
Transfer the bread dough to the prepared loaf pan and use a wet spatula to smooth out the top of the dough.
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Cover the pan with a kitchen towel and let the dough rise for the next 30 minutes in a warm, draft-free place until it has roughly doubled in size.
(Tip: I like to place the pan in the microwave with the power OFF. It makes a great place for proofing dough.)
Bake the dough for 50 to 60 minutes until the bread is golden brown on top and the loaf sounds hollow when tapped.
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Allow the millet bread to cool for at least 10 minutes in the loaf pan, before removing it and cooling fully on a wire rack.
To store, place the cooled millet flour bread in an airtight container and store in the refrigerator for up to 5 days.
Yes you can. To freeze, wrap the cooled bread with a few layers of plastic wrap or place it in a freezer-safe container or ziplock bag and freeze for up to 3 months. Let the frozen loaf thaw completely overnight in the refrigerator before slicing. Alternatively, you can slice the bread beforehand and freeze it already sliced, so you can remove a slice at a time from the freezer and toast directly.
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Millet flour is made by grinding hulled millets, which are naturally gluten-free. This means that those with Celiac disease or gluten intolerances can enjoy millet flour too.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free flour blend that is made up of lighter flours/starch (such as rice flour, potato starch, corn starch or tapioca starch), to ensure a lighter final texture. I do NOT recommend gluten-free blends that include heavier flours (such as garbanzo bean flour) as that may result in a denser final texture.
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Xanthan Gum: Xanthan gum acts as a substitute for gluten in gluten-free flours, and helps the ingredients to bind better together. If your gluten-free flour blend does not already include it, make sure to add it in.
Millet Flour: Since this is a millet bread recipe, millet flour is essential. You can either make your own homemade millet flour or buy it online. If you would like to make this bread with another type of whole grain flour such as buckwheat flour, brown rice flour, amaranth flour, sorghum flour, or quinoa flour, feel free to replace the millet flour in a 1:1 ratio of the flour you wish to replace it with.
Psyllium Husk Powder: In this recipe, the psyllium husk powder helps the ingredients to bind better together and allows it to dome properly. I do NOT recommend that you swap out the psyllium husk powder with any other ingredient.
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Baking Powder: In addition to the yeast, baking powder helps the bread to rise a little more. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free baking powder.
Sugar: The sugar is required as food for the yeast to feed on so the yeast activates and produced the gases required to make the dough rise. Do not leave out the sugar – the bread will not taste sweet as the sugar will be consumed by the yeast.
Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, feel free to use another vegetable oil such as olive oil, avocado oil, coconut oil if you prefer.
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Apple Cider Vinegar: The apple cider vinegar (ACV) helps to create an acidic environment and reacts with the baking powder to help the bread dough rise more. If you don’t have ACV, you may also use white vinegar or wine vinegar in equal quantities.
Warm Water: Make sure the water is between 105F – 110F as the warmth is required to activate the yeast, but if the water is too hot, it will kill the yeast. I use water because it’s the easiest, but you can also use warm non-dairy milk such as almond milk or cashew milk if you want to add more flavor. If you are not lactose-intolerant, feel free to use normal milk instead.
Eggs: The eggs give the bread more rise and taste, and I personally haven’t tried making this bread without eggs. However, if you are allergic to eggs or want to keep this recipe totally vegan, feel free to substitute the eggs with aquafaba or an egg-replacer.
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Storing/Freezing: To store, place the cooled millet bread in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled bread with a few layers of plastic wrap or place it in a freezer-safe container or ziplock bag and freeze for up to 3 months. Let the frozen loaf thaw completely overnight in the refrigerator before slicing. Alternatively, you can slice the bread beforehand and freeze it already sliced, so you can remove a slice at a time from the freezer and toast directly.
Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.Vegan gluten-free 100% millet sandwich bread is the new white bread! This fine-textured, crusty loaf has a toasty, mild-corn flavor that goes with everything (and makes a superior piece of toast). Easy to make, it is also oil-free, sugar-free, xanthan gum-free, yeast-free and perfectly delicious.
You are in luck, because today I am sharing my millet sandwich bread, a simple-to-assemble, healthy, delectable “white” bread made with 100% millet flour (no other flours or starches). Really and truly!
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Regardless of whether you are brand new to gluten-free bread-baking, or just looking for a healthy, everyday gluten-free bread recipe to add to your repertoire, I highly recommend giving this delicious bread a try.
First, allow me to say a few words about humble, frugal, and fabulous millet. Millet is a high-fiber ancient grain with a low-glycemic index (i.e., no sugar spike after eating). Further, it is high in B vitamins, calcium, iron, potassium, zinc and magnesium. I love that it has a mild flavor and that it is very inexpensive, too–perfect for making many loaves of everyday bread like this!
Millet flour is often used in combination with other flours for gluten-free baking, but my bread uses millet alone (no other flours or starches). The bread is all of the following, and more:
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If you have a high-speed blender, or a small electric coffee grinder, you can grind your own flour from whole millet in little time.
High speed blenders will turn millet into millet flour in about a minute. If using a coffee grinder, you will need to grind about 1/4 cup at a time (it goes quickly). Place any extra flour in an airtight bag or container and freeze until next time.
Alas, food processors do not work for grinding whole millet into fine flour (I’ve tried, and tried again). The tiny millet
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