Step 1

Grease a 8″ x 4″ nonstick metal loaf pan and preheat the oven to 350F. Arrange the oven rack to the middle position.

Step 2

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.

Step 3

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 (the dough will be sticky and wet, but that’s perfectly fine).

Step 4

Transfer the bread dough to the prepared loaf pan and use a wet spatula to smooth out the top of the dough.

Step 5

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.

Step 6

Bake the dough for 50 to 60 minutes until the bread is golden brown on top and the loaf sounds hollow when tapped.

Step 7

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.

Step 8

Use a serrated bread knife to slice once the bread has fully cooled. Enjoy!