Vegan gluten-free 100% millet sandwich bread is the new white bread! This fine-textured, crusty loaf has a toasty, mild-corn flavor that goes with everything (and makes a superior piece of toast). Easy to make, it is also oil-free, sugar-free, xanthan gum-free, yeast-free and perfectly delicious.
Vegan & Gluten-Free Millet Bread (no other flours!)
Interested in making easy, gluten-free, vegan white bread? ♡
You are in luck, because today I am sharing my millet sandwich bread, a simple-to-assemble, healthy, delectable “white” bread made with 100% millet flour (no other flours or starches). Really and truly!
Regardless of whether you are brand new to gluten-free bread-baking, or just looking for a healthy, everyday gluten-free bread recipe to add to your repertoire, I highly recommend giving this delicious bread a try.
Alright friends, let’s make some easy, gluten-free bread together!
First, allow me to say a few words about humble, frugal, and fabulous millet. Millet is a high-fiber ancient grain with a low-glycemic index (i.e., no sugar spike after eating). Further, it is high in B vitamins, calcium, iron, potassium, zinc and magnesium. I love that it has a mild flavor and that it is very inexpensive, too–perfect for making many loaves of everyday bread like this!
Millet flour is often used in combination with other flours for gluten-free baking, but my bread uses millet alone (no other flours or starches). The bread is all of the following, and more:
Vegan (egg-free & dairy-free}
High in fiber (3.9 g per slice)
Ingredients for 100% Millet Sandwich Bread
Gluten-free bread shouldn’t require a laundry list of ingredients. You will only need the following to make this loaf:
If you have a high-speed blender, or a small electric coffee grinder, you can grind your own flour from whole millet in little time.
High speed blenders will turn millet into millet flour in about a minute. If using a coffee grinder, you will need to grind about 1/4 cup at a time (it goes quickly). Place any extra flour in an airtight bag or container and freeze until next time.
Alas, food processors do not work for grinding whole millet into fine flour (I’ve tried, and tried again). The tiny millet grains are hard (and tenacious!), making it difficult to get anything finer than a coarse meal after 10 minutes of grinding.
Any other vinegar–light or dark–can be used in place of the cider vinegar. If you do not have vinegar, or do not use it for dietary reasons, substitute an equal amount of lemon or lime juice.
Step Two: Combine the Wet Ingredients and Psyllium.
Whisk the water, vinegar, and psyllium husk in a medium mixing bowl. Let the mixture stand for about 5 minutes to thicken. The psyllium mixture sets into a loose, pale gel almost immediately (similar to flax and chia gels, but less sticky than the former).
Step Three: Stir to Combine
Add the psyllium mixture to the flour mixture and stir to combine the wet and the dry. I find that a rubber spatula, wooden spoon, or clean hands work best. The dough will be thick, but will come together easily. Scrape the sides and bottom of the bowl to make sure the dough is completely blended.
Roughly shape the dough into a cohesive ball or general mass while it is still in the bowl.
Step Four: Shape the Dough.
Wash any excess dough off of your hands. With still moist hands, shape the dough ball into a loaf shape to fit a 9×5-inch (22.5 x 12.5 cm) loaf pan. Place the loaf in the pan (sprayed, greased, or lined with parchment paper). Smooth the top and gently press into shape, rounding the corners and sides.
Step Five: Bake the Bread.
Bake the bread in a preheated 325F (160C) oven for 90 minutes until risen (it has a significant rise!), and the surface of the bread appears golden brown, dry, and crusty. The bread will also sound hollow when tapped.
Let the bread cool, in the pan, on a cooling rack for 15 minutes.
Remove the bread from the pan and cool the loaf completely on a cooling rack.
Now that’s a fine-looking loaf of bread!
Slice it Thick or Thin
This is a sturdy bread with minimal crumbs, which translates to bread that can be sliced as thick or thin as you desire.
What is the Texture & Taste?
First, texture: This is a fine-textured, firm bread with a distinctive crust. It is similar to a firm, white (all-purpose flour) white sandwich bread. Toasting the bread results in crisp, crunchy, hearty slices.
Taste: The flavor of the bread is mild and toasty, with a subtle flavor akin to corn. I LOVE it toasted, topped with melting vegan butter and a thick slather of jam. It is excellent for sandwiches, too. I recommend slicing it thin for sandwiches given it is such a filling bread.
Have fun spreading this with everything from nut butter to hummus to jam, and don’t forget about dunking it into soups and stews (it holds up with aplomb).
Can I use different flours (in place of the millet flour)?
I do not recommend it. The proportion of wet and dry ingredients, as well as the quantity of psyllium husk, is particular to the millet flour.
Good news! I have tested two variations–one with buckwheat flour, the other with oat flour– so that you do not have to experiment! They are equally easy and delicious:
Can I Use Something Other than Whole Psyllium Husks?
Alas, no, it must be whole psyllium husks. Other gelling agents, such as flaxseed meal or chia seeds, will not work as direct substitutes (they might work, but it would involve some experimenting to determine their efficacy).
I also do not recommend psyllium powder. It can work as a substitute for the whole husks in some recipes, but not with this bread.
Happy baking! Let me know if you give this a try :).
Vegan gluten-free 100% millet sandwich bread is the new white bread! This fine-textured, crusty loaf has a toasty, mild-corn flavor that goes with everything and makes a superior piece of toast. Easy to make, it is also oil-free, sugar-free, yeast-free and perfectly delicious.
2 and 1/2 cups (400 g) millet flour (see tip to grind your own)
In a medium bowl whisk the water, vinegar, and psyllium husks until blended. Let stand for about 5 minutes until thickened into a gel.
Add the psyllium mixture to the flour mixture and mix (using a wooden spoon, rubber spatula, or clean hands) to completely combine into a dough. Scrape the bottom and sides of the bowl to combine all of the ingredients (the dough will be thick). Gather the dough in a rough ball (while still in bowl).
With moist hands, shape the dough into a loaf shape to fit the loaf pan. Place in the prepared pan. Use moist hands to smooth the top and round the sides slightly. If desired, sprinkle with optional toppings.
Bake in the preheated oven for 90 minutes until the surface appears pale golden brown, dry and crusty. The bread will sound hollow when tapped. Cool in the pan, on a cooling rack, for 15 minutes.
Remove the bread from the pan and cool completely on the cooling rack before slicing.
Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.
Millet Flour:Millet flour can be purchased or ground at home from whole millet. Use a high-speed blender to grind the millet to a fine flour (it takes about 1 minute), or grind by the 1/4 cup in a small electric coffee mill.
Vinegar Options: An equal amount of any other vinegar, or lemon or lime juice, can be used in place of the cider vinegar.