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100% Millet Sandwich Bread {vegan, gluten-free, no yeast}

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.

a loaf of millet sandwich bread, sliced, on a cutting board

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!

a slice of millet bread held in a hand, with a bite taken out of it

Recipe Benefits

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:

  • Gluten-free
  • Vegan (egg-free & dairy-free}
  • Yeast-free
  • Xanthan gum-free
  • Oil-free
  • Sugar-free
  • Nut-free
  • High in fiber (3.9 g per slice)
  • Minimal ingredients
  • Easy

Ingredients for 100% Millet Sandwich Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

ingedients for vegan millet bread on a marble board

Gluten-free bread shouldn’t require a laundry list of ingredients. You will only need the following to make this loaf:

Tip: Grind Your Own Flour

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.

Vinegar Options

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.

How to Make Vegan Gluten-Free Millet Bread

Making this bread is easy. Let’s do this!

2 photo collage of the dry ingredients and the wet ingredients for millet sandwich bread

Step One: Mix the Dry Ingredients. 

Whisk the millet flour, baking powder, baking soda and salt in a large mixing bowl until blended. 

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

millet sandwich bread dough in a white mixing bowl

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.

unbaked millet dough in a glass loaf baking pan set atop a slab of marble

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.

Important Note: Convection Ovens

If your oven has a convection option, do not use it for this bread! This bread need to be baked using the regular (convection) heat. More about this in the FAQS at the end of the post.

baked loaf of millet bread still in the pan

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.

loaf of vegan gf millet sandwich bread on a cooling rack

Now that’s a fine-looking loaf of bread!

Slice it Thick or Thin

2 photo collage showing sliced millet bread and a single slice of millet bread

 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). 

sliced millet bread on a maple cutting board

FAQ

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:

Gluten-Free Buckwheat Sandwich Bread {vegan, no yeast}

Vegan Gluten-Free Oat Sandwich Bread {oil-free, yeast-free}

My oven has a convection setting. Should I use it for this bread?

No, definitely not. Convection ovens are wonderful for many types of recipes, but not every recipe. Convection ovens excel at quick, crisp cooking. They are not the right choice for long slow baking, and that is definitely the case for this bread.

Convection ovens (or the convection oven setting) can force the outer layer of this bread to rise and separate from the inside of the bread. This will lead to several results: (1) a big bubble under the surface of the loaf; (2) a gooey middle and bottom; and (3) a hard outer crust.

This bread needs the low, slow radiant heat of a conventional oven.

My bread came out gooey in the middle. Why?

The most likely reasons are the following:

  1. Baking in a a convection oven instead of conventional oven. See the section above explaining why this makes a huge difference.
  2. Not gelling the psyllium separately from the other ingredients. For this recipe, the psyllium must be gelled separately from the other ingredients for the bread to work (i.e., no shortcuts in mixing all of the ingredients together at once).
  3. Oven temperature is off. I regularly check my oven temperature setting using an inexpensive oven thermometer. Check to make sure the oven is accurate before baking. If the oven is too hot, it can force a faster rise to the bread, leading to a bubble under the top of the loaf.

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.

How Can I Vary the Flavor of the Bread?

Consider adding dried herbs or spices to the bread to vary the flavor. For example, 1 to 2 tablespoons of dried Italian herbs or herbes de Provence or 2 to 3 teaspoons of ground cumin, curry powder, garlic powder, or onion power.

For a sweet version of this bread, try my 100% Millet Banana Bread or 100% Millet Pumpkin Bread.

Happy baking! Let me know if you give this a try :).

More Vegan Gluten-Free Millet Recipes to Try

Yield: 1 large loaf (14 slices)

100% Millet Sandwich Bread {vegan, gluten-free, no yeast}

a loaf of millet sandwich bread, sliced, on a cutting board

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.

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Inactive Time 5 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 2 and 1/2 cups (400 g) millet flour (see tip to grind your own)
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2 and 1/2 cups (593 mL) water
  • 1 tablespoon cider vinegar (see notes for options)
  • 1/3 cup (27 g) whole psyllium husks

Instructions

  1. Preheat the oven to 325F(160C). Note: do not use convection setting for this bread (see post for explanation). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf baking pan (or line with parchment paper).
  2. In a large mixing bowl, whisk the millet flour, baking powder, salt and baking soda until blended.
  3. In a medium bowl whisk the water, vinegar, and psyllium husks until blended. Let stand for about 5 minutes until thickened into a gel.
  4. 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).
  5. 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.
  6. 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.
  7. Remove the bread from the pan and cool completely on the cooling rack before slicing.

Notes

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.

Psyllium Tip: Be sure to use whole psyllium husks, not psyllium powder. Whole psyllium husks look like small flakes and are pale tan in color.

Nutrition Information

Serving Size

1 slice (1/14 of loaf)

Amount Per Serving Calories 111Total Fat 1.3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 231.1mgCarbohydrates 22.5gFiber 3.9gSugar 0gProtein 3.2g

Did you make this recipe?

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katie

Friday 23rd of September 2022

hellloooo - I'm excited to try this I just need to up it a touch for an awkward loaf pan size... I'm just a bit confused with the measurements - according to Bob's Red Mill and other internet sources- Millet flour weighs 120g per US cup so that would make 300g for this recipe. Are you using US cups? Thanks :)

Camilla

Monday 26th of September 2022

Hi Katie! I hope you give this a try! Yes, I am definitely using US cups. Bob's Red Mill Millet Flour is 40 grams per 1/4 cup, so that equals 160 grams per cup (400 grams for 2 and 1/2 cups ) :)

Hannah

Tuesday 20th of September 2022

Hi there. Do you in the USA have different cups for liquids and flour etc. i followed the recipe exactly and it seems too wet to mould into a dough. It’s more cake like. I have a standard set of cups.

Mary

Monday 12th of September 2022

Why is it important to leave the loaf in the pan on a wire rack for 15 minutes before removing from the pan to cool on a wire rack ?

Will leaving it in the pan before removing it cause a gummy texture ?

Jo. BC

Monday 12th of September 2022

Help! We only have convection setting so whenever I make this bread the crust separates from the middle.

The middle is delicious! So good toasted but I’m sad that I can’t get it right. Is there another similar recipe that would work with convection setting?

Joanie

Thursday 8th of September 2022

Camilla - This is the most amazing bread I have ever eaten. I can't tell you how much I appreciate your recipes for I have been looking for everything you offer. Thank you so very much for spending your time creating recipes for those of us who want to eat delicious healing foods that contain wholesome minimal ingredients. I cannot begin to express my gratitude.

Camilla

Friday 9th of September 2022

Oh Joanie, I am so happy to know that you love this bread! It means so much to know that this suits your needs and that you are enjoying it. I love creating new recipes and your feedback is golden :)

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