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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. Preheat your oven to 350°F (175°C). Grease your loaf pan and line it with parchment paper.
  2. In a large mixing bowl, combine millet flour, oat flour, ground flaxseeds, baking powder, baking soda, salt, and optional herbs.
  3. In a separate bowl, whisk together the maple syrup, buttermilk, eggs, and oil until smooth.
  4. Gradually add the wet ingredients to the dry, stirring gently until just combined. Avoid overmixing to keep the bread light.
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a cooling 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.