Gluten-Free Millet Bread

Gluten-Free Millet Bread

Yield: 1 Large Loaf

Course Bread
Cuisine European
Keyword bread, Gluten-free
Prep Time 1 hour
Cook Time 45 minutes
Cooling time 3 hours
Total Time 4 hours 45 minutes
Servings 14 slices
Calories 205 kcal


DRY Ingredients

  • 300 grams millet flour
  • 120 grams tapioca flour
  • 80 grams flax seed meal
  • 30 grams chia seed meal
  • 22 grams whole psyllium seed husks ground psyllium seed husks does NOT work–voice of experience!
  • 45 grams organic sugar
  • 6 grams salt
  • 10 grams dry instant yeast OR quick rising

WET Ingredients

  • 56 ml olive oil light, not extra virgin (56 grams on a scale)
  • 500 ml cool water 68F (this is 500 grams on a weight scale)


  1. MIX all dry ingredients together in a bowl, until thoroughly mixed.
  2. ADD oil and water and quickly (but gently).

    STIR together with a whisk. It will be soupy, but don't add more flour! If you weighed everything precisely, it will thicken to cake-batter consistency within about 30 seconds.

  3. SET aside for 30 minutes at room temperature. This will allow it to raise and the flax and chia to activate. During this time it will thicken almost magically into bread dough!

  4. FLOUR your hands and your counter.

    GENTLY knead into bread dough without stretching the dough–use a smashing technique. There's no gluten to develop, so it won't fold and stretch. Spend about 30 seconds gently kneading–sprinkling a bit more flour, if needed. It should now have a nice texture–not too sticky, and easy to form. If it is really sticky, add a couple tablespoons of more flour, and try again.

  5. FORM into a loaf and put in your oiled bread pan, OR form into a ball and set on an oiled cookie sheet. (*See note for more ideas.)

  6. LET rise for 15-30 minutes in at room temperature, until nicely doubled, OR just over the top of the bread pan.

  7. You can use a cookie sheet to bake the bread as an artisan loaf. Or, for the best raised loaf, use Gluten Free bread pans from King Arthur Flour

  8. BAKE at 375F for 60 minutes.
  9. COOL thoroughly before storing.
  10. KEEPS one week in the refrigerator, OR slice it and freeze it for later use.

Recipe Notes

IMPORTANT: The ingredient list and proportions are very specific. Don’t try to substitute ingredients before making this recipe the first time. Weigh all ingredients with a digital scale, wet and dry. Don’t try to measure by volume or cups. 

Some substitutions may work, but will change the texture and make the bread heavier. Here are some examples: 

  • Oil: light olive oil or other light oils are best. Extra Virgin Olive Oil or Coconut oil or applesauce will make your bread very heavy and it will not rise properly.
  • Sugar: Sweetener is important for the yeast to rise. Don’t leave it out. You may substitute sugar with sorghum molasses, honey, or maple syrup, but you must reduce the water by 40% of the weight of the moist sweetener (e.g. 45g sorghum molasses, reduce water by 18g) This will also cause the bread to be heavier.
  • Salt is not optional, it’s necessary for the yeast to rise.
  • Flour: must be finely ground flour. Don’t use flours ground in a blender, or other course-ground flours.
  • Chia and Flax seed: the ratio is important. Substituting all one or all the other will change the texture. Same goes for changing the ratio of the flours.

If you like this recipe, I’d like to introduce you to the baker where my original spring-board ideas came from. Browse his web page, and if you see any recipes you like, buy them! They’re only $3 per recipe and he’s got lots of neat ideas on there–some dairy/egg free, some with dairy/eggs, but all of them gluten-free. Check them out!

*Note: Your dough can be used for almost anything! If you don’t want a plain loaf of bread your options are endless. You can flatten it onto a cookie sheet with your hands into a pizza crust and poke it with a fork before letting it rise to desired thickness (It makes a very thick pizza crust). You can flatten the dough on a floured counter top, spread with your favorite filling, and roll up into sweet rolls. You can simply knead some minced garlic-olive oil-herb-mixture and a bit more flour into the dough, oil a cast-iron skillet and form into dinner rolls. Use your creativity–the ideas are endless! Don’t worry, I’ll be posting some of those ideas as future recipes if you want more detailed instructions. 🙂

Nutrition Facts
Gluten-Free Millet Bread
Amount Per Serving (1 slice)
Calories 205 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 171mg7%
Potassium 110mg3%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

10 thoughts on “Gluten-Free Millet Bread

    1. This recipe never turns out quite right when done in cups, because it’s a very sensitive recipe. I highly recommend purchasing a small digital scale. They don’t cost much, and your bread will thank you!

  1. I make this breAd. All time. A favorite. I add raw sunflower seeds, gives it a nice crunch. Now, a question: Can I alter the flour types? If I only have 150 gems of millet available, can I add other flours to make up the weight? If so, what flours do you recommend, and would the weight be the same…adding to 300 gems? Or do different flours require different mixtures?

  2. Oops sorry just saw everything you posted below about using liquid sweeteners! Thank you! Have my first loaf in the oven and can’t wait to try it.

  3. Hi, thank you for the recipe. Question can the whole psyllium seed husks be in flakes or is it the actual seed? Thank you.

  4. Where can I purchase the whole psyllium husks? I only see whole seeds or powdered husks for sale.

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