Gluten-Free Millet Bread: Taking it with a Whole Grain of Millet

Millet porridge is the go-to meal fix in my home. It warms our tummies and can be mixed with veggies, nuts, and dried fruit; or my kids’ favorite, cheddar and tamari. Paired with a salad, this nutritious grain can hit the table in no time and be reheated for lunchbox thermoses the next day.

I’ve also discovered that millet is a great asset to bread because it can add nutritional value, texture, and flavor. We’re always trying to get our gluten-free breads to taste better, aren’t we? To boot, millet also adds a pleasing crunch and texture to bread and gives the loaf an interesting speckled look.

Of all the folks I’ve talked to about joining the gluten-free baking world, I would say that 95% of them dread the idea of making homemade bread, and avoid it until their wallet can no longer handle the purchasing expense.

Well, I say don’t wait until you’ve defied your budget! If you can make muffins or cake, you can make gluten-free bread. You can choose what you add to it; it will make your house smell delightful, and it will be the freshest gluten-free bread you’ve tasted yet! Try making it with me – before you know it, you’ll be counting the many blessings of do-it-yourself GF.


Start by blending the following ingredients in the bowl of your stand mixer:


Mix in 4 tablespoons soft butter on low speed.


Eventually, the blend will become sandy and crumbly.


Mix in 3 large eggs.


Then add 3/4 cup warm milk, and 2 tablespoons honey, beating to combine.


Beat this mixture well for 2 to 3 minutes, stopping once to scrape the sides of the bowl.


Finally, stir in 1/2 cup soaked millet. Since the grains have been pre-soaked, you won’t have to worry about them stealing moisture from the batter. Unsoaked grains are selfish and will take whatever liquid is available, even if it means leaving you with a dry loaf of bread.


Cover the batter and allow it to rise at room temperature for about 1 hour.


The dough won’t double in volume, but will increase considerably and look inflated.


You can always tell when the yeast is doing its job by pulling at the surface of the dough with a spatula and peeling some back. Underneath the surface, you should see this texture of air bubbles, and puffy batter.


Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan. Scrape the dough (which will be the consistency of a thick batter) into the prepared pan.


Cover, and allow to rise for about 30 to 40 minutes.


It should have risen just above the rim of the pan.


Bake the bread for 40 to 45 minutes, or until its internal temperature reaches 205°F to 210°F. The top should be a lovely golden brown.


If the loaf begins to brown too much before it’s finished baking, tent it with aluminum foil for the remainder of the bake.


Cool your loaf completely before cutting and serving.

Go ahead and throw your sandwich together, or use pieces of this bread to sop up your favorite soup. You may just want it toasted with butter so you can savor its soft crunch, but however you prefer your gluten-free bread, please try taking it with a grain of millet!

Please read, bake, and review our recipe for Gluten-Free Millet Bread.

Print just the recipe.

Amy Trage

Amy Trage is a native of Vermont where she spent much of her childhood skiing and training for the equestrian event circuit. With a strong desire to pursue food writing, Amy took her English degree from Saint Anselm College to the New England Culinary Institute ...


    1. The Baker's Hotline

      Unfortunately we haven’t attempted the recipe using an alternative to the almond flour. I would give it a try with the oat flour and see how it works for you! Jon@KAF

  1. Dar

    Yes, a recipe without whole grain would be nice. Can’t use even gluten free whole grain flour (even oat flour) when trying to also be grain free.

    1. Amy Trage, post author

      We don’t actually sell millet, but you can usually find it in the bulk section of your local health food store. ~Amy

    1. Amy Trage, post author

      Sure, you can throw this one into a bread machine. I have not tested it and would recommend using a machine with a gluten-free setting if you have one. ~Amy

    1. The Baker's Hotline

      Unfortunately we have not tried this recipe with wheat based flour. However, feel free to experiment with the recipe to make a gluten based version! Perhaps the addition of millet to your favorite bread recipe will work? Jon@KAF

    1. Amy Trage, post author

      Gluten-free bread is not the best candidate for the freezer, but if you need to freeze it, I recommend slicing it first so that you can pull the slices and toast them as you need them. We don’t sell this bread, unfortunately.

    1. The Baker's Hotline

      I do not know that we have, Laura. But do not let that stop you! Please report back your findings! Elisabeth@KAF

  2. Amanda

    How long does the millet need to soak before it re-evaluates how it treats others? Is it an overnight thing or more like an hour?

    1. The Baker's Hotline

      Cover the millet with warm water and soak it at room temperature overnight, or for a least a few hours. Happy Baking! Irene@KAF

  3. George Green

    Thankyou so much sharing this information i used this information for making gluten free bread purpose .

    1. The Baker's Hotline

      Hi Lorene, a substitution of tapioca starch for potato starch should work well. ~Jaydl@KAF



    1. Amy Trage, post author

      Hi! Millet is the first ingredient listed in this recipe (1/2 cup). ~Amy

    2. Gay K

      I understand why Mariangeles said what she did (although not as rudely!) I opened this page on two different browsers and neither show millet in the list of ingredients. It doesn’t appear as an ingredient until the caption under the picture where it is added to the batter. Maybe you could go back and correct the page. It was confusing to me as well! I plan to try this. It’ll be my first time trying millet!

  5. Graziella Fichthorn

    I really thought that this would be made solely with millet flour. I have bought bread at Whole Foods that only had millet flour baking powder and course liquid. I have been trying to find a recipe because like it was stated it gets too expansive and gluten free bread are not always food for pre-diabetic people because of the juices and different flours that are high in carbs.. Any other recipes I would greatly appreciate

    1. lorraine pillay

      try this bread that I got from a friendand it is devine. I make a loaf every 3rd day.

      4 table spoons almond flour
      4 table spoons hsylum husk
      1 cup mixed seeds and raisins
      4 eggs
      2 egg whites
      1tsp olive oil -optional
      1 pinch of salt

      combine all ingredients together mixing vigiroulsy and pour into little loaf tin. Bake for 20 min.
      Let it rest completely before slicing.
      You an add sweetener if you want and it taste like a rain loaf

      Thank you Lorraine (South Africa)

  6. pianogrl

    I’m wondering if I can sub ground flaxseed for the eggs? Oil for the butter? Would love to make this vegan and GF as well.

    1. The Baker's Hotline

      I don’t think we’ve tried this with this recipe. The oil should work fine, but I’m not sure about the ground flaxseed. Please let us know how it works if you give the vegan version a try. Barb@KAF

  7. Carol

    Would like to try your millet bread recipe, but xantham gum is not recommended for people with corn allergies. What could I use in place of it? Xantham gum is grown in a process off of corn. Please no sale or rental of my e-mail.

    1. The Baker's Hotline

      Guar gum may work as a replacement, but we have only tried this recipe with xanthan gum. Jon@KAF

Post a comment

Your email address will not be published. Required fields are marked *