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Wheatless Millet Bread Recipe

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Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups millet flour
  • 1 cup gluten-free oat flour
  • ¼ cup ground flaxseeds
  • 2 teaspoons baking powder gluten-free
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons maple syrup or honey
  • 1 ¼ cups buttermilk or dairy-free yogurt
  • 2 large eggs or flax eggs for vegan option
  • ¼ cup olive oil or melted coconut oil
  • Optional: 1 teaspoon dried herbs rosemary or thyme

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Loaf pan (9x5 inch)
  • Parchment paper or non-stick spray
  • Cooling rack
  • Oven

Method
 

  1. Set your oven to 350°F (175°C). Lightly grease a loaf pan and line it with parchment paper to prevent sticking.
  2. In a large mixing bowl, combine the millet flour, oat flour, ground flaxseeds, baking powder, baking soda, salt, and herbs if using.
  3. In another bowl, whisk together the maple syrup, buttermilk, eggs, and oil until smooth and uniform.
  4. Pour the wet mixture into the dry ingredients, gently stirring until all components are just combined. Take care not to overmix so the bread stays tender.
  5. Transfer the batter to the prepared pan, spreading it evenly with a spatula.
  6. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
  7. Let the loaf cool in the pan for about 10 minutes, then move it to a wire rack to cool completely before slicing.

Notes

Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan version.
Store bread wrapped in a cloth or in an airtight container for up to 3 days, or freeze for longer storage.
This bread pairs excellently with savory spreads, cheeses, or as sandwich bread.
Millet flour is a healthy, wheatless grain rich in fiber, magnesium, and antioxidants, suitable for gluten intolerance.