millet bread

This bread is soft, fluffy, squishy, and crusty. And all that with only one type of flour! Millet flour is not only cheap, it is so easy to make at home.

Easy 100% Millet Bread (No Egg)

whole psyllium husk

tsp sugar (for the yeast)

tbsp (16 grams) apple cider vinegar (for the yeast)

millet flour (not sorghum

salt (adjust

Tip: Make sure your yeast is not expired before proceeding! The bread will turn into a brick if the yeast is inactive.

If you are using active dry yeast:- Take half of the water and warm it up to about 115F/46C- Add sugar and yeast then stir- The yeast should get frothy after about 15 minutes, if it didn&#39;t it isn&#39;t active!

Add water, vinegar, and psyllium husk to a medium bowl and whisk vigorously as soon as psyllium is added. Set the bowl aside until called for.

Mix millet flour, sugar (unless you are using active dry yeast in which case you already used the sugar), salt, and yeast in a large mixing bowl.

We need to wait for psyllium to hydrate for a few more minutes, and in the meantime, you can prepare the baking pan and paper.I like to use a 9x5 inch (22.5x12.5 cm) Pullman loaf pan for this bread. You can grease it, spray it, or line it with parchment paper (a safer choice). To line with parchment, make diagonal cuts on the piece of parchment paper leading from each corner toward the center (1/2 of the way). This will help you line the pan without wrinkles.

Line the loaf pan and use clothespins to hold the paper in place.

Check psyllium gel, it should have settled by now!

Add psyllium gel to the bowl with dry ingredients and mix by hand until the dough comes together. Tip: To make extra smooth bread, use an electric mixer with the dough hook and knead for 5-10 minutes. The dough will be sticky but not watery.

Wash your hands, and while they are still wet, take the dough and transfer it to the baking pan. Smooth the top of the dough with a spatula and cover the pan with a kitchen towel (no need to use a damp one). Let the dough rise in a draft-free area until the bread comes to the top of the pan (or a little below the rim), not higher, or it will collapse during baking!

Bake for 90 minutes (1.5 hours) at 350F/175C. You don&#39;t need to cover the bread through baking as it doesn&#39;t brown much. Don&#39;t use convection (fan)! If you use the fan setting, the bread will dry out on the outside while being gooey on the inside, yuck!All you need is the radiant heat of a conventional oven. Take the bread out of the pan, carefully peel off the paper, and transfer the loaf to the cooling rack. Cool until the bread is no longer warm to the touch!

Tender, soft and incredibly fluffy, this delicious millet bread is perfect for making sandwiches, french toast, avocado toast, or simply toasted with jam. It's totally gluten-free and dairy-free too, but nobody would care!

Soft, Fluffy Millet Bread (Gluten-Free, Dairy-Free)

gluten-free all-purpose flour

xanthan gum (leave this out

millet flour

psyllium husk powder

baking powder

yeast

sugar

salt

sunflower oil

apple cider vinegar

water (approx. 105 -110F)

large eggs, beaten (room temperature)

Grease and Preheat

Grease a 8&#8243; x 4&#8243; nonstick metal loaf pan and preheat the oven to 350F. Arrange the oven rack to the middle position.

Combine Dry Ingredients

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.

Add Wet Ingredients

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&#8217;s perfectly fine).

Transfer Dough to Pan

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

Let Dough Rise

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.

Bake

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

Cool Completely

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.

Slice and Enjoy

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

Good morning Felicia!

This millet bread is so fluffy and taste so so good that I can enjoy it in any way I like.  I usually like to eat it fresh from the oven with my favourite coffee cream spread and a hot beverage for breakfast.

For a fuller meal, I like to toast it and made a healthy sumptuous juicy sandwish to enjoy!

Thanks for this simple and yet great recipe for baking this soft and fluffy millet bread!

Love you lots!
Mum

I’ve leaned so much about the chemistry of bread making just by reading your recipe details. Thank you!  P.s. I’m a newbie to gluten free, so, your explanations are appreciated!

Hi Felicia,
Made this today, substituting the Xantham Gum with Psyllium Husk Powder- the result is perfect.
I have a large capacity bread machine and will try making this in the machine, probably doubling the quantities

Your recipes always work-

Hello!I made this bread yesterday, with a small modification - I mixed millet flour with quinoa flour, added some poppy seeds and caraway seeds to the dough and sprinkled the top of the loaf with a mixture of sunflower and caraway seeds. The bread looks cute and freckled :D. I also had an occasion to use my measuring spoons of various volumes - 1 cup, 1/2 cup, etc. (in Poland, we use a metric system and so far I have usually used grams and mililitres). Anyway, the bread is great and I'm sure that it will become a part of my gluten-free diet. Regards from Poland!🥰

This bread is amazing. Highly recommended!!!

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