High-Protein Millet Bread

5 from 4 votes

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 Time5

Cook Time1 5

Course: Bread

Cuisine: American

Keyword: chickpea flour bread, chickpea flour bread without any other flours, easy gluten-free bread, easy wfpb bread, oil-free, oil-free vegan gluten-free bread, vegan gluten-free chickpea flour bread, vegan protein bread, wfpb, wfpbno

Servings: slices

Equipment

1 9x5 inch loaf pan

Ingredients

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

Instructions

Preheat the oven to 375F (190C). Prepare a 9x5-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