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

Recipe Notes

So, 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.

2 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!

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