Flourless Millet Oat Bread {vegan, GF, oil-free}

gluten free cegan oat bread on a cutting board

5 from 29 votes

Flourless Millet Oat Bread {vegan, GF, oil-free}

Flourless millet oat bread is the hearty, wholesome bread you need for toast, sandwiches & so much more. Vegan, gluten-free, oil-free, sugar-free, & made with 5 ingredients (plus water and salt), it is incredibly easy to make & bake.

Cook Time35

Total Time35

Course: Bread

Cuisine: American

Keyword: 5 ingredients, Bread, easy, easy gluten-free bread, flourless, flourless bread, gluten-free, gluten-free vegan millet bread, millet, no added sugar, oats, oil-free, oil-free bread, quick bread, sugar-free, vegan, vegan gluten-free sandwich bread

Servings: loaf (14 slices)

Author: Camilla

Ingredients

2 cups rolled oats (certified GF, as needed)
1 1/2 cups water
1 tablespoon vinegar (or lemon juice)
1 cup whole millet
2 teaspoons baking powder (certified GF, as needed)
1/4 teaspoon baking soda
Optional: 1/2 teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 375F (190C). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf pan and line with parchment paper (for easy removal of bread).
In a blender or food processor, process the oats until they are very fine; transfer to a large mixing bowl.
Place the water, vinegar and millet in a blender. Process on high until the millet is completely smooth and blended (sediment at bottom of blender will be fine sand texture)
Add the baking powder, baking soda, and (optional) salt to the mixing bowl; stir to combine.
Add the millet mixture to the mixing bowl; stir to combine. Immediately transfer batter to prepared loaf pan.
Bake in the preheated oven for 50 to 55 minutes until golden brown, risen slightly and a tester inserted in the center of the loaf comes out clean.
Transfer to a cooling rack and cool in pan for 10 minutes. Using parchment paper, remove loaf from pan. Cool bread completely on cooling rack.

Notes

Storage: Store the completely cooled bread in an airtight container at cool room temperature for 2 days, in the refrigerator for 5 days, or the freezer for up to 3 months.

Vinegar Options: I used cider vinegar, but any light-colored vinegar will work in the recipe. As noted, an equal amount of lemon juice can be used in place of the vinegar.

Oat Flour in place of Oats: You can skip the grinding step and use 2 and 1/4 cups (200 g) of oat flour.

Millet Flour in place of Millet: You can skip the grinding step and use 1 cup + 6 tablespoons (220 g) millet flour.

Nutrition