Light & Airy Millet Sandwich Bread {gluten free}

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This gluten-free Light & Airy Millet Sandwich Bread is ideal not only for sandwiches, but for making croutons for stuffing or dressing this holiday season. The bread is not only light and airy, it is also moist! Plus, it tastes great. It is super easy to throw together when the mood strikes for homemade gluten-free yeast bread, too. The recipe does not require a huge chunk of time to prepare which is a major bonus.

Yes, an easy gluten-free bread recipe you can easily make at home from scratch. Only light kneading is required, you quickly mix the dough in a mixing bowl and rise times are done in record time. Every gluten-free home baker should have this recipe!

But, that’s not all. This recipe is not only gluten-free but is also dairy-free. And, the psyllium husk flakes help aid digestion. What’s not to love?

Light & Airy Millet Sandwich Bread {Gluten Free}

Yield: Makes 1 loaf.

Light & Airy Millet Sandwich Bread {Gluten Free}

What makes our Light & Airy Millet Sandwich Bread wicked good? Did we mention how easy it is to prepare and that it is moist and tasty? Not only that, it is good for you. Why not whip up some dough and bake a loaf today?

Ingredients

  • 2 1/3 cups + 1 tablespoons (300 grams) millet flour
  • 1 cup (125 grams) tapioca flour
  • ¼ cup (41 grams) potato starch
  • ¾ cup (78 grams) golden flax seed meal
  • ¼ cup (24 grams) organic whole psyllium husk flakes
  • 4 teaspoons (14 grams) instant yeast, preferably SAF Yeast (red label)
  • ½ teaspoon (3.5 grams) kosher salt
  • 2 large eggs (112 grams)
  • ¼ cup (50 grams) light olive oil, plus extra for greasing bowl for rising
  • 2 tablespoons (42 grams) honey
  • 2 cups warm (110ºF.) water
  • Extra millet flour for kneading

Preparation

Prepare nonstick loaf pan by greasing it with olive oil and lining bottom with parchment paper. Set aside.

In a large mixing bowl, whisk together flours, golden flax seed meal, psyllium flakes, yeast and salt. Create a well in the dry ingredients; add the eggs, oil, honey and water. Mix until thoroughly combined.

Meanwhile, prepare oven for dough rising. See Notes below for How to Use a Warm Oven for Yeast Dough Rise.

Grease a large bowl with olive oil. Scrape dough into prepared bowl and cover with loosely with oiled plastic flood wrap. Set dough inside warmed oven until double in bulk, about 20 minutes. Punch down dough and knead a few minutes with a lightly dusted work surface. Shape dough into a rounded log and place into prepared pan.

Once again, prepare oven for dough rising. See Notes below for How to Use a Warm Oven for Yeast Dough Rise.

Place loaf pan with dough into oven to rise for about 15 to 20 minutes. Remove from oven and keep near oven to keep warm. Preheat oven to 375ºF. Bake in preheated oven for 45 to 50 minutes. Remove from oven and immediately remove baked loaf from pan. Transfer to wire rack to cool completely.

Notes

How to Use a Warm Oven for Yeast Dough Rise: Preheat oven to 175ºF with oven light on and then turn off oven temperature. Open door of oven to let some heat escape; place heatproof glass bowl with dough into oven. Close oven door and set timer for rise time.

http://wickedgoodkitchen.com/light-airy-millet-sandwich-bread-gluten-free-2/

Comments

  1. Dava McKay says:

    Hi! I want to try this for my son, but he can’t eat eggs. Can I leave them out? Or is there a replacement for them? Thanks!
    Dava

    • Dava, eggs or an egg replacer would be necessary for this “light and airy” gluten free bread recipe. When I bake for vegans, I like to use a homemade egg replacer “slurry” using golden flaxseed. There is also Ener-G Foods Egg Replacer available on the market to replace eggs. (I only mention these options if you are new to allergy free or vegan baking as you may already be aware of them.) Although I have not tested this bread recipe with an egg replacer, you can certainly try. If you will be making your own egg replacer with flaxseed, here are some suggestions and tips: For each egg you replace, combine 1 tablespoon ground flaxseed with 3 tablespoons water in a blender or mini food processor and process until thick and creamy. I use whole golden flaxseed when I bake vegan recipes and grind it myself in a spice grinder (so it is fresh) before making the egg replacer slurry for best results. Since there are 2 eggs called for in this recipe, you will need 2 tablespoons ground flaxseed and 6 tablespoons water. Good luck baking the bread for your son and let me know how it turns out! ~Stacy

  2. so I made this bread and it came out really soupy. I didn’t have any psyllium flakes so I put hemp seeds instead…could this be the only reason why it turned out this way? then I thought maybe the yeast I have isn’t instant but I can’t be sure because I bought it a while ago and have stored it in a mason jar…what are your thoughts?

    • Dianne, I’m sorry to hear you experienced trouble with this gluten free yeast bread recipe. It is a tried and true recipe as written–especially when prepared with weight measurements. Did you use a scale for measuring the dry ingredients? It is very important to do so in order to ensure baking success. Also, substituting ingredients in gluten free baking is not recommended unless a workable substitute is provided by the recipe author following successful recipe testing. You mentioned that your bread came out “soupy”. Did you mean that the dough was “soupy” prior to baking or that the bread did not bake through properly? If the bread came out underdone, perhaps your oven temperature could be off. Do you have an oven thermometer to ensure that your oven temperature is calibrated? Also, do other recipes require additional baking from what the recipes state when using your oven? This could also be a possibility. Also, as you suggested, the yeast may not have been live to properly give rise to the bread. Finally, psyllium seed husks act as a moisture binding agent in gluten free baking. It is indeed necessary in this recipe to create a nice, moist crumb. If you are able to use psyllium seed husks in your diet, I hope you will attempt the bread recipe again. It is a terrific gluten free bread that is light and airy as well as moist. If you do not tolerate psyllium seed husk very well, it is probably best to avoid recipes calling for it. As part of my mission as an all-natural baker and recipe developer, I will be adding more gluten free and grain free bread recipes that may work for you. So, stay tuned. Meanwhile, I hope that I have been helpful to you in addressing your concerns and answering your questions. Gluten free baking is very different than conventional baking, as you know. Please do not let this recipe mishap discourage you. If you have any further questions, please do not hesitate to reach out. Good luck with your next gluten free baking venture! :)

  3. Mark Harvilla says:

    Hey Stacy,

    Thanks for the easy recipe! Sadly I’m attempting your bread for the second time. Waiting for it to rise as I type, over an hour now in a warm oven, nothing yet. To be honest the first time I made it, I thought it had risen a bit in the first stage, did not notice much in the second stage, and after it baked, it did rise some, I think? But it was all but light & airy, or done for that matter. When I tapped on the loaf it made a hollow sound as expected with bread, however, it was far from your posted pic. Using all the right stuff, what am I doing wrong?

    My wife is not adjusting well to the “gluten free” lifestyle, where bread is concerned. So I’m trying to help where I can. She most definitely did not marry me for my looks. Have to learn to cook all over again. Need all the help I can get. Thanks again! Mark

    • Thank you for stopping by, Mark! However, my heart goes out to both you and your wife. Changing over to a new lifestyle is never easy. And, with going gluten free, the baking is the most difficult transition due to a steep learning curve in addition to missing one’s favorite baked goods. And, I’m so sorry to hear of your tale of bread rising woes. I will give this my best shot and, hopefully, you will be on your merry way to gluten free bread baking success!

      Honestly, it sounds as if it is a yeast problem. Without being there to see how you are measuring (by weight or by volume with measuring cups) gluten free yeast bread baking problems are challenging to diagnose. (If using measuring cups, over-measuring the flour can be a problem if the flour is packed into the cup yielding more flour than called for in a baking recipe.) Assuming that everything was measured accurately, I am blaming the yeast here. When baking with gluten free flours, with no gluten to rely on in rising, the flours need a fresh, reliable yeast and I cannot recommend highly enough SAF® Instant Yeast in either the Red or Gold Labels. For this recipe, for Light & Airy Millet Sandwich Bread, I used the Red label, as indicated in the recipe. This yeast produces dough that rises beautifully—in record time, to boot. If not available at your local grocery and specialty food stores, you can find it available at both KingArthurFlour.com and Amazon.com. Because I bake often, I purchase the large 1-pound bags of each the Red and Gold labels. Note that you can freeze your yeast to keep it fresh.

      Would you kindly tell me which brand and type of yeast you used to make the bread? And, don’t forget to tell me if you measured the gluten free flours by weight or by volume (using measuring cups). Also, tell me if you made any substitutions with any of the other ingredients. Did the dough look moist before it was baked or did it seem thick and too dry? This additional information will be immensely helpful to me in diagnosing your baking troubles.

      Mark, know that I am available to assist you and your wife further should you feel the need. I keep close tabs on my Comments section and will respond as soon as possible. Hopefully, we will narrow down just what is causing your loaf of Light & Airy Millet Bread to not bake up as it should. Do not give up on your gluten free baking! I am sure your wife is grateful you are her loving husband. It is so sweet of you to bake for her! xo {hugs & kisses to you both} P.S. I highly recommend Dr. Jean McFadden-Layton’s helpful book, Gluten-Free Baking For Dummies (not that you are a dummy!). You will learn so much!

      • Mark Harvilla says:

        Hi Stacy…
        Sorry for the delay in responding. I tried a third time and sadly with the same results. Little to no rising. Underdone and very firm exterior. Before trying I went out and bought a new oven themometer & a scale that works in grams instead of cup measures. I have ALL the right ingredients. I used NO substitutions. All three times, The original mix looked much like a regular loaf of bread dough would. Somewhat sticky to the touch. Noticed little change when it came from the warming oven. Nothing to punch down but kneaded it anyway and put it in the pan for the second…uh… First… Uh… Hummmm to see if it would rise, nothing. Even checked the can of yeast for expiration date. It must be me, I see such great reviews from others. Kelly Land had great results with many substitutions, go figure. If I try again, sigh, I think I’ll attempt old school rising methods. Any suggestions?

        • Mark, so sorry to hear more of your gluten free yeast bread woes. After reading all of the proper steps you’ve taken, like purchasing an oven thermometer and a scale, it still sounds to me like the yeast somehow is no longer alive when you reach rise times. Reaching for the same jar of yeast may be the first mistake considering my thoughts on it being faulty yeast. The best thing to do is to purchase high quality fresh yeast and begin anew. I cannot recommend highly enough SAF Instant Yeast in either the red or gold labels. It truly is a workhorse in yeast bread baking and it has never failed me. Please do try and don’t give up. Your wife will love you when your “light and airy” gluten free loaf emerges from the oven! Best of luck to you and do let me know how it goes. Happy gluten free baking!

  4. Kelly Land says:

    I tried your bread this evening and it was a HUGE success! I was more poofy then my regular bread recipe!! I am SO SO happy to have finally found a recipe for regular loaf bread!! I plan on making french toast and cinnamon swirl bread and cinnamon rolls and regular rolls etc etc… excited:) I did tweak it a bit… I didn’t have whole pysillium husk so I used 3 tablespoons of powder and I used arrowroot powder instead of the other starches because it’s what I had. I also used agave nector instead of honey. I am sad to hear that some other peoples bread didn’t come out. Have good yeast is so important and there is absolutley NO substitute for Psyllium husk unfortunetly. You can buy it online at amazon. it is SO very worth it… once you have it, go on pintrest and search for recipes with it… there are alot and it is really the key to getting that big poofy bread. wow…. the ideas are endlessly coming to me…… bread sticks… pizza…. calzones….applesauce bread….can’t wait. Thanks so much again! p.s. if you have a natural grocers anywhere near you they sell psyllium husk AND millet at a great price! I think they might ship as well if you go to there websight!

    • Thank you for stopping by and sharing your feedback after successfully baking our Light & Airy Millet Bread recipe, Kelly! The gluten-free readers of Wicked Good Kitchen and I thank you! Happy gluten-free baking, friend! ♥

  5. I can’t have tapioca, corn – starch, or potatoe…do you know of any other product that might help to bind the bread I could substitute?

    • Hi there, Karen! Thank you for dropping by. To answer your question, yes. You may substitute arrowroot starch for both the tapioca and potato starches. Arrowroot is a root starch that works wonderfully in baking just as tapioca. They are completely interchangeable. You would need 1 and 1/4 cups of arrowroot starch to substitute both starches. Because in addition to the millet there is both golden flax seed meal and whole psyllium husk flakes to balance out the flour blend, and only 1/4 cup potato starch called for, I think this will yield a successful loaf. Just keep in mind that I have not tested this substitution. However, I do have confidence it will work. The crumb texture just may be slightly different. Once again thanks for stopping by and happy gluten free baking!

  6. Eugene Friedman says:

    Your recipe is great, and thank you for baking tips. After baking first time exactly, I’ve made a few changes and it works even better. I don’t know if you needed low sodium bread, but increasing amount of salt to 1.5 tsp., honey or brown (I’ve used coconut brown sugar) up to 3 Tbsp., and adding 3 Tbsp. of chia seeds, brought flavor of millet up and improved taste and texture of the bread.
    Third time I’ve played with flour combinations using your recipe as a base and exchanging 50% of millet flour with 50-50 combo of teff and sorghum flours (by weight). I make my own flour by using grain mill attachment for Kitchen Aid.
    Instead of using millet flour for kneading the dough I’ve used coconut flour. It absorbs 1.5 amount of water vs. millet, and helps create better crust, but if used in starting flour mix will demand adjusting amount of water. Preheating oven to 420F, but baking at 375F will help with better crust as well.
    Thanks again.

    • Wow, Eugene! Thank you kindly for stopping by and sharing your experience with the recipe, and your creative adjustments, with me and fellow readers. Yes, that coconut flour is tremendously thirsty! Never thought of kneading with it to create a more crisp crust. Interesting, too, is preheating the oven to a higher temp to ensure a crisp crust. I love using coconut palm sugar, too. And, the addition of chia seeds would make for a different but very tasty loaf! Once again, thank you so much for dropping by. I enjoy hearing from other bakers. Have a lovely day and happy baking!

  7. Hi Stacy!

    I made your bread yesterday and it turned out beautifully. I even made it vegan, using my flax egg (4 tbsp of it) and used coconut palm nectar instead of honey. The only thing is, it has an interesting smell. I made paninis for my husband and I, and I thought it was the veggies that I couldn’t stand the smell of (which I also thought was unusual). He took a few bites but couldn’t finish his panini. I thought maybe I needed to add stevia in the bread for more sweetness or maybe our food tasted weird because I didn’t use much salt. This morning I tried a slice again and I noticed that it was the bread that had a strange smell. I was thinking maybe it was the yeast. I used Fleishmann’s active yeast- 2 packets, about 4 tsp. Have you ever experienced the strange smell? Also, I just read Eugene’s comments and will try what he did. Up the sugar and maybe add another flour and more salt. Thank you!

    • Thank you for writing and providing your feedback, Yvonne! Yes, gluten-free flours can take some time getting used to…that is, their aroma and taste. You may not like the smell of millet with the psyllium husk together. With using the flax egg substitute, that can lend a certain aroma as well because there is already flax seed in the bread. When I bake gluten-free cookies, etc., I like to use a blend of millet and sorghum in a 1:1 ratio. You may want to try that and see if you like the scent and flavor of the bread better. Once again, thank you for writing and happy gluten-free baking!

  8. Michele-Ann says:

    I made this bread last night with the following changes: Equal parts rice and millet flour, 3 flax seed eggs ( 3 tablesppons ground flax seeds mixed with 9 tablespoons of water), 2 tablespoons honey + 1 tablespoon agave, 1 teaspoon salt, equal parts arrow root powder and tapioca starch to equal 1 1/4 cups. This is the best gluten free bread I have ever made! It is delicious and soft and doesn’t crumble, thank you sooooo much for creating and sharing this awesome recipe.

    • Thank you for stopping by and commenting, Michele-Ann! I am so happy that my recipe helped guide you to yours. I purposely did not use rice flour when I developed this recipe due to the lectins as they can irritate our digestive systems. (Gluten is a lectin.) I appreciate you dropping by to share your recipe with others who must live a gluten free life. Your substitution of using 3 ‘flax seed eggs’ will be key to the success of others in baking your version of this recipe. Thanks again and best wishes for a holiday season that is both merry and bright!

      • Michele-Ann says:

        Thanks Stacy, I never knew about the lectin. Thanks for sharing your knowledge so freely. I will have to revise my flours for the next batch. I mix the flours because my family says millet has a very strong after taste when I use it in isolation. Any suggestions would be helpful.

        • My pleasure, Michele-Ann! I have some gluten free friends who have shared with me that they don’t like the taste of either millet or sorghum flour if used alone. What I like to do is blend the two together using a 1:1 ratio. You could definitely try that next time and see how everyone likes it. These two flours are considered ‘protein’ flours versus starch flours in gluten free baking and are interchangeable. It is not that I don’t ever use rice flours, I just try to develop recipes with little as possible and for treats where you need a little crunch. Let me know how it goes if you do use part millet and part sorghum. Meanwhile, happy gluten free baking! :)

  9. I made this for the first time today but it didn’t go well. I have made bread before. I subbed the psyllium with flax and ended up with a goopy mess so added more millet. It rose ok but fell during cooking. This is my first time with gluten free bread. Does the psyllium need to be added to absorb some of the liquid to make the recipe work?

    • Denise, I’m sorry to hear you experienced trouble with this gluten free yeast bread recipe. It is a tried and true recipe as written–especially when prepared with weight measurements. Did you use a scale for measuring the dry ingredients? It is very important to do so in order to ensure baking success. Also, substituting ingredients in gluten free baking is not recommended unless a workable substitute is provided by the recipe author following successful recipe testing. You mentioned that your bread dough came out “goopy”. Psyllium seed husks act as a moisture binding agent in gluten free baking and provides structure. It is indeed a necessary ingredient in this recipe to create a nice, moist crumb. With the addition of more millet flour, known as a protein flour, your baked loaf collapsed due to the added weight without the psyllium seed husks to provide structure. If you are able to use psyllium seed husks in your diet, I hope you will attempt the bread recipe again. It is a terrific gluten free bread that is light and airy as well as moist. If you do not tolerate psyllium seed husk very well, it is probably best to avoid recipes calling for it. As part of my mission as an all-natural baker and recipe developer, I will be adding more gluten free and grain free bread recipes that may work for you. So, stay tuned. Meanwhile, I hope that I have been helpful to you in addressing your concerns and answering your question. Gluten free baking is very different than conventional baking, as you know. Please do not let this recipe mishap discourage you. If you have any further questions, please do not hesitate to reach out. Good luck with your next gluten free home-baked loaf!

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