My 3-Ingredient chia millet bread is as easy as it is delicious! This crusty loaf is vegan, gluten-free, oil-free, yeast-free, and sugar-free. Slice the bread for sandwiches and toast, and use as a base for all of your favorite toppings and spreads.
100% Millet Bread without Psyllium
This simple bread has been in the works for some time. It is a variation of my 100% Millet Sandwich Bread.
A sizable number of you asked if I had a psyllium-free alternative to the original recipe (psyllium husk is a key ingredient in the original loaf; it is essential for the bread’s structure and texture). Up until now, the answer was “no”.
Now it’s a “yes”! Say hello to my 3-Ingredient Chia Millet Bread.
Chia and millet are the superstars of this humble bread.
Chia seeds are the edible seeds of Salvia hispanica. They are high in protein, fiber, and omega-3 fatty acids, as well as a host of other nutrients. Chia seeds can be added to smoothies and other drinks, used as egg replacements in many baking recipes, or ground into flour (as it is used in this recipe).
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. It has a mild flavor, with subtle flavors of dried corn. It is relatively low in cost, too.
In combination, chia and millet constitute a loaf that is:
- Vegan (egg-free & dairy-free}
- Xanthan gum-free
- High in fiber
- Only 3 ingredients (plus water & optional salt)
- Easy to make and bake
Ingredients for 3-Ingredient Chia Millet Bread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post
To make this simple loaf, you will need:
- Millet flour
- Ground chia seeds (also known as chia flour)
- Baking powder
You will also need some water (I use filtered tap water) to make the dough. Salt is optional, but I recommend adding it, if you eat salt.
Tip: Grind Your Own Millet or Chia
If you have a high-speed blender, or a small electric coffee grinder, you can grind your own flour from whole millet and whole chia seeds in little time.
High speed blenders will turn millet into millet flour in about a minute. The same is true with chia seeds.
If using a coffee grinder, you will need to grind about 1/4 cup (maximum) at a time. Place any extra flour in an airtight bag or container and freeze until next time.
Food processors do not work for grinding whole millet into fine flour (the millet seeds are too hard to be broken down by the food processor blade). Chia seeds, however, are softer than millet seeds and can be ground in a food processor.
How to Make Vegan 3-Ingredient Chia Millet Bread
Note that the complete directions are also in the recipe card below.
Step One: Preheat Oven and Prepare Baking Pan
Preheat the oven to 350F (180C). Prepare a 9×5-inch (22.5 x 12.5 cm) loaf pan by spraying, greasing, or lining with parchment paper (all to prevent the bread from sticking to the pan).
Step Two: Mix the Dry Ingredients
Whisk the millet flour, ground chia (chia flour), baking powder and optional salt in a large mixing bowl until blended.
Step Three: Stir in the Water
Add the water to the bowl of dry ingredients. Use a rubber spatula or large wooden spoon to stir until completely combined into a thick batter.
Step Four: Transfer Batter to Pan
Working quickly (you want to get the bread into the oven as soon as possible), transfer the batter to the prepared baking pan. Use a spoon or spatula to spread the batter evenly and smooth the top.
Step Five: Bake the Bread.
Bake the bread in the preheated oven for 75 to 85 minutes until risen, the surface of the bread is golden brown and cracked, and a skewer inserted near the center of the bread comes out clean.
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.
Cut into Slices
Once cool, cut the bread into slices. This is a sturdy loaf. It is slightly more crumbly than the original 100% Millet Sandwich Bread.
What is the Texture & Taste?
Texture: This is a firm sandwich loaf with a tender, biscuit-y crust.
Taste: The flavor of the bread is a lot like whole wheat bread. The flavor is equally delicious with sweet and savory spreads, fillings and toppings.
So, go ahead, make this your go-to sandwich and toasting bread!
How should I store the bread?
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.
Can I use different flours (in place of the millet flour and ground chia)?
No, I do not recommend it. The proportion of wet and dry ingredients is particular to millet flour and chia flour.
The good news is that I have many (MANY!) more easy, minimalist, vegan, gluten-free bread recipes here on power hungry., made with all different kinds of flours. Type “bread” or “sandwich bread” into the search engine for options.
My bread came out gooey in the middle. Why?
The most likely reasons are the following:
- Ingredient measurement issue. Weighing flours is the best way to ensure accurate results. But mis-measurement can also occur at times for simple reasons, such as distraction (it happens to all of us).
- 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, followed by a collapse while cooling.
- Baking powder is old. Expired baking powder will prevent the bread from rising properly, resulting in dense centers.
- Waited too long to get the bread in the oven. The baking powder begins reacting as soon as the batter is mixed. For best rising, it is important to get the bread in the oven asap after mixing. In particular, preheat the oven so that it is at full temperature once the batter is mixed. If the mixed bread batter sits around while the oven preheats, it will not rise properly, resulting in dense, underbaked middles.
How Can I Vary the Flavor of the 3-Ingredient Chia Millet Bread?
Consider adding chopped fresh herbs. 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.
You can also add a small amount of sweetness to the bread (about 3 to 4 tablespoons maximum). If using a liquid sweetener, decrease the amount of water by the amount of liquid sweetener you are adding. Consider adding some sweet spices, such as cinnamon, nutmeg or cardamom, as well as vanilla, too.
Happy baking! Let me know if you bake a loaf. I would love to know how it turns out.
Sunday 5th of March 2023
Excellent recipe - I combined a step and put the measured amounts of millet and chia seeds together in the blender and made them into a flour as one. Worked beautifully. Also side stepped the issue of needing to make larger quantities - a minute in the Vitamix blender and we were good to go. Followed all recipe measurements ans is and swapped a TBSP of water for one of maple syrup. Sprinkled some salt and chia seed on top of the loaf right before popping into the oven and came out beautifully after 78-80 mins at 350F
Sunday 5th of March 2023
I am over the moon that it was such a success for you, Melody!!! I love the added crunch (chia seeds on top) and hint of sweetness you added--brava! :)
Thursday 2nd of February 2023
Would ground flax meal work as well as ground chia seeds?
Saturday 4th of February 2023
I have been wondering the same thing, and wanting to test it! Here is my thought: since the chia seeds are very finely ground, I suggest that you use an equal weight of flax seed meal and finely grind it (finely grind the flaxseed meal, or grind whole flax seeds into a very fine flour---like I do in my flaxseed rolls: https://www.powerhungry.com/2022/06/03/easy-2-ingredient-fluffy-flax-rolls/ I plan to try it in the next few days, or you can give it a go before then!
Saturday 28th of January 2023
Five stars! Successful recipe! Exactly like real bread. Didn’t have millet flour so I used half oat and half quinoa. Having a gluten allergy I just love being able to make and eat my own “bread”.
Wednesday 1st of February 2023
Yay!!!!! Way to adapt the recipe, too, Laurie! I am so happy this easy bread was a success :)
Wednesday 18th of January 2023
Looks delicious...a beautiful loaf of bread! I am looking forward to trying this recipe.
Camilla, thank you for putting in so much effort to create psyllium free recipes! You always tackle the tough challenges!
Wednesday 25th of January 2023
June, you are one of the key people I had in mind when I set out to create some psyllium-free options. Let me know if you give this a try!
Wednesday 18th of January 2023
I cannot get over how easy and delicious this bread is!!!!!!!! Thank you, from the bottom of my heart, for your healthy, easy bread recipes, they have changed my life.
Wednesday 25th of January 2023
You are so welcome, Amelia!