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Millet Bread Recipe

Millet Bread Recipe

Master this homemade gluten-free millet bread with our foolproof recipe. Learn how to create the perfect loaf with a tender crumb and nutty flavor using simple techniques. The best easy baking recipe for beginners wanting to explore nutritious ancient grain baking at home.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
50 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic millet bread loaf with a golden-brown crust, captured in soft natural morning light streaming through kitchen windows. The cross-section reveals a light, even crumb structure with tiny specks of millet grains adding visual texture. The bread sits on a weathered wooden cutting board, partially sliced to showcase its moist interior, with a butter knife and small pot of honey nearby. A scattering of whole millet grains and flour dusting surrounds the setup, while steam gently rises from the freshly cut slice, suggesting warmth and freshness.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g millet flour</li><li class="ingredients-single-item">100g brown rice flour (or sorghum flour)</li><li class="ingredients-single-item">50g tapioca starch</li><li class="ingredients-single-item">25g whole millet seeds</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">1 tbsp honey (or maple syrup)</li><li class="ingredients-single-item">300ml warm water (40-43°C)</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">3 tbsp olive oil (or melted butter)</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">5g xanthan gum (crucial for structure)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9×5-inch) loaf pan</li><li class="equipment-single-item">Kitchen thermometer</li><li class="equipment-single-item">Stand mixer with paddle attachment (or hand mixer)</li><li class="equipment-single-item">Kitchen scale</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine the warm water (40-43°C) with honey and sprinkle the yeast over top. Let it sit for 5-10 minutes until foamy and activated. This foaming action confirms your yeast is alive and ready to help your bread rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, whisk together the millet flour, brown rice flour, tapioca starch, whole millet seeds, salt, and xanthan gum until thoroughly combined. The xanthan gum is crucial in gluten-free baking as it mimics the elasticity that gluten would normally provide.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment, beat the eggs until frothy, about 1 minute. Add the olive oil and apple cider vinegar and mix until combined. The vinegar helps activate the baking powder and improves the bread's texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the activated yeast mixture into the egg mixture and mix on low speed to combine. Gradually add the dry ingredients, mixing on low speed. Once incorporated, increase to medium speed and beat for 3 minutes. This extended mixing develops the xanthan gum structure and incorporates air for a lighter loaf. The dough will resemble a thick, sticky batter rather than a traditional wheat bread dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Grease your loaf pan generously with olive oil or line with parchment paper. Scrape the batter into the prepared pan, smoothing the top with a wet spatula or wet fingers to create an even surface. The moisture prevents the dough from sticking to your tools.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the loaf pan with a damp tea towel or plastic wrap and place in a warm, draft-free area to rise for 45-60 minutes, or until the dough has risen to just below the rim of the pan. Gluten-free bread will not double in size like wheat bread, so don't wait too long or it may collapse during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough is rising, preheat your oven to 180°C. Position a rack in the middle of the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once risen, gently sprinkle the top with a few additional millet seeds if desired. Bake for 45-50 minutes until the crust is golden brown and the internal temperature reaches 99°C on a kitchen thermometer. If the top browns too quickly, loosely cover with aluminum foil after about 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and immediately turn out onto a wire cooling rack. This prevents the bottom from becoming soggy as it cools. Allow the bread to cool completely for at least 2 hours before slicing. Cutting too soon will cause the bread to become gummy and dense.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, slice with a serrated knife and enjoy! Store in an airtight container at room temperature for 2-3 days, or slice and freeze for up to 3 months. Refresh frozen slices in a toaster for the best texture.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Millet Bread Recipe?

This gluten-free bread requires millet flour, brown rice flour, tapioca starch, whole millet seeds, active dry yeast, honey, warm water, eggs, olive oil, apple cider vinegar, salt, and xanthan gum for structure. These ingredients create a nutty-flavoured loaf with excellent texture.

How to cook Millet Bread Recipe at home?

Learn how to cook Millet Bread Recipe by activating yeast in warm water with honey, combining with dry ingredients including millet flour and xanthan gum, then mixing with eggs and oil. Pour the sticky batter into a loaf tin, allow to rise for 45-60 minutes, and bake at 180°C for about 50 minutes until golden brown and internal temperature reaches 99°C.

Can I make millet bread without xanthan gum?

While xanthan gum provides crucial structure to gluten-free bread, you can substitute it with psyllium husk powder (use 1.5 times the amount) or ground flaxseed mixed with water. However, the texture may be slightly different and the bread might be more crumbly.

Why is my gluten-free bread dense and gummy?

Dense, gummy gluten-free bread typically results from insufficient mixing (beat for full 3 minutes), cutting the bread before it's completely cooled, incorrect oven temperature, or too much liquid. Ensure accurate measurements and allow the bread to cool for at least 2 hours before slicing.

How can I add more flavour to homemade millet bread?

Enhance the flavour of millet bread by adding herbs like rosemary or thyme, roasting the millet seeds before adding them, incorporating garlic powder or onion powder, using browned butter instead of oil, or adding a tablespoon of nutritional yeast for a cheese-like flavour.

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It's become our weekly staple and freezes beautifully.", "name": "Kid-Approved GF Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-15", "reviewBody": "This recipe is so much better than any store-bought gluten-free bread I've tried. The crumb is moist but not gummy, and it holds together beautifully for sandwiches without falling apart.", "name": "Superior to Store-Bought", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Andersson", "datePublished": "2024-04-18", "reviewBody": "The texture of this bread is incredible! Unlike most gluten-free breads that are either too dense or too crumbly, this has a perfect balance. Delicious with soup or jam, and makes fantastic toast.", "name": "Outstanding Gluten-Free Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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