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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

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.

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}

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 :).

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 (625 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). 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?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 
 
 
 
 

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Rossaukhon

Sunday 19th of September 2021

I doubled your recipe,and it turned out very bitter. I used Arrow head brand of millet flour. What should I do? I don't like the taste.

Camilla

Monday 20th of September 2021

Hi Rossaukhon,

Oh no, I’m so sorry to hear that your bread was bitter. Millet and millet flour should definitely not taste bitter, at all, when fresh. If the flavor is bitter, it is a sure sign that the flour is rancid. Was it a bag that was opened awhile back? If it was a brand new bag, I would contact the manufacturer’s customer service (they will most likely replace your purchase).

Trin

Monday 13th of September 2021

This bread is everything you said t is. I am on a Lectin-Free free diet and have been enjoying your 2 ingredient almond tortillas, now am enjoying this wonderful millet bread, the best thing since sliced bread! 😀 Thank you for sharing, Trina

Camilla

Monday 20th of September 2021

I am so happy that the bread worked for you, Trina! 🥰

Heather Randleman

Friday 10th of September 2021

I just tripled this recipe, without using the automatic doubling or tripling on this recipe page and it turned out much better than the time before when I used the tripling option above the recipe.

When using the doubling and tripling option above the recipe, it does not give the proper amount of flour or water in the recipe. Just wanted everyone to be aware of that.

Camilla

Friday 10th of September 2021

Thank you, Heather! 😊

Heather Randleman

Friday 10th of September 2021

Why is the water less than it should be in the tripled recipe?

Camilla

Friday 10th of September 2021

Hi Heather, I’m sorry about that confusion. The double and triple options on the recipe card application that I use does not properly scale all of the measurements. I wish I could disable it all together. I am going to be switching the recipe card application that I use so that this won’t be an issue any longer. My apologies!

Josie

Thursday 9th of September 2021

Hi there, can you share the brand you used for psyllium husk? I’m a little confused. I have whole psyllium husk, but it looks like a powder, it is not ‘flakes’. Please help :)

Camilla

Friday 10th of September 2021

Hi Josie, oh no that must be very confusing! I always use one of two brands: either NOW foods, or Anthony’s.

I would look at the package nutrition measurements if the bag you have for insight: 1 tablespoon of whole husks is 5 grams, 1 teaspoon of the powder is 5 grams. I am wondering what your bag indicates.

I measure my ingredients by the gram these days, it makes life a lot easier when it comes to baking. You can pick up a digital kitchen scale for under $10 😊

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