Millet Bread Recipe No Yeast

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!

Millet

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.

Ingredient Chia Millet Bread (v, Gf, Oil Free)

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:

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.

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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 grains are hard (and tenacious!), making it difficult to get anything finer than a coarse meal after 10 minutes of grinding.

Any other vinegar–light or dark–can be used in place of the cider vinegar. If you do not have vinegar, or do not use it for dietary reasons, substitute an equal amount of lemon or lime juice.

Gluten Free Bread Recipe For An Oven Or Bread Machine

Whisk the water, vinegar, and psyllium husk in a medium mixing bowl. Let the mixture stand for about 5 minutes to thicken. The psyllium mixture sets into a loose, pale gel almost immediately (similar to flax and chia gels, but less sticky than the former).

Add the psyllium mixture to the flour mixture and stir to combine the wet and the dry. I find that a rubber spatula, wooden spoon, or clean hands work best. The dough will be thick, but will come together easily. Scrape the sides and bottom of the bowl to make sure the dough is completely blended.

Wash any excess dough off of your hands. With still moist hands, shape the dough ball into a loaf shape to fit a 9×5-inch (22.5 x 12.5 cm) loaf pan. Place the loaf in the pan (sprayed, greased, or lined with parchment paper). Smooth the top and gently press into shape, rounding the corners and sides.

Homemade No Yeast Bread Recipe

Bake the bread in a preheated 325F (160C) oven for 90 minutes until risen (it has a significant rise!), and the surface of the bread appears golden brown, dry, and crusty. The bread will also sound hollow when tapped.

If your oven has a convection option, do not use it for this bread! This bread need to be baked using the regular (conventional, radiant) heat. More about this in the FAQS at the end of the post.

This is a sturdy bread with minimal crumbs, which translates to bread that can be sliced as thick or thin as you desire.

Easy Gluten Free Naan Bread (no Yeast)

This is a fine-textured, firm bread with a distinctive crust. It is similar to a firm, white (all-purpose flour) white sandwich bread. Toasting the bread results in crisp, crunchy, hearty slices.

Yeast

The flavor of the bread is mild and toasty, with a subtle flavor akin to corn. I LOVE it toasted, topped with melting vegan butter and a thick slather of jam. It is excellent for sandwiches, too. I recommend slicing it thin for sandwiches given it is such a filling bread.

Have fun spreading this with everything from nut butter to hummus to jam, and don’t forget about dunking it into soups and stews (it holds up with aplomb).

Ingredient Milk Bread (no Yeast, Butter, Oil, Sugar Or Eggs)

I do not recommend it. The proportion of wet and dry ingredients, as well as the quantity of psyllium husk, is particular to the millet flour.

Good news! I have tested two variations–one with buckwheat flour, the other with oat flour– so that you do not have to experiment! They are equally easy and delicious:

I bring this up for my international readers. In the U.S. and Canada, we pretty much have one type of millet , and one type of millet flour made from that type of millet, available. It is simply labeled “millet.” It is small and pale yellow.

No Yeast Bread Recipe (6 Ingredients)

North American manufacturers do not specify the type of millet on packages (it is simply called “millet“), but various sources indicate that the only millet grown for human consumption in the United States is

. If you have the choice of several millets in your country, opt for proso millet (and flour made from proso millet).

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Do not Use Sorghum Flour or Amaranth Flour. Also note, in particular, that some countries categorize a range of grains as “millet, ” even though they are not, in botanical terms, millet. For example, sorghum and amaranth. Neither sorghum flour nor amaranth flour will not work with this bread.

No Yeast Bread Recipe

No, definitely not. Convection ovens are wonderful for many types of recipes, but not every recipe. Convection ovens excel at quick, crisp cooking. They are not the right choice for long slow baking, and that is definitely the case for this bread.

Convection ovens (or the convection oven setting) can force the outer layer of this bread to rise and separate from the inside of the bread. This will lead to several results: (1) a big bubble under the surface of the loaf; (2) a gooey middle and bottom; and (3) a hard outer crust.

Alas, no, it must be whole psyllium husks. Other gelling agents, such as flaxseed meal or chia seeds, will not work as direct substitutes (they might work, but it would involve some experimenting to determine their efficacy).

Gluten Free Oatmeal Millet Bread

I also do not recommend psyllium powder. It can work as a substitute for the whole husks in some recipes, but not with this bread.

Consider adding dried herbs or spices to the bread to vary the flavor. For example, 1 to 2 tablespoons of dried Italian herbs or herbes de Provence or 2 to 3 teaspoons of ground cumin, curry powder, garlic powder, or onion power.

Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.

Gluten

Best Gluten Free Bread Maker Recipe For Bread Machines

Millet Flour: Millet flour can be purchased or ground at home from whole millet. Use a high-speed blender to grind the millet to a fine flour (it takes about 1 minute), or grind by the 1/4 cup in a small electric coffee mill.

Vinegar Options: An equal amount of any other vinegar, or lemon or lime juice, can be used in place of the cider vinegar.

Psyllium Tip: Be sure to use whole psyllium husks, not psyllium powder. Whole psyllium husks look like small flakes and are pale tan in color.

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Hi there Cindy! Gosh, I did not know there was such a setting for newer bread machines (my bread machine--much loved and used--is a garage sale find, I think it dates to the 1990s. Super basic!).

My one concern is that the gluten-free setting may be for yeast breads (with rising cycles included in the program). That would not work for this bread, since it is a quick bread. But if the instructions for your machine include options for quick breads, then I imagine it could work. I am sorry I cannot be more help with this one!

No, not a direct substitute for the psyllium in this recipe, BUT, I came up with a new recipe (even simpler than this one) that uses chia instead of psyllium . Here it is: 3-Ingredient Chia Millet Bread

No Yeast Vegan Bread

I just wanted to let you know that I tried making the bread again and it came out just like real bread!!! It had a great rise and tastes really good too!! Yahoo, I was very excited. I added some garlic and onion flakes. I did comment before about having trouble with the dough being so wet so I thought I would let you know that I had success and will make this again. I've found, that for whatever reason, I have to bake the bread for closer to 2 hours. It's worth it!! Thanks for all your work!!

Ingredient

Oh Linda, that is so wonderful to hear! I am thrilled to know that you persevered and gave the bread another try. Baking can be unpredictable (even with traditional baking)--it's hard to identify which factors might have thrown off a recipe one time, and not another. But it's worth repeating