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.
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.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Millet Bread
Ingredients
- 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 sticky 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
Nutrition
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.
Will chia seeds work for this instead of psyllium husks? I saw someone used as a substitute in your quinoa bread and they said worked great. I wonder how much you would need to use.
They are both different ingredient with different purpose. Husk is pure fiber it gives elasticity, chia seeds binds a little but not as much, it provide no chewy texture. A 1:1 swap will not provide the same bread, here the bread will be much more dense and hard with chia seeds and you will probably need way more.
I love this recipe! It was easy to make and required few ingredients. I spinkled everything bagel seasoning on top! The texture is amazing. Soft and warm from the oven….just like regular bread would be that has gluten. I’ll be making this weekly! Thank you!
Thank you so much for the lovely feedback!
I love the photo of the hosts on this page. Totally trustworthy. Following.
And thank you for the lovely recipe.
Thank you so much ! I take hours cooking, shooting my own photography an videos and it makes me very happy that you enjoy my work.
I’ve done this recipe 3 times now, and the whole family loves it (even the non gluten free member). I use pre ground psyllium seed husk and 3 tbsp ends up being 20g, not 30g.i tried the recipe with 30g and with 20g and both were great- I could not tell a difference. I recommend adding the seeds on top- it gives it a nice texture. I am going to add some dried herbs on top next time.
One question – Do you think the baking time would be the same if I baked this on a small coutertop convection oven? Thank you!
Thank you for baking my recipe so many times! Convection oven bake anything faster, I would probably check my bread 10 minutes before, and adjust the baking time after that. If the toothpick inserted in the center of the bread comes out clean, then the bread is ready to come out the oven. If not, keep baking by 5 minutes burst, checking often until you figure out the right time for your convection mode.
can I double the recipe to make a bigger loaf?
how long does the bread keep on the shelf and can it be frozen?
thanks
I wouldn’t try because it might be wet in the center, the bread won’t bake very well if too thick.
Great one. I recommend.
Have you tried this oil free?
Not yet, I think it will make the bread dry and crumbly tho
Hello!
I wonder if you use hotair/regular oven for this recipe? Bake it in the middle or down in the oven?
Regards from Maria (lovleyyoga)
I’ve made this about 6 or 7 times now. I use Bobs Red Mill Stone Ground Millet Flour and organic psyllium husk whole, and yet it is still too watery, never thickens, and certainly never a ball. It’s delicious, and I will continue to make this weekly for myself, as I can’t do flour or corn products, but what am I doing wrong?
All psyllium husk brands absorb liquid differently, it looks like you have too much liquid so simply, cut water by 1/2 cup increase if you see the dough is too dry. Or keep the reciep as is but add more husk one tablespoon at a time until the dough form.
I bake all my recipe on middle rack, regular oven. Enjoy the recipe.
My bread is much lighter in color than your picture. I had to use psyllium husk flakes could that be why? Thank you!
It can be, husk can do funny things like turn bread purple blue sometimes! I hope the texture and taste was lovely. Enjoy the recipe
Dear Carin,
Can i use your bread recipes in a breadmachine? Soon i will have one that’s why i am asking.
I am looking forward to see your answer! 🙂
Kind regards,
Sheryl
I don’t have a bread machine, but from what I know, any bread that is a standard loaf (no special shaping, like a baguette or focaccia) should work fine. So this recipe should be ok.
I say should because I cannot be totally certain until I’ve tried 🙂