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.
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