High Protein Millet Bread (Vegan, Gluten-Free, Oil-Free)

This high-protein millet bread is vegan, gluten-free, oil-free, and yeast-free — with 7g protein and 7g fiber per slice. Made with tofu and just 5 ingredients, it rises beautifully and slices like traditional bread.

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A Yeast-Free Millet & Tofu Sandwich Bread with 7g Protein Per Slice

This high-protein millet bread is simple, sturdy, and quietly satisfying. It rises into a tall loaf with a crisp crust and a firm, sliceable crumb — entirely gluten-free and yeast-free.

Each slice provides 7 grams of protein and 7 grams of fiber, thanks to blended extra-firm tofu and whole-grain millet flour. There are no starches, no protein powders, no oil, and no added sugar — just five core ingredients working together to create a nourishing vegan sandwich bread.

It toasts beautifully and pairs easily with both sweet and savory toppings. Once cooled, it slices cleanly and holds together well, making it a dependable choice for everyday meals. If you’ve been looking for a yeast-free, gluten-free bread with real structure and substance, this one fits easily into a regular baking rhythm.

Why You’ll Love This High-Protein Millet Bread

• 7 grams of protein per slice
• 7 grams of fiber per slice
• Made with just 5 simple ingredients
• Completely vegan (egg-free, dairy-free), gluten-free, and oil-free
• Yeast-free (no instant yeast required)
• No starches or gums
• No protein powder
• Nut-free and sugar-free
• Easy to mix and bake

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Millet flour
• Extra-firm soy tofu, drained
• Whole psyllium husks (be sure to read my adjustment notes if you have psyllium powder)
• Baking powder (certified gluten-free, as needed)
• Flaxseed meal

You will also need some water (I use filtered water from my tap) to make the dough. Salt is optional, but I recommend adding it, if you eat salt.

How to Make High-Protein Millet Bread

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Baking Pan

Preheat the oven to 375F (190C). Prepare a 9×5-inch (22.5 x 12.5 cm) loaf pan by lining with parchment paper (to prevent the bread from sticking to the pan/ loaf tin). If you do not need the bread to be 100% oil-free, you can spray (with nonstick cooking spray) or grease/oil the sides of the pan.

Step Two: Mix the Dry Ingredients

Whisk the millet flour, flaxseed meal, whole psyllium husks, baking powder and optional salt in a large mixing bowl until blended.

Step Three: Blend the Tofu & Water

Blend the drained extra-firm tofu with water until completely smooth and creamy.

Step Four: Stir in Wet Ingredients

Add the blended tofu mixture to the bowl of dry ingredients. Use a rubber spatula or large wooden spoon to stir and blend with a spatula until completely combined into a thick dough.

Step Five: Transfer Dough to Pan

Working quickly (you want to get the bread into the oven as soon as possible), transfer the dough to the prepared baking pan. Use a spoon or spatula to spread the dough evenly and smooth the top. Using a sharp knife, make a lengthwise slash through the dough (at least 1/2-inch/1 cm deep).

Step Six: Bake

Bake the millet bread in the preheated oven for approximately 80 to 90 minutes until risen (it will have a peak), the surface of the bread is golden brown and cracked down the center, and a skewer inserted near the center of the bread comes out clean.

Step Seven: Cool & Slice Bread

Let the bread cool, in the pan, on a cooling rack for 15 minutes. After 15 minutes, remove the bread from the pan and cool the loaf completely on a cooling rack. Once completely cool, cut the bread into slices. The bread is very firm, which means it can be cut into thin or thick slices.

Texture & Flavor

This bread forms a crisp crust and a soft interior with a tender, structured crumb. It can be sliced thick for open-faced sandwiches or cut thin without crumbling.

The flavor is neutral. Millet’s faint corn-like note is tempered by the tofu, resulting in a balanced, lightly nutty taste that works well with both sweet and savory toppings.

With 7 grams of protein and 7 grams of fiber per slice, it’s a substantial loaf that feels satisfying and sustaining.

How to Serve This Millet Protein Bread

This high-protein millet bread is sturdy enough for sandwiches and firm enough for thin slices.

Try it:

• Toasted with almond butter or seed butter
• With mashed avocado and flaky salt
• As a base for hummus and roasted vegetables
• With nut butter and jam
• Cut into cubes for savory toast bites

Because it has a neutral, slightly nutty flavor, it works beautifully for both sweet and savory applications.

How to Store High-Protein Millet Bread

Store the cooled high protein bread in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week, and the freezer for up to six months. The bread has a high moisture content, hence the necessity to store it in the fridge after one day, or freeze it, if planning to store for more than a week.

Ingredient Substitutions

• Can I use a different gluten-free flour instead of millet flour? I do not recommend substituting the millet flour. The ratio of wet to dry ingredients is formulated specifically for millet flour, and other gluten-free flours or blends will alter the texture and structure. If you’re looking for alternatives, I have additional vegan, gluten-free bread recipes available — search “bread” or “protein bread” on Power Hungry for options.
• Can I use chia seeds instead of flaxseed meal? Yes. Substitute an equal amount of finely ground chia seeds.
• Can I omit the psyllium husks? No. Psyllium husks are essential for structure and prevent the loaf from sinking after baking.
• Can I use soy-free tofu? Possibly, but I have only tested this recipe with extra-firm soy tofu and cannot guarantee results with alternatives.

Frequently Asked Questions (FAQ)

Why is my millet bread gooey in the middle? If your bread is underbaked in the center, one of the following may be the cause:

• It needs more baking time. This bread is dense and high in moisture. Bake until a skewer inserted near the center comes out clean, even if that requires additional time beyond the suggested range.
• Ingredient measurements were off. For best results, weigh the flour and measure carefully. Even small discrepancies can affect structure and moisture balance.
• Your oven temperature is inaccurate. An oven that runs too hot can cause the loaf to rise quickly and then collapse as it cools, leaving a dense center. Use an oven thermometer to verify accuracy.
• The baking powder is expired. Old baking powder reduces lift and can lead to a dense or undercooked interior.
• The batter sat too long before baking. Baking powder begins reacting as soon as it’s mixed with liquid. Be sure the oven is fully preheated and transfer the batter to the oven promptly for proper rise.

When fully baked and completely cooled, the loaf should feel firm and slice cleanly without sticking to the knife.

Flavor Variations

You can easily vary the flavor of this high-protein millet bread with a few simple additions:

• Herbs & Savory Seasonings. Stir in 1 to 2 tablespoons dried herbs (such as Italian herbs or herbes de Provence) or 2 to 3 teaspoons ground spices like cumin, curry powder, garlic powder, or onion powder before baking.
• Sweeteners. Add 3 to 5 tablespoons of coconut sugar, maple syrup, agave, or date sugar. If using a liquid sweetener, reduce the water by the same amount.
• Warm Spices. For a lightly sweet loaf, add 1 to 3 teaspoons total of cinnamon, pumpkin pie spice, or a blend of cinnamon, cardamom, nutmeg, and allspice.
• Seeds & Nuts. Sprinkle chopped nuts or seeds over the unbaked loaf (pressing gently into the surface), or fold them directly into the batter. Walnuts, sunflower seeds, hemp seeds, sesame seeds, almonds, and pecans all work well.

Related Recipes

• 100% Millet Sandwich Bread (Vegan, Gluten-free, No Yeast)
• 3 Ingredient Millet Flax Bread
• Quinoa Flour Almond Flour Soda Bread (Vegan, Oil-free, GF)
• Vegan Grain-Free Pumpkin Bread (Oil-free)
• 100% Millet Pumpkin Bread (V, GF, Oil-Free)

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5 from 4 votes

High-Protein Millet Bread

This high-protein millet bread is vegan, gluten-free, oil-free, and yeast-free — with 7g protein and 7g fiber per slice. Made with tofu and just 5 ingredients, it rises beautifully and slices like traditional bread.

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

1 hour hour

Servings: 14 slices

Equipment

• 1 9×5 inch loaf pan

Ingredients 

1x2x3x

• ▢ 3 1/2 cups millet Flour
• ▢ 1/2 cup flaxseed meal
• ▢ 1/3 cup whole psyllium husks, (see notes if you have psyllium powder)
• ▢ 4 teaspoons baking powder, (certified GF, as needed)
• ▢ 14 ounces extra-firm tofu, drained, but not pressed
• ▢ 2 cups water, (I use filtered tap water)
• ▢ Optional: 3/4 teaspoon salt

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 375F (190C). Prepare a 9×5-inch (22.5 x 12.5 cm) loaf pan by lining with parchment paper (to prevent the bread from sticking to the pan/ loaf tin). If you do not need the bread to be 100% oil-free, you can spray (with nonstick cooking spray) or grease/oil the sides of the pan.
• Whisk the millet flour, flaxseed meal, whole psyllium husks, baking powder and optional salt in a large mixing bowl until blended.
• Blend the drained extra-firm tofu with water until completely smooth and creamy.
• Add the blended tofu mixture to the bowl of dry ingredients. Use a rubber spatula or large wooden spoon to stir and blend with a spatula until completely combined into a thick dough.
• Working quickly (you want to get the bread into the oven as soon as possible), transfer the dough to the prepared baking pan. Use a spoon or spatula to spread the dough evenly and smooth the top. Using a sharp knife, make a lengthwise slash through the dough(at least 1/2-inch/1 cm deep).
• Bake the millet bread in the preheated oven for approximately 80 to 90 minutes until risen (it will have a peak), the surface of the bread is golden brown and cracked down the center, 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. After 15 minutes, remove the bread from the pan and cool the loaf completely on a cooling rack. Once completely cool, cut the bread into slices. The bread is very firm, which means it can be cut into thin or thick slices.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week, and the freezer for up to 6 months. (The bread has a high moisture content, hence the need to keep it refrigerated).

Millet Flour Options: Millet flour can be purchased, or ground at home from whole millet grain. Use a high-speed blender to grind the millet into a very fine flour.

Psyllium Powder vs. Whole Psyllium Husks: I use whole psyllium husks to make this bread. I have not tested it with psyllium powder, but it should work in place of the whole psyllium. Use the same weight of psyllium powder (27 grams) as whole husks, which is roughly 5 and 1/2 teaspoons.

Tofu Tip: Be sure to use extra-firm tofu for the recipe (not firm, or silken).

 

Nutrition

Serving: 1slice | Calories: 171kcal | Carbohydrates: 32g | Protein: 7g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 143mg | Potassium: 164mg | Fiber: 7g | Sugar: 1g | Vitamin C: 0.02mg | Calcium: 109mg | Iron: 2mg

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