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Flourless millet oat bread is the hearty, wholesome bread you need for toast, sandwiches & so much more. Vegan, gluten-free, oil-free, sugar-free, & made with 5 ingredients (plus water and salt), it is incredibly easy to make & bake.
Table of Contents
- Vegan & Gluten-Free Bread Made Easy
- Recipe Benefits
- Ingredients for the Bread
- What is Millet?
- Step by Step Instructions
- Step 1: Grind the Oats
- Step 2: Blend the Millet
- Step 3: Combine all of the ingredients
- Step 4: Pour the Batter into a Sprayed Loaf Pan
- Step 5: Bake the Bread
- How High is the Finished Loaf?
- A Flavor Boost Tip: Toast the Millet
- Can I Use Pre-Ground Oat Flour and/or Millet Flour?
- Storage
- Can I Use Flaxseed Meal instead of Oats?
- Related Recipes to Try (& Love):
- Flourless Millet Oat Bread {vegan, GF, oil-free} Recipe
Vegan & Gluten-Free Bread Made Easy
New year. New Bread. I don’t know about you, but toast (especially black currant jam-topped toast) and sandwiches are exactly what I need to make sure 2021 starts, and stays, on track.
This new loaf –Flourless Millet Oat Bread–is baking minimalism at its best. Toasty and nutty in flavor, it has a toothsome texture that it is equally scrumptious topped with sweet and savory toppings, paired with soups and salads, or gobbled perfectly plain.
Recipe Benefits
This wholesome bread is:
- Vegan
- Gluten-free
- Oil-free
- Sugar-free
- Yeast-free
- Made with 5 ingredients (plus water and optional salt)
- Easy as can be to make & bake
Ingredients for the Bread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
To make this bread you will need the following whole grains:
- rolled oats (certified gluten-free, as needed)
- Whole millet
- Baking powder
- Baking soda
- Vinegar (or lemon juice)
- Salt (optional/adjustable according to needs and taste)
- Water
The oats provide the “glue” to hold the bread together in a firm loaf (no flax, chia xanthan gum, psyllium husk, or other starches required). Millet lends nutty crunch, flavor and texture to the bread.
What is Millet?
Millet is a tiny, spherical grain that, when raw, looks much like couscous. It is naturally gluten-free and has been cultivated for thousands of years in Europe, Asia and Africa. You can cook it as pilaf or porridge, toast it and use it as a substitute for nuts (so good in muffins), or grind it for baking.
In addition to being gluten-free, millet is high in fiber, a good source of B vitamins, and one of the only alkaline (non acid-forming) grains. Last (the slam dunk), it is inexpensive. Whoo-hoo!
Step by Step Instructions
The only step that requires much time at all–besides the baking–is breaking down the grains. And by “time,” I mean 1 to 2 minutes. 🙂
You can use a blender or food processor (as shown) for grinding the oats, but you will need to use a blender–any variety, it does not need to be a high-speed blender–for the millet.
Step 1: Grind the Oats
Grind the oats first, processing them until they are a fine powder. Transfer to a large mixing bowl.
Step 2: Blend the Millet
Raw millet seeds are a cinch to grind in a high speed blender. Not so much in a regular blender or food processor. The hard, tiny seeds can take 5 or 6 minutes to break down, and the result is still a rough, uneven meal, not a fine flour.
My solution? Blend the grains with the liquid ingredients (water and vinegar). In 30 to 60 seconds, you have a millet smoothie (acck! no, sorry :)). I mean to say you have evenly, and very finely blended millet. You know that I love easy.
Oh, and be sure to give the millet seeds a quick rinse (and drain), first, to remove any dust or residue.
Step 3: Combine all of the ingredients
Add the leavening ingredients to the bowl with the ground oats. Gluten-free, vegan breads need all the oomph they can get to help them rise (in the absence of eggs and gluten), so I settled on a combination of 2 teaspoons baking powder and 1/4 teaspoon baking soda. I also add 1/2 teaspoon salt, but this is optional/adjustable, according to your preferences and needs.
Pour in the millet-water-vinegar mixture and stir until the batter is smooth and blended. The consistency of the batter is relatively loose, much like a whole grain pancake batter.
Step 4: Pour the Batter into a Sprayed Loaf Pan
As soon as the batter is mixed, pour it into a standard-size (9×5-inch) that has been sprayed or greased. This bread release very easily so there is no need to line the pan with parchment paper.
The reason for working quickly is that the baking soda and baking powder are activated as soon as the water and vinegar are added. In order to harness all of the power coming from the resulting bubbles, get the loaf into the oven ASAP.
Step 5: Bake the Bread
Slide the pan into a preheated 375F oven and bake for 50 to 55 minutes until risen, golden brown at the edges, and a tester (e.g., a toothpick or an uncooked piece of spaghetti) inserted into the center of the loaf comes out clean.
Transfer to a cooling rack and let the bread cool, while still in the pan, for 10 minutes.
Remove the loaf of bread from the pan and place it on the cooling rack to cool completely.
Once the bread is cool, use a serrated knife to cut it into slices. It is a dense bread (akin to Mestemacher bread); one slice is very satisfying!
How High is the Finished Loaf?
This bread does rise, but it is not a high-rising bread. The cracks on top show how it peaks a bit at the center. My finished loaf is about 2 and 1/4 inches high.
A Flavor Boost Tip: Toast the Millet
If you have the time and inclination, consider toasting the millet before blending it for this bread. It ups the flavor exponentially!
Toast in the Oven: Spread the rinsed grains on a large, ungreased rimmed baking sheet (I strongly recommend using a light-colored baking sheet). Bake in a preheated 350F oven for 10 to 15 minutes, stirring once (watch closely during the final minutes), until golden brown and fragrant. Immediately transfer the millet to a bowl or plate to stop the cooking from the hot pan.
Toast in a Skillet: Spread the rinsed grains in a large, ungreased skillet. Cook and stir over medium heat for 4 to 7 minutes, stirring, until golden brown and fragrant. Immediately transfer the millet to a bowl or plate to stop the cooking from the hot skillet.
Can I Use Pre-Ground Oat Flour and/or Millet Flour?
Yes! If you have ready-to-use oat flour or millet flour, you can can skip the grinding steps and simply combine all of the ingredients in one bowl.
Here is what you will need to replace the rolled oats and whole millet:
Oat Flour: 2 and 1/4 cups (200 g)
Millet Flour: 1 cup + 6 tablespoons (220 g)
Storage
The cooled bread can be stored in an airtight container at cool room temperature for up to 2 days. After that, I recommend storing it in the refrigerator (for up to five days), or the freeze for up to 6 months.
As good as the bread is shortly after baking, I cannot say enough good things about this bread toasted. All the nubby edges
Can I Use Flaxseed Meal instead of Oats?
No, not for this particular recipe. But if you want to try a recipe that combines millet and flax, give my Millet Flax Tortillas a try! They are wonderful in place of just about any tortillas in tacos, burritos, wraps, and more.
Happy Baking!
Related Recipes to Try (& Love):
- Gluten-Free Teff & Oat Bread
- Rustic Irish Oat Scone Bread
- Carrot Cake Millet Breakfast Bars
- Flourless Apple Millet Muffins
- Millet Apricot Energy Bars
- 3-Ingredient Vegan Oat Muffins
- Healthy Oat Blender Muffins
Flourless Millet Oat Bread {vegan, GF, oil-free}
Ingredients
- 2 cups rolled oats , (certified GF, as needed)
- 1 1/2 cups water
- 1 tablespoon vinegar, (or lemon juice)
- 1 cup whole millet
- 2 teaspoons baking powder, (certified GF, as needed)
- 1/4 teaspoon baking soda
- Optional: 1/2 teaspoon salt
Instructions
- Preheat oven to 375F (190C). Spray or grease a 9×5-inch (22.5×12.5 cm) loaf pan and line with parchment paper (for easy removal of bread).
- In a blender or food processor, process the oats until they are very fine; transfer to a large mixing bowl.
- Add the baking powder, baking soda, and (optional) salt to the mixing bowl; stir to combine.
- Bake in the preheated oven for 50 to 55 minutes until golden brown, risen slightly and a tester inserted in the center of the loaf comes out clean.
- Transfer to a cooling rack and cool in pan for 10 minutes. Using parchment paper, remove loaf from pan. Cool bread completely on cooling rack.
Hi Camilla, I’ve made this bread many times and love it, but I think there’s a typo with the water quantity. I normally ignore the additional 1/2 c and the bread is fine. Today I added it to see if it would be more cake like, and the batter was runny and the finished texture was a bit gummy when I cut it, although I did cut it while still warm, but still yummy.
Elaine, you are 💯 correct, thank you so much for alerting me— I’ve made the correction. I’m so sorry the error led to a gummy loaf.
It was still great, and really most gf breads are gummy when warm. This bread is baking in the oven right now. Thanks for all your wonderful recipes!
This looks great. Can I add/ substitute an ingredient with eggs? I also can’t use baking powder, so is there a substitute for that? Thanks!
Hi Sam,
I have not tried it, but you could try subbing eggs for some of the liquid (reduce liquid by 1/4 cup for each large egg). The eggs could help the bread rise, but not sure if the eggs alone will be enough to leaven the bread (make it rise). What part of baking powder can you not eat? It is made up of baking soda, cream of tartar and usually a small amount of starch to prevent caking. If you are allergic to baking soda, then you will have to experiment with other leaveners, such as yeast. Otherwise the bread will not rise.
I just discovered your website and love the sorghum and the millet bread recipes that I baked so far. For this recipe, can I use steel cut oats instead of rolled oats?
In general are they equivalent substitutes? if not, do you have recipes for steel cut oats?
I am on Dr Esselstyne’s whole food, plant based no salt, oil, or sugar diet, which reversed my atherosclerosis. Your easy, high-fiber delicious recipes are a Blessing for people on this diet. Thank you, Camilla!
Bert
Hi Bert! I am so happy to hear that you are finding recipes on my site that work with your diet :).
Regarding use steel cut oats here: the oats need to be ground into a very fine flour. You can do this with an equal weight (200 grams, which is 1 1/4 cups of steel cut oats) ONLY IF you have a high speed blender or grain mill that can grind the steel cut oats into a fine flour.
In general, steel cut oats do not work as a sub for rolled oats in recipes. The former are whole oat groats that have been coarsely cut into pieces. Rolled oats still contain the whole groat (they are no less nutritious), but they have been lightly steamed and then pressed/rolled into flat flakes that cook much more quickly than steel cut oats. The exception for substituting would be the same as the one I mention above: if the recipe calls for the oats to be ground into a flour, and you have a machine that can do that, then use an equivalent weight of steel cut oats (weight, not volume, since 1 cup rolled oats is roughly 100 grams, whereas 1 cup steel cut oats is roughly 160 grams)). Cheers!
Very easy to make, and it taste good. I like that the bread have a nice crust and that it is very nourishing.
Oh good, Léonie, that’s wonderful. I love the crustiness of this bread, too. Enjoy!
Hi!
First off, I absolutely love your recipes–i have been making and enjoying the goodies for a while now!
I am wondering if it would work to replace the water in this with an equivalent volume of mashed banana? (I want to make a millet flour based banana bread, but without psyllium husks…)
Thank you! 🙂
Hi Arpita,
Thank you so very much, I am so glad you like my recipes! Yes, you should be able to replace the water with banana, that sounds wonderful. Perhaps even add a few spices 🙂
HI Camilla,
Can I bake this bread in an 8.5 x 4.5 pan. I would like it to be a little higher. If so, how longer should I bake it. Sorry, for such a silly questions. I love all of your bread recipes. I haven’t tried this one, and I would like too.
Thanks,
Linda
Hi Linda! Not a silly question at all! Yes, that will work just fine baking it in that size of a loaf pan. I would check for doneness at the same time as for a 9×5 inch pan. It might need a few extra minutes, but not a lot.
I am so glad you are enjoying the bread recipes!
I love this bread and make it often! I use an 8 in. square pan because I can’t have corn but miss cornbread, so this is an excellent sub with a little honey or maple syrup on top. Thank you!
You are so welcome, Elaine! I am going to have to make it in a 8-inch square pan, that’s a great idea.
I am going to make this bread soon! Thank you. Only because someone on this list asked, I found a recipe for All Millet in my search for oat millet. So I am sharing the link in case it helps You develop one too. I believe in community where we all share and learn from each other. Thanks again for your recipe. More of what “I” was looking for. All Millet bread https://www.powerhungry.com/2021/04/29/millet-sandwich-bread/
Thank you, Morgine!
Hey Camilla i like the sound of your bread recipe but i don’t like the look of the dry cracked top -is there a way of making it smooth?
Hi Rose,
Hmm, I’m not sure if that’s possible. This is a very humble, rustic bread— the crackly top is simply how this bread bakes.
Hello,
I just prepared this batter and it did not come out like pancake batter. It was not very loose and I had to form it in the baking pan. I double-checked all of my measurements. Is this because I didn’t grind the flour?
Hi Gio,
When you say you did not grind the flour, does that mean that you used whole oats?
If I am using oat flour and millet flour I assume that I still need to
add the 1 and 1/2 cups of water and the 1TBS vinegar as well as the 2 tsp baking powder and 1/4 tsp baking soda, am I right?
Thank you, I cannot wait to make this bread!
Hi Judy,
Yes, the remaining components of the bread are the same –you are only swapping flour for whole grains. Check out the FAQ section in the post about the amounts of each flour to use in place of the whole grains.
If I am using oat flour and millet flour I assume that I still need to add the 1 and 1/2 cups (425 mL) water and the 1TBS vinegar, is that correct?
Thank you, I can’t wait to make this bread!
Hi Judy.
Yes, everything else stays the same. If you see my notes about using flours instead of whole grains (near the end of the post) I give the exact amount of each flour (same weight as whole grains, but the cup measurements are very different) and suggest whisking everything in a bowl (no need to blend in a blender)
I love this recipe because I can soak the millet beforehand! When I make millet flour bread it tastes metallic almost. I also love the biscuit-like taste and that it doesn’t need a lot of salt to taste good!
Thanks for this recipe!!
Wonderful, Stasia! 🙂
Hi there! By “whole millet” you mean whole hulled millet, yes? Thanks
Hi V,
Yes. I have not come across anything other than hulled millet here is the US, but perhaps unsullied is available elsewhere.
Fabulous! Only as difficult as making a smoothie and then baking it. Tasty and super healthy too!! The whole family loves it 🙂
Really great recipe! I used red millet and it turned out to be amazing! I never thought making bread could be so easy 🙂 Thanks for sharing your recipes!
Whoohoo! Love that you love it, Dee! And now I am excited to find some red millet 😊
Are the oats necessary? I have a baby with severe food allergies and I’m looking for something to do with millet and very few other ingredients. The only other “grain” he eats is quinoa and quinoa flour.
Hi Ilana,
This bread recipe will not work with all millet, so yes, the oats are necessary. However, I think you can make it work with the quinoa flour. Here is what I suggest: (1) replace the oats with 1.75 cups (196 g) of quinoa flour; (2) I think you will have greater success making this in smaller form. I recommend a muffin tin. Divide the batter between 12 standard size muffin cups lined with paper liners and bake for about 25 minutes (check for doneness, they may need a few minutes more).
Ilana, I also happen to be working on an all-millet loaf bread. I am hoping to have finished working it out within the next week and will post then. Take care! 🙂
I love this recipe! I made it, but I did it a little differently. I toasted the millet, then ground it up in a seed grinder, I used quick oats and left one cup whole, then added a TB of ground flax seed and one egg to be sure it wouldn’t be too crumbly. It worked out well. We had it at dinner last night, toasted and served with lentil sloppy joes. It was perfect! It’s mild and has a satisfying texture. I can see this as a perfect base for taking in various directions. Next time I’m going to add some applesauce and soy milk in place of the water. and maybe blue berries, and bake in muffin cups. Also I have an idea to make sweet potato applesauce muffins using this millet oat blend instead of flour. It would make an awesome applesauce cinnamon bread, too. This recipe is one that will be very versatile, and I learned a lot from it. I’ve never even had millet before this! Thank you for sharing it! 🙂
Mel! I am so glad you loved this— thank you for sharing your modifications, too! Ooh, and I love the sound of your ideas for varying and adapting this, you are inspiring me, too 😊. I am so happy you decided to give millet a try. It’s so versatile (and affordable!) 😍
I was pleasantly surprised by success of this. The batter was extremely runny, but it rose up, split, and made a little hat. I did use 100ml of aqua faba up as part of the water i pureed millet in which prob helped. Lovely flavour too.
I am so pleased to hear that the bread was a success, Stephanie! And thank you for sharing the Aquafina tip , that’s excellent.
Would it be possible to substitute quinoa for millet following exactly the same procedure even the toasting part? Thanks a lot for your recipes.
Hi puli! Yes, that should work perfectly (toasting, too)😊
@Camilla,
Which millet did you use? In India variety of millets available. So a bit confused.
Thank you for your amazing recipes. They are really life savers.
Hi Revathy! Here in the U.S., there is only one type of millet sold— looking at some websites, it appears that in some countries, “millet” is sometimes used to refer to “grains” more generally (e.g., I saw on several websites descriptions for buckwheat millet, sorghum millet, amaranth millet, all of which are grains, but not (botanically) millet. It looks like the pale yellow millet in the US is foxtail millet (Kakum/Kangni). I hope that helps! 😊
@Revathy,
I think it’s proso millet/broomcorn millet. I plan to try it with little millet though. I have it lying around as we use it to make dosa and idli otherwise. Should work with browntop, foxtail, Kodo, and barnyard, too.
All the best.