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?


  • 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), slightly beaten
  • 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


Prepare large (1.5-pound, 10" x 5" x 3" high) 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.

Recipe 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.

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.


  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, 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 and 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!

  10. Trying to go gluten-free. I love to bake! But this is a whole new ball park for me. I’m a little scared after reading all the comments in knowing that I need to buy a scale to weigh things to get it perfect to turn out. I have Redstar, Do you think I could use this? I’m not sure what the initials stand for on your yeast is this easily found in a health food store? I want to make your recipe for stuffing! It looks fabulous! I would love to make a gluten-free bread instead of the regular wheat. I wish I could just buy your bread! LOL

    • Hi there, Karen!

      Thank you for writing. It’s always nice to meet fellow enthusiastic bakers…gluten-free or not! 🙂 Don’t be scared to make this bread if you do not have a scale. If you are an experienced baker, you should have no trouble measuring by volume with measuring cups.

      As for learning a bit more about yeast before baking your GF bread, here is a helpful link about both Red Star® and SAF® Instant brand yeasts: Yeast and Baking Lessons at (By the way, SAF® Instant yeast is made by Red Star®. You can read more about that here.)

      As you will see, this article points you in the right direction as to what is an instant yeast, a quick-rise yeast and regular dry yeast. For this recipe, you will need an instant yeast as called for. I highly recommend Red Star® Platinum Superior Baking Yeast® as it is a high performing instant yeast…just what you want for this recipe due to its short rise time.

      As for purchasing yeast, I like to order my SAF® Instant Yeast (both in the red and gold labels) at King Arthur Flour, here. However, I buy my Red Star® Platinum Instant Yeast from my local grocery store. All are high-performing yeasts and you will be happy with your home-baked product.

      Once again, thank you for writing. I hope that I have answered your questions and put any of your fears of baking gluten-free with yeast to rest. I think you will be pleasantly surprised at how easy this recipe is and will be happy with your results. The bread is fabulous just with butter or toasted with butter! It always hits the spot for me. 🙂

      Good luck with your baking and let me know how you do! And… Happy Holidays!


  11. Hi Stacy,
    thank you very much for this recipe. I was able to get excellent bread at the beginning but now something strange is happening: there is a cave inside the loaf, it looks like the dough inside is not rising properly inside the loaf, and when i slice the loaf it breaks into pieces because of the cave in the middle.
    Your help will be greatly appreciated.
    Thanks a lot

    • Hi there, Aly!

      Thank you for writing. I am so sorry to hear that you are suddenly experiencing problems with this recipe. Have you changed anything from the other times you have made this bread? Sometimes, when we change brands, as with yeast, there can be a difference in baking results. If not, did you do anything different or get a new oven? Was the water at the proper temperature? If not, we can either compromise the rising action of the yeast or kill it entirely. I have never had a problem with this recipe. The only thing that does happen with the rise is that it is large in the oven, but settles after cooling with a slightly concave top surface (as shown in my photos).

      I’m wondering if perhaps it is an air pocket that is getting trapped inside the loaf when you place the batter into the loaf pan before baking. Trapped air is a definite possibility when working with a yeasted bread batter versus dough that has been kneaded for several minutes.

      The next time you bake this loaf, I would try the following to prevent air bubbles that can get trapped in the batter:

      1) Carefully spoon the batter into the loaf pan so as not to incorporate any air.

      2) Smooth the top of the batter, pressing down slightly with the spatula as you work.

      3) Rap the loaf pan on the countertop to expel any air bubbles prior to baking. To do this, hold the loaf pan a few inches above the counter (2 to 3 inches will do) then carefully drop the pan flatly onto countertop 2 to 3 times.

      This should do the trick. If not, let me know your results the next time you prepare this recipe.

      Once again, thank you for writing. Best of luck to you in the kitchen the next time you bake your bread. 🙂



      • Hi Stacy,
        Thank you very much for taking the time to reply lengthily to me, i really appreciate your kindness.
        As far as I can tell I have been doing everything the same way.
        I am in Toronto, Canada and the weather has now changed (summer to fall and last week to winter) but the heater is always on in my house. I don’t know if this has an effect.
        I will definitely try your trick next time and will let you the the result.
        Thank you again
        Happy Holidays

  12. Hi Stacy,
    after your comment I went back to check what did I change in the recipe. I did in fact use a different kind of millet. so I went back to finger millet and the bread came out perfect.
    thank you for your guidance.

    • Thank you for writing again, Aly! I’m so glad that you were able to figure out what was different when making the recipe successfully and then suddenly not so successfully. It is amazing how baking results can vary when we switch brands for ingredients…especially with flours as there can be vast differences in milling. Thanks for letting me know all is well and that your loaf of bread came out perfect!

  13. Hi Stacy,
    Do you have a recipe for barley bread?
    Thank you

  14. I just made your wonderful millet and flax seed bread recipe. This is an amazing recipe!!!!!!!!!!!!!!
    I have tried possibly 15 gluten free bread recipes since July of last year. Many were much too dense, or fell apart. Many had ingredients I could not have such as gums. I have missed not being able to kneed gluten free bread doughs. The bread raised beautifully both times I can not believe how high it raised, the same size as my gluten breads. It is baking in the oven right now and smells wonderful. I can not wait to taste it!!!!!!!!!! Thank you so very much for sharing your recipe.

    God Bless

    • Thank you for writing, Lisa! My pleasure. I’m so glad you enjoyed working with this recipe and just know you will love the bread. It’s incredible toasted and we even make croutons for our Thanksgiving stuffing with this wonderful gluten free bread. The rise does settle down after baking, but don’t let that disappoint you. Thanks for stopping by and happy gluten free baking!

      • I am making the bread again this morning it is on its first rise. I was wondering how high does your bread rise on the second raise? My loaf gets well over the rim of the bread pan. I got an air bubble in my first loaf and the second really fell apart not like the first. This time around I did not add all of the water it would have been too soupy. I waited a few minutes and the batter started to set and thicken. I do not have golden flax in my home I have a lot of brown so the only change I made to this recipe. I am hoping this loaf holds together better. I am going to kneed it for 5 minutes to make sure there are no air bubbles.

        I do love this recipe. I also love the fact that it does not have any rice flour. I am trying to keep the use of rice down because of the high amounts of arsenic specially in the brown. I will update you in a day or two.

        Have a great day!

        • I just couldn’t wait to email you after I made your recipe for the third time today. It came out perfect. This time I added 2 3/4 T of raw honey and 4 grams of kosher salt. I kneed the bread for 3 minutes then to get out all the air bubbles I slammed the bread dough on my granite counter top a few times. I used to do that when I baked gluten bread. Then 25 minutes for the second rise and it came out perfect no air bubbles!!!!!!!!!!!!

          Just love this bread. I use it also for bread crumbs and can’t wait to make homemade stuffing.

          • Hooray! I’m so glad you have experienced gluten free victory in the kitchen with your third bake with this recipe, Lisa. 🙂 Thank you for sharing with me and fellow readers how you achieved the perfect loaf. I’m relieved to know that your technique prevented the nasty air bubbles that can often compromise a good bake. As Julia Child would say, “You beat that dough into submission!” 😉 Oh, yes…this loaf is so ideal for bread crumbs to be used in tasty gluten free cooking and for croutons for both salads and homemade stuffing for chicken, turkey and pork or vegetarian recipes. Thanks again for writing, Lisa. I’m beyond elated to know you had success! 🙂

        • Thank you, Lisa, for writing. 🙂 I’m so glad you have made a second attempt at this bread. It truly is a fabulous gluten free loaf and always hits the spot. To answer your question, my dough rises extremely high above the bread pan. I have been hesitant to change the recipe because I’m concerned that the rise during baking will be compromised. It is an excellent idea to knead the dough more to expel any air. Because I enjoy working with yeast dough, in conventional baking as well as gluten free, I tend to handle the dough nice and rough. It just feels great to work with dough by hand and the reason why I don’t use a bread maker. And, yes…no rice flour is an absolute plus with this recipe. Not only can the taste be chalky with rice flour but it can weigh a good loaf down. In addition, rice is a lectin as is gluten. It is a good thing to steer clear of lectins whenever possible if one is celiac. Thank you for sharing your experiences with this recipe, Lisa. Thanks again for writing and have a wonderful Valentine’s Day weekend!

  15. HELP!!!!!!!!!!!!!

    My last post I thought I did not have a problem with an air bubble wrong! The second slice produced a nasty air bubble. The bread top keeps falling off. I made another load just 2 days ago and got distracted on the phone and the last rise was a little bit too long. The bread fell for the first time in the oven 🙁 Well now I got great bread crumbs 🙂

    I do not know what else to do to stop the air bubbles???? I tried kneading it much longer and throwing the dough on the granite to get the air bubbles out. My husband and myself LOVE this recipe but it keeps falling apart when we cut it because of the air pocket. My bread looks much taller then yours? When I made the your recipe last week the loaf was 3-4″ (from center) over the side of the pan just before I put it in the oven. I just made a bread recipe today but has rice flour which I do not what in my bread. I hope you can help.

    • Hi Lisa! I’m so sorry you are having trouble with this recipe. That extra long rise is what caused the bread to fall. When it rises too quickly, the weight of the dough cannot be supported. This bread recipe does collapse a little as evidenced in my photos. My small air bubble was just beneath the crust but I have never had the top fall off or have a huge air bubble. Perhaps you will have better luck with another recipe as maybe I need to perfect this one a bit. As with yeast bread baking, many breads just have air bubbles. Just as you do, I like to stay away from rice flour in homemade gluten free breads. Lisa, do you weigh your ingredients with a scale? If not, this could be the reason why you are having trouble. I have made this bread several times and it always turns out the same. It could be your oven (is it calibrated and do you use an oven thermometer?) or the pan you are using with regard to size and type of material. Let me know if there is any differences from my recipe and perhaps we can troubleshoot. Once again, I’m SO sorry you have been disappointed with this recipe!

      • Thank you so very much for replying 🙂

        Last week the air bubble was not so bad I just baked it today and it is huge. My loaf seems to rise much higher then yours what I am going to do is cut the rise time so the bread does not raise so much. I am using a 9×5 USA bread pan and my ovens calibration is OK. I do not use a oven thermometer. I bake the bread for 42-43 minutes. I love the taste of this bread so does my husband he thinks it is a little bit dry specially after putting the bread in the refrigerator after 3 days I have to because we live in Florida. I told him that is an issue with all gluten free breads.

        I will perfect this recipe some way somehow I really love the taste!!!!! at least I found a recipe that tastes wonderful, has NO rice flour and have our favorite millet and flax.

        God Bless

  16. Hi Stacy,

    Just one question…does the batter had to be fairly dry or very moist.I added more millet flour cause it was so sticky that I could not do anything with hands.I made your bread few times( but I always added more flour) and my daughter just loves it.

    Thank you

    • Hi there, Barbara! Thank you for writing. To answer your question, this gluten free bread batter or dough is definitely moist. I have never had a problem with it being overly sticky though. Adding a bit of millet flour to make it more manageable is totally fine. Meanwhile, I am thrilled that your daughter enjoys this bread as much as I do! It has such a good flavor and texture and always satisfies. I hope that I have answered your question, Barbara. Meanwhile, happy GF baking! 🙂

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