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, yeast-free and perfectly delicious.
Servings: 1 large loaf (14 slices)
Ingredients
- 2 1/2 cups millet flour (see tip to grind your own)
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 1/2 cups water
- 1 tablespoon cider vinegar see notes for options
- 1/3 cup whole psyllium husks
Instructions
- 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).
- In a large mixing bowl, whisk the millet flour, baking powder, salt and baking soda until blended.
- 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.
- 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.
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
Serving: 1slice (1/14 of loaf) | Calories: 111kcal | Carbohydrates: 22.5g | Protein: 3.2g | Fat: 1.3g | Sodium: 231.1mg | Fiber: 3.9g