Millet Bread
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This gluten-free millet bread is such a delicious recipe. It’s a healthy, affordable alternative to store-bought gluten-free sandwich bread.
One of the biggest challenges of a gluten-free diet is finding a decent loaf of bread to eat. The store-bought loaves tend to be very expensive and not so tasty.
It’s difficult to find a recipe that doesn’t contain at least 6 different types of flour in it. Who wants to buy all that flour? Also, the price of gluten-free flour is much higher than that of regular flour, which is discouraging. I know that some gluten-free folks give up on bread altogether because of these challenges.
I’m someone who could never give up bread. The convenience of a sandwich is a comfort that I need in my life. After going gluten-free several years ago, I tried a few bread recipes, but none of them came out well.
At the suggestion of a nutritionist, I started ordering millet flax bread from a bakery called Sami’s. For gluten-free bread, they have really good stuff, but it becomes expensive to order it regularly.
So after a while, I decided it was time to figure out how to make a good loaf of gluten-free bread myself. I’m happy to say that I’ve done it with this millet bread recipe. It’s soft and hearty, and it makes a great sandwich.
Millet Bread Tips
For this millet bread, the yeast needs to be properly activated first. Heat water to a temperature of 115 degrees, then mix the yeast and sugar together in the warm water. The mixture should become frothy within about 15 minutes. If it doesn’t get frothy, throw it away and use another package of yeast. The bread won’t rise properly if the yeast isn’t good.
After you place the dough in a loaf pan, cover it with a warm, wet kitchen towel and let it rise to the top of the pan. This takes between 45 and 90 minutes, depending on the temperature of your kitchen. If you let the dough rise too much, the millet bread loaf may collapse in the middle during baking.
This bread tastes wonderful right out of the oven, and it’s delicious the day it’s made. The texture isn’t as good the next day, so I like to freeze the portion I won’t be using the day it’s made.
For the best results, you can slice this millet bread before putting it in the freezer. Freeze it in pairs of slices so you can take out just enough for a sandwich. You can toast it, or defrost it on the counter until it reaches room temperature.
For the millet flour, you can buy millet from the bulk bins at Whole Foods and grind just the right amount into flour using a coffee grinder. Otherwise, I like Bob’s Red Mill for the millet flour as well as the brown rice flour, tapioca starch, and flax meal.
Visit my gallery of gluten free recipes for lots of other ideas of how you can enjoy gluten free snacks and meals.
Recommended Equipment
Ingredients
- 2 tsp active dry yeast
- 1 tsp sugar (or honey)
- 1 cup water heated to 115 degrees
- 1 cup millet flour
- 3/4 cup tapioca starch
- 1/2 cup brown rice flour
- 1/4 cup flax meal
- 2 tsp xanthan gum
- 1 tsp salt
- 2 eggs
- 3 tbs olive oil
- 2 tbs honey
Instructions
- Proof the yeast by mixing the yeast, sugar, and warm water together in a small bowl or measuring cup. It will begin to get frothy after about 10 to 15 minutes.
- Combine the millet flour, tapioca starch, brown rice flour, flax meal, xanthan gum, and salt in a medium bowl.
- In a large bowl, mix together the eggs, olive oil, and honey. Add the yeast/water mixture. Stir in the dry ingredients and mix until fully combined.
- Transfer the dough to a 1 pound (9 inch x 5 inch) greased loaf pan.
- Cover the pan with a warm wet towel and let the dough rise. It should take between 45 and 90 minutes for the dough to reach the top of the pan (depending on the air temperature).
- Preheat the oven to 350 degrees.
- When the dough has risen to the top of the loaf pan, bake it for 40 to 45 minutes. The loaf should rise a bit more while baking, and the top should be well-browned.
- Cool on a wire rack before removing from the pan. This tastes best the day it’s made. You can freeze any leftovers.
Approximate Nutrition Info
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Price Breakdown
The ingredients for this recipe cost a total of $3.07, or $.26 per slice. It’s so liberating to be able to come up with an affordable, tasty loaf of gluten-free bread that I don’t have to order online. Try this millet bread for a great alternative to store-bought gluten-free bread.
Note: This post was originally published in 2012, and it was updated in 2020.
Thank you – this recipe was delicious!
This is made with a conventional oven. Bake time/temp may vary if you’re using convection, I think it depends on the particular oven.
Does it matter which type of oven being used. I.e. convection vs conventional
Dairy is anything that’s made from cow’s milk.
If it has eggs, it isn’t dairy free.
If the middle of the loaf collapses during baking, it’s typically because the dough is too wet, or it has risen too much before baking. Try not letting it rise as much before baking next time, and/or add a bit of extra millet flour.
I tried this recipe and it was super delicious but my loaf was like half as tall as it should be? Any idea what I did wrong?
That’s strange, I haven’t seen that happen. It shrunk in all directions to only fill half the pan while it baked?
Bread tasted great but I let it rise to the top of the pan then placed it in the oven and it dropped to half the size. It didn’t calaps it just feel to half the size it was when I put it in the oven.
Why?
I haven’t tried this recipe without flax meal, but it would probably work to substitute other flours. Please let me know if you try it.
I don’t want to use flax. Is it crucial to consistency or can I just use more of other flours?
I haven’t tried this with flax eggs. Please let me know if you give it a try!
Hi, I would love to make this but can’t eat eggs. Could I do a fox egg substitute or chia? Have you tried this? I also love the sami’s bread and am looking to make my own.
If the middle collapses, it’s typically because the dough is too wet, or it has risen too much before baking. If you try this recipe and the middle collapses, don’t let it rise as much the next time, and/or add a bit of extra millet flour. Good luck!
I have tried to make GF Bread with Millet several times and for the most part the bread will rise beautifully in the oven and then completely collapse. I don’t know what I am doing wrong and really want a success because the millet adds such a beautiful taste the otherwise not very good tasting GF bread. My oven is of correct temp, it has risen to double, about to the top of the pan. Any help is greatly appreciated. I will give this recipe a try and see if I have any better luck.
I haven’t tried that, and I’m not sure what the texture would be like. Please let me know if you try it.
Can I need the dough by hand?
You can stir the mixture by hand with a wooden spoon.
What type of mixer do you use to mix the ingredients?
I haven’t made this with teff flour, but I think it’s worth trying. Please let me know how it goes.
This sounds very interesting and I would like to try it, however I can’t use rice flour. Would teff flour be an ok substitute.
I’m not sure. Please let me know if you try it!
Hi, could this be made in a bread machine?
I’m guessing your dough was just a little too moist. Add a bit more millet flour (up to 3 tablespoons) next time, and see if that helps.
I love the flavor of this Millet brad, but unsure why it falls while baking. I make sure not to overmix. Any suggestions? The yeast water mixture proofed very nicely.
I haven’t, but please let me know if you try it.
Have you tried this with an egg replacement?
I haven’t tried this with another flour in place of the rice flour, but you could experiment with other gluten free flours that you can tolerate. The sugar activates the yeast, so I wouldn’t skip it. You could skip the honey, but it really does balance the flavor, and the bread might taste a bit bitter without it.
I can’t have rice so what could you substitute for the rice flour?
And can you leave out the sugar and honey (both lots)?
I haven’t made this without xanthan gum, so I’m not sure. It will probably be a bit crumbly without it, but the recipe may still work. Please let me know if you try it.
What can I use instead of xanthan gum? I can’t have any gums.
I haven’t tried that. Please let me know if you do!
Can I substitute psyllium husk powder for the xanthan gum?
Yes, that should be fine. Let me know how it turns out!
I’ve made this yesterday with potato starch instead of tapioca, flax eggs instead of eggs, and maple syrup instead of honey. It didn’t rise a lot, but it was cold in my house, so maybe that’s the reason. The texture was great and I like the taste too, but I find it a little too sweet. Can I omit the honey (in my case the maple syrup)? Thanks!
I made this last night. I did do a few changes, had to use guar gum instead of xanthan gum because unable to find xanthan gum, used coconut sugar instead of regular sugar, used maple syrup instead of honey and use a egg replacement called just egg mixed with aquafaba because I can’t do eggs. I ended up dividing the dough stupidly so the bread is tiny lol, still turned out delicious. I had today with avocado and topped with just egg. Yum c
The xanthan gum helps bind the bread together, so it may be a bit crumbly without it. Let me know if you try it that way.
Can I skip the xanthan gum?
Great recipe. I did not have flax so I used chia instead. And substituted aquafaba for the eggs. Turned out great.
Sarah, I haven’t made this into rolls. My only hesitation is that the batter may be too moist to form it into rolls. Please let me know if you try it.
Hello, I’d really love to try this recipe! Do you think I could make rolls out of it? Thanks!
As in most food that is inherent with arsenic, it will dissipate when you cook it.
It makes the gluten free bread stick together. Without it, the bread would crumble and fall apart.
I don’t think your yeast was bad if it rose to the top before baking. I can’t say for sure what went wrong since you used a substitute ingredient, but I’m guessing you let it rise too much, or your dough was too moist. If you try it again, I suggest trying it with an extra 2 or 3 tablespoons of millet flour.
Made your millet-flax bread. It tastes great. Didn’t have either arrowroot or tapioca. Used a little less than called for if potatoe starch. It rose up nicely to the top and waited about 15 more minutes for it to rise more. Put it in the oven at 350 and checked it a little later and it had fallen instead of risen. My yeast could have been bad. If you have any suggestions…. thanks for a tasty millet-flax recipe. Carol
Sue, xanthan gum helps bind the bread together, and it improves the texture. Enjoy!
I have millet flour that I need to use soon but have a quick question. What is the purpose of xantham gum? Thank you! Looking forward to your response.
Carol, white rice flour will work, too. Enjoy!
Am looking for a millet flout recipe.this looks good, was wondering if there would be a difference between using brown rice but rather white rice for the flour? Don’t like using brown rice because of arsnic, it picks it up from the soil, organic or not. Thanks, Carol
Really nice tasting bread
Great! Thanks for letting me know. I bet it will taste the same with such a small increase in flour. Maybe try 3 T next time?
Hi, thanks and i just tried it and i think it worked, i used 2 T extra, its sinking alittle, but not much
I don’t see why it wouldn’t work with flax eggs, but I haven’t tried it. Please let me know how it works if you make it that way.
Hi,
Do you think this recipe would work okay with flax eggs or egg replacer?
Thank you!
I’m glad your family liked it! When bread sinks in the middle, I think it’s often due to too much moisture. So I would try adding a couple extra tablespoons of millet flour next time. The other possibility is that you let it rise too much, as you mentioned with the first loaf. Please let me know if you try it with a bit more flour.
I tried your recipe and liked it alot! My family did also. The only problem i had was the first loaf sunk when i took it out, the second time i didnt let it rise as much but when it was cooling it seemed to start sinkinking so i flipped it over and let it cool unsidedown in the pan,on the wirerack, any suggestion? Cause ill be making it again soon!
Food allergies are so tricky! Good luck – I hope you can find something that works for you.
Looks like a great recipe – if you can eat yeast. What I like about Samis is it does not contain yeast (they use the cultured brown rice flour to replace yeast and I’ve not had success with that). Sami’s only uses baking soda in their millet breads. Still trying to find a great bread recipe without yeast.
What a great gluten free bread recipe! I’ll have to share it with my friends who have given up eating wheat. 🙂
I’m not much of a baker, but this looks so delicious and easy! Thanks so much for the recipe, will have to give it a go 🙂
wow that bread looks amazing moist and with great color. I am not a baker but would love to make a sandwich or two with this loaf!
Love Love Love this recipe! I’m sure these tastes are amazing! Now, this recipe will be one of my favorites. Looks incredible! THANK YOU!
This looks delicious, I am definitely going to be making this for my family!
I haven’t tried it with almond flour, but it’s definitely worth a shot. Please let me know if you try it!
This looks wonderful, but I can’t have any grain, including rice. Can it be done with almond flour, maybe?
I love Sami’s Bakery, but we don’t live in Florida anymore and I have been too cheap to order it and have it shipped. I’ll have to try this. Thanks.
I haven’t, Kate, but I think it would work. Let us know if you try it.
Has anyone tried this in a bread machine?
I’m so glad everyone liked it, Noa!
I made this the other day and it was really good!
I also had the problem with the rising and then “collapsing” in the oven, but I will try your tip about the light in the oven and not let it rise too much.
It was still really good, though.
My husband and son both eat normal bread and they both preferred this GF one on the normal one.
Thanks for a great recipe 🙂
I don’t Dianne, but I bet you could find one if you do an online search.
Do you know of a recipe like this that is also yeast free?
I love your persistence! When bread caves in while it’s baking, it means you let it rise too much before you put it in the oven. So try the oven light trick again, but don’t let it rise quite as much. It’s never going to be perfect with gluten-free flour, but hopefully you’ll find the right rise point to keep it from caving in.
Well I tried ur trick of using the oven light n it works like a charm but bread seems to fall a little more n more as it bakes can u tell me what I could b doin wrong? Sorry for all the trouble
Cortney, it rises better in a warm environment. Try putting it the oven with the light on during the rise time (but don’t turn the oven on). The light from the oven might warm things up enough to get a good rise.
My family loves this bread! My only problem is getting it to rise! I follow recipe and check water temp…when covering with a towel I just use a tea towel I notice the towel gets cool quick am I supposed to keep rewetting it or use a big towel?
Thanks, Donna! So glad to hear that you like it.
This bread just came out of my oven. Love it! So easy to make. Just the right amount of honey/sweetness to this bread.
Thank you so much for this wonderful report! I’m very happy for you and your family. It can be difficult to find GF substitutions at first. There’s nothing like a fresh loaf of bread coming out of the oven. 🙂
This bread is amazing!!! I have searched and searched for a good gluten free bread recipe and I am now satisfied. My sister told me about Sami’s bread. I used to bake homemade gluten bread all the time so of course I went on a search for a recipe like Sami’s bread (though I never tried it her raves were worth the search). Feeding a family of 7 on a gluten free diet can be spendy not to mention bending over backwards to make up for the gluten recipes we once enjoyed. We also stay away from refined sugar. So, long story short…I doubled this recipe and it came out scrumptious. Everyone was pleased and my kids were jumping for joy. I made some modifications: I subbed some milk for some of the water. For the process I mixed xanthan gum with the oil to ensure even distribution of the xanthan gum. For mixing I followed King Arthur’s gluten-free bread making process and only did one rise (instead of two that they do for their bread). When the bread came out I buttered the top and covered it with a towel to keep in the moisture. When cooled I took it out of the pan and sliced it. WOW!!! AMAZING!!! Thank you SOOOOO much. Wish I could hug you!
I haven’t tried this bread without eggs, but you could probably use flax eggs. Let me know if you try it!
is there a way to make this without eggs? i have to avoid all the usuals but can eat eggs….
I’m so glad you found the recipe, Valerie! That Sami’s bread is great, but the price is hard to swallow. I haven’t tried this without eggs, but flax eggs should be fine. You’ll want to add a little more yeast or a tsp. of baking powder though, because the egg does help the loaf to rise. Let me know how it turns out.
I am so grateful to you for this recipe! We loved Sami’s bread for our highly allergic little boys but it is very pricey (6.05 at local store) and they have started using potato flour which is an anaphylactic no-no for our 5 year old. Wondering if anyone has tried this recipe without the eggs? We can’t have those either. Will likely try “flax egg” first but thought I would see if anyone else has substituted with success. Thank you, again!