Millet Bread (No Yeast, No Gluten, No Eggs, 10 Min Prep)

This Millet Bread is the perfect gluten-free bread for sandwiches or breakfast toast with a delicious earthy millet flavor and you can whip it up in 10 minutes. It freezes well, toasts well, and can be used as an all-purpose gluten-free bread. Plus, millet bread is packed with fiber, and with 4 grams of protein per slice, it will keep you full for hours.

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I love making my own bread, and after trying minimalistic recipes, like my 2-Ingredient Bread, classic recipes like my Vegan Irish Soda Bread, or simple recipes like Oat Flour Bread, I wanted to make a healthy, gluten-free bread with millet flour.

Millet flour is a great source of protein, fiber, vitamins, and minerals, so it’s an all-around great alternative to classic flour. This ancient grain was one of the very first grains cultivated and has been used ever since to make bread like this.

Ingredients and Substitutions

You don’t need many ingredients to make this simple bread. Here’s how to pick them.

• Millet Flour – Use ultra-fine, store-bought millet flour. Home-ground millet from hulled grains can result in coarse flour, leading to a gritty texture.
• Psyllium Husk – Acts as a binder, giving the dough elasticity. Whole psyllium husk works best. Do not use psyllium-based supplements like Metamucil—they contain fillers that will alter the texture and give an unappetizing purple hue.
• Light Olive Oil – A neutral oil like avocado or sunflower oil also works well. Avoid oils with strong flavors (like extra virgin olive oil) unless you want it to affect the taste.
• Lukewarm Water (98°F/37°C) – Warm water helps activate the psyllium for better dough structure. Be mindful not to use hot water, as it will make the bread dense by partially cooking the batter before baking.
• Seeds for Topping – Customize with pumpkin, sunflower, sesame, flaxseeds, or even poppy seeds.

How to Use Millet Bread

This healthy bread can be used for everything from breakfast to snack!

• For Breakfast: Toast with peanut butter, jam, or avocado slices.
• For Sandwiches: Layer with vegan cheese, fresh veggies, and hummus for a yummy lunch.
• As a Snack: Spread with butter and honey or chocolate hazelnut spread for a sweet treat.
• Crispy Option: Brush slices with olive oil and bake in the oven to make gluten-free crostini.

Carine’s Baking Tips

I have a few more tips for you that couldn’t fit in the recipe card.

• Don’t make your own millet flour for this bread recipe. A home blender will never create a consistent ultra-fine flour that makes the bread smooth, not gritty.
• Use the right psyllium husk. Powder is more absorbent than whole husk, which is what I am using here. If you use psyllium husk powder use 1/2 teaspoon less. Don’t use husk supplements. They are not made for baking.
• Don’t swap husk for anything else, this recipe won’t work without husk as a binder.
• Make sure you knead the dough until it forms a ball and the husk and millet have absorbed all the moisture. You may want to let the batter rest for 10 minutes and knead again. If your water isn’t warm enough, it takes a bit more time for the husk to do its job and bind the flour.

More Bread Recipes

2-Ingredient Bread

Irish Soda Bread Without Buttermilk

Oat Flour Bread

Vegan Naan Bread

Millet Bread

This Millet Bread is the perfect gluten-free bread for sandwiches or breakfast toast with a delicious earthy millet flavor and you can whip it up in 10 minutes. It freezes well, toasts well, and can be used as an all-purpose gluten-free bread. Plus, millet bread is packed with fiber, and with 4 grams of protein per slice, it will keep you full for hours.

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Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Course: Breakfast, Side Dish

Cuisine: American

Servings: 12 slices

Calories: 116.7 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cups Millet Flour - (note 1)
• ▢ 3 tablespoons Psyllium Husk - (note 2)
• ▢ 2 tablespoons Light Olive Oil - (note 3)
• ▢ 2 cups Lukewarm Water - 37C/98F
• ▢ 2 teaspoons Baking Powder
• ▢ ½ teaspoon Salt

Toppings

• ▢ ⅓ cup Seeds of Choice - pumpkin, sesame, sunflower

Instructions

• Line a 9-inch loaf pan with lightly oiled parchment paper. Set aside.
• Preheat the oven to 400 °F (200 °C).
• In a mixing bowl, whisk dry ingredients: millet flour, psyllium husk, salt, and baking powder.
• Add oil and lukewarm water (bath temperature), stirring with a rubber spatula until the batter forms a ball that is a bit slimy and bouncy.
• Place the dough into the prepared pan and brush the top with a bit of water then sprinkle the seed mix on top.
• Bake the bread for 40-45 minutes at 400 °F (200 °C) until a pick inserted in the center of the bread comes out nice and clean.
• Let the bread cool on a cooling rack for at least 5 hours to overnight before slicing. If you slice it too early, it will pack and become dense.

Notes

Note 1: Don’t make millet flour from hulled millet for this recipe. You need ultra-fine millet flour, and store-bought flours are the only ones that really achieve a consistent fine ground millet to make a nice bread.

Note 2: Use whole psyllium husk; if using husk powder, decrease by 1/2 teaspoon. Don’t use brands like Metamucil, this is a dietary supplement made with 50% husk. It won’t work, and it will also turn the color of the bread blue/purple.

Note 3: Any vegetable oil works in this recipe.

Note 4: Lukewarm water is around 98 °F (37 °C), think bath temperature, not burning, but warm, so it activates the husk in the batter without cooking it.

Note 5: For savory bread, use bagel seasonings on top!

Flavors: Feel free to make the bread a bit sweet by adding 2 tablespoons of sugar and 1 teaspoon of cinnamon.

Storage: You can store the bread at room temperature, wrapped in a clean kitchen towel, and slice it when needed to keep it fresh and moist. You can freeze slices in an airtight container and thaw them the day before serving. Bread slices can be toasted in a bread toaster for crispy bread or used in a sandwich press to make a vegan, gluten-free sandwich.

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Nutrition

Serving: 1slice | Calories: 116.7kcal | Carbohydrates: 13.5g | Protein: 3.7g | Fat: 5.5g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 2.2g | Sodium: 168.2mg | Potassium: 33.8mg | Fiber: 2.4g | Sugar: 0.2g | Vitamin A: 28.8IU | Calcium: 49.1mg | Iron: 1.5mg | Magnesium: 18mg | Phosphorus: 119.7mg | Zinc: 0.4mg