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Slices of gluten free bread on a large wooden cutting board
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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
Cook Time50 minutes
Total Time1 hour 50 minutes
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.