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Flourless Millet Oat Bread {vegan, GF, 5 ingredients}

VGF

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.

sliced bread made from oats and millet on a wood cutting board

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. It is also:

  • 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

close-up of sliced milet oat bread on a wood cutting board

Ingredients for the Bread

To make this bread you will need the following whole grains:

two glass bowls, one filled with rolled oats and one filled with whole millet

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.

The remaining ingredients are familiar pantry staples:

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!

How to Make the Bread

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.

rolled oats in a food processor that have been ground into a flour

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.

overhead shot of millet blended with water and vinegar

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.

glass bowl filled with millet oat bread 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.

millet oat bread in a white baking dish

Remove the loaf of bread from the pan and place it on the cooling rack to cool completely.

millet oat loaf bread , removed from the pan, on a  cooling rack

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!

gluten free cegan oat bread on a cutting board

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.

close up of corner of vegan bread loaf

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)

2 slices of millet oat bread on a wood cutting board

How Long Will the Bread Keep?

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 

Happy Baking!

Related Recipes to Try (& Love):

  1. Gluten-Free Teff & Oat Bread
  2. Rustic Irish Oat Scone Bread
  3. Carrot Cake Millet Breakfast Bars 
  4. Flourless Apple Millet Muffins
  5. Millet Apricot Energy Bars
  6. 3-Ingredient Vegan Oat Muffins
  7. Healthy Oat Blender Muffins
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gluten free cegan oat bread on a cutting board

Flourless Millet Oat Bread {vegan, GF, oil-free}


  • Author: Camilla
  • Prep Time: 10
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 1 loaf (14 slices) 1x
  • Diet: Gluten Free

Description

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.


Ingredients

Scale

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.
  • Place the water, vinegar and millet in a blender. Process on high  until the millet is completely smooth and blended (sediment at bottom of blender will be fine sand texture)
  • Add the baking powder, baking soda, and (optional) salt to the mixing bowl; stir to combine.
  • Add the millet mixture to the mixing bowl; stir to combine. Immediately transfer batter to prepared loaf pan.
  • 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.

Notes

Storage: Store the completely cooled bread in an airtight container at cool room temperature for 2 days, in the refrigerator for 5 days, or the freezer for up to 3 months.

Vinegar Options: I used cider vinegar, but any light-colored vinegar will work in the recipe. As noted, an equal amount of lemon juice can be used in place of the vinegar.

Oat Flour in place of Oats: You can skip the grinding step and use 2 and 1/4 cups (200 g) of oat flour.

Millet Flour in place of Millet: You can skip the grinding step and use 1 cup + 6 tablespoons (220 g) millet flour.

  • Category: Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/14 of loaf)
  • Calories: 103
  • Sugar: 0.4 g
  • Sodium: 133.7 mg
  • Fat: 1.6 g
  • Saturated Fat: g
  • Carbohydrates: 19.4 g
  • Fiber: 2.6 g
  • Protein: 3.1 g
  • Cholesterol: 0 mg

Keywords: milet, oats, flourless bread, vegan gluten-free sandwich bread, easy gluten-free bread, 5 ingredients, gluten-free, vegan, sugar-free, no added sugar, bread, easy, quick bread, flourless, oil-free, oil-free bread,

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Recipe rating

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Dee

Sunday 21st of February 2021

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!

Camilla

Tuesday 23rd of February 2021

Whoohoo! Love that you love it, Dee! And now I am excited to find some red millet 😊

Ilana

Thursday 4th of February 2021

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.

Camilla

Friday 5th of February 2021

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! :)

Mel

Wednesday 3rd of February 2021

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! :)

Camilla

Wednesday 3rd of February 2021

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!) 😍

Stephanie

Thursday 14th of January 2021

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.

Camilla

Thursday 14th of January 2021

I am so pleased to hear that the bread was a success, Stephanie! And thank you for sharing the Aquafina tip , that’s excellent.

Pilo

Thursday 7th of January 2021

Would it be possible to substitute quinoa for millet following exactly the same procedure even the toasting part? Thanks a lot for your recipes.

Camilla

Thursday 7th of January 2021

Hi puli! Yes, that should work perfectly (toasting, too)😊

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