Gluten-Free Millet Sandwich Bread (egg-free)

I’ve finally created our family’s go-to gluten-free millet sandwich bread, which also happens to be egg-free and dairy-free. You will only need two flours for this simple but delicious bread! I can’t wait for you to try this simple bread and see how simple it can be.

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Before you get started, it’s important to know that Gluten-free bread requires some specific ingredients in order to mimic what it’s missing, which is gluten.

If you are not new to Gluten-free baking you may already have some of these items in your pantry. If not check out these videos to see some basics to stock in your pantry. Gluten-free pantry staples and some other options in this video.

Ingredients for Gluten-free Sandwich Bread

• Millet Flour
• Bob’s Red Mill 1-1 gluten-free flour
• Sugar
• Whole Psyllium Husks
• Salt
• Baking Soda
• Apple Cider Vinegar
• Yeast (I use Instant Dry Yeast)
• Olive oil or neutral oil like Avocado Oil
• Warm water

I highly recommend the following for the best results: Stand Mixer with dough hook attachment, kitchen scale, and whole psyllium husks

How to Make Gluten-free Sandwich Bread

• If using instant dry yeast there is no need to proof. Only use this step if you do not have Instant dry yeast otherwise just add it directly to your dry mix with flour.
• (For yeast packets or active dry yeast) Begin by adding 1/4 cup of warm water to a bowl, yeast, and sugar, and set aside to proof.
• Add dry ingredients to a kitchen scale and weigh out amounts of flour. Or use measuring cups, add flour with a spoon to the measuring cup, and use a straight edge (like a knife) to level the ingredients.
• Add Millet flour, gluten-free flour, salt, and baking soda, and mix to combine.
• In a separate bowl, add 1 1/2 cups of warm water and quickly add in whole psyllium husks, whisking until combined. Do this quickly to avoid clumps and set aside to thicken. It will thicken quickly within just a few minutes.
• Add dry ingredients to your stand mixer if you are using one or add to your mixing bowl and whisk well to combine.
• Add olive oil and apple cider vinegar to your foamy yeast mixture.
• Add yeast mixture and thickened pysllium husk gel to your dry ingredients. If using your hands be sure to almost [squeeze] the mixture and knead it until all flour is absorbed into the gel.
• If you’re using a stand mixer use your dough attachment and allow it to knead the mixture for 5-8 minutes until all ingredients are incorporated.
• Add the dough to an oiled or parchment-lined loaf pan. Spread it out and use the back of a spatula to smooth the top or wet hands. Cover with plastic wrap and allow to rise in a warm place for 45-60 minutes or until it has crested the top of the loaf pan.
• Remove plastic wrap.
• Preheat the oven to 375 degrees Fahrenheit and bake for 50 minutes.
• Allow to sit in the pan for 10 minutes then transfer to a cooling rack.
• Allow to cool completely on a cooling rack.
• Slice and enjoy.

You can place this in a bread storage and it will last 3 days on the counter without refrigeration.

Any leftover pieces should be sliced and can be frozen for the best results.

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Print Recipe

Gluten-Free Millet Sandwich Bread (egg-free, dairy-free)

You will only need two flours for this simple but delicious gluten-free bread. It contains no eggs or dairy, and it's perfect toasted or for a sandwich.

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 50 minutes mins

Course: Breakfast, Side Dish

Cuisine: American

Keyword: Dairy-Free, egg-free, gluten free

Equipment

• Stand Mixer with dough hook attachment
• Mixing Bowl
• kitchen scale
• Measuring Spoons
• loaf pan
• cling wrap
• Measuring Cups

Ingredients

• 100 grams Millet Flour approximately 3/4 cups
• 250 grams Bob’s Red Mill 1-1 gluten-free flour about 2 Cups
• 1 1/2 tsp Salt
• 1/2 tsp baking soda

For Psyllium Binder

• 1 + 1/2 cups warm filtered water
• 3 tbsp whole psyllium husks or 2 Tbsp psyllium husk powder

For Yeast (if you need to proof it first)

• 2 1/4 tsp Yeast or 1 pack or active yeast – I used Instant Dry Yeast which does not require this step
• 1/4 cup Warm water
• 1 Tbsp sugar

Wet Ingredients

• 1 Tbsp Apple Cider Vinegar
• 2 Tbsp Olive oil or neutral oil like Avocado Oil

Instructions

• Begin by adding 1/4 cup of warm water to a bowl, yeast and sugar and set aside to proof. Skip this step if you are using Instant dry yeast.
• Add dry ingredients to a kitchen scale and weigh out amounts of flour. Or use measuring cups, add flour with a spoon to the measuring cup, and use a straight edge (like a knife) to level the ingredients.
• Add Millet flour, gluten-free flour, salt, and baking soda, and mix to combine. Add yeast if you are using instant dry yeast to this step.
• In a separate bowl, add 1 1/2 cups of warm water and quickly add in whole psyllium husks, whisking until combined. Do this quickly to avoid clumps and set aside to thicken. It will thicken quickly within just a few minutes.
• Add dry ingredients to your stand mixer if you are using one or add to your mixing bowl and whisk well to combine.
• Add olive oil and apple cider vinegar to your foamy yeast mixture.
• Add yeast mixture and thickened pysllium husk gel to your dry ingredients. If using your hands be sure to almost [squeeze] the mixture and knead it until all flour is absorbed into the gel.
• If you’re using a stand mixer use your dough attachment and allow it to knead the mixture for 5-8 minutes until all ingredients are incorporated.
• Add the dough to an oiled or parchment-lined loaf pan. Spread it out and use the back of a spatula to smooth the top or wet hands. Cover with plastic wrap and allow to rise in a warm place for 45-60 minutes or until it has crested the top of the loaf pan.
• Remove plastic wrap.
• Preheat the oven to 375 degrees Fahrenheit and bake for 50 minutes.
• Allow to sit in the pan for 10 minutes then transfer to a cooling rack.
• Allow to cool completely.
• Slice and enjoy.
• You can place this in a bread storage and it will last 3 days without refrigeration.
• Any leftover pieces should be sliced and can be frozen for the best result.

Notes

I have not used any other gluten-free mixes for this recipe. I specifically used Bob’s Red Mill because it’s quite easy to find. 

If you are not using a kitchen scale, be sure to spoon out your flours and level each of the flours

You can store this in a container for 3 days. If you have bread leftover be sure to slice and store it in the freezer in a freezer-safe bag or container. 

Tips for Making Gluten-free Millet Bread

I have not substituted any of the ingredients at this point. However, you may be able to substitute the Millet flour for fine brown rice flour.

If you are using Instant Dry Yeast, you do not need to proof it. You can add it directly to the dry flour mix.

You can use any oil that you prefer for this recipe, and if you are not dairy-free, you could use melted butter. If you use salted butter, reduce the salt to 1 1/4 tsp.

You can substitute the apple cider vinegar with regular vinegar if you don’t have it.

There is no substitute for the psyllium husk in this recipe. It is the component that creates the gluten-like structure.

If you use psyllium husk powder, reduce 3 tablespoons to only 2.

If your dough is too dry add 1 tsp of filtered water at a time.

If you are mixing the psyllium husk in with your hands, be sure to incorporate (by using a squeezing motion) all the dry ingredients into the psyllium husk gel.