Gluten Free Millet Sandwich Bread

Gluten Free Millet Sandwich Bread from The Baking Beauties


When going gluten-free, I find that one of the hardest things to cope with is not having good bread to make a sandwich with. Although the  bread that is available in the stores now is much better than it was 5+ years ago, it’s still not great. Don’t get me wrong, I usually have a loaf of store-bought bread in my freezer, you know, for emergencies. But, when it comes to gluten-free, nothing beats a homemade loaf of bread. Gluten-free bread is really easy to bake as well, you just have to be a little fearless in the kitchen. I haven’t had an inedible loaf of bread in years. Sure, sometimes they don’t turn out that pretty, but they are always tasty.

After playing around with some bread recipes, I found one that I really like. This gluten free Millet Sandwich Bread is light, soft and squishy, holds up to a sandwich quite well, and has a great flavour. I’ve also used this Millet Sandwich Bread to make both an amazing Maple Butter Tart Bread Pudding and Bread Stuffing, and it worked beautifully for both dishes. To use it for those things, I cut the bread into cubes, and dried them out in the oven set to a low temperature. You don’t want crispy toasted, just lightly toasted and dried out. This helps the bread to hold up to the moisture & stirring that it is about to undergo.

To get the best results when baking gluten-free bread, it really is best to use a stand mixer with a paddle attachment. After incorporating all the ingredients, I always put the mixer on medium speed and let it beat for a few minutes. This gets things evenly mixed, incorporates air into the mixture, and is basically the ‘kneading’ that wheat-based bakers do by hand. I don’t have a very good hand mixer, but the one I have would not be able to hold up to bread dough. If you have a very powerful one, it may work. I know stand mixers are expensive, but if you were to ask me one thing that every gluten-free baker needs, a stand mixer would be my answer. If you’ve been diagnosed with celiac disease, it’s a life-long diagnosis, you will be baking gluten-free for years to come, so it’s a good investment. After 6 years, I am still in love with my bowl-lift Kitchen Aid stand mixer. I know it’s not in everyone’s budget, but you can get more inexpensive machines as well, like this Hamilton Beach stand mixer. When it comes to baking bread, I don’t believe that mixing by hand will give you the same results as mixing with a stand mixer. Just a heads up.


Gluten Free Millet Sandwich Bread | The Baking Beauties


What kind/size of pan to use? Over the years I’ve played with a few different kinds of pans. I found non-stick pans become “very-stick  pans” after a few uses, even when lined with parchment paper. To make things easier, I decided to give silicone bread pans a try. This is the silicone bread pan that I use, and I love them. The size is perfect to get a nice rounded loaf. With doing nothing to the pan at all, the bread pops right out when it’s baked. The only downfall is that sometimes the bread decides to push out to the sides instead of up, giving you a bit of a rounder loaf instead of one that goes up. But, the good news is, it still tastes fantastic. I’ve been using (and reusing) these pans for a few years now, and they still bake up beautifully, and look like new. I do want to try a heavy ceramic coated bread pan yet, to see how they work. Has anyone tried ceramic coated bakeware yet? I’d love to hear your thoughts on it!


4.9 from 13 reviews

Gluten Free Millet Sandwich Bread
Unlike a lot of gluten-free bread, this loaf is definitely not a brick! Light, squishy, it has the perfect texture, and holds up to being sliced quite well. If you dry it out after slicing it, this bread also works great for bread pudding and stuffing.
  • 1 cup (250 ml) warm milk, about 100°F
  • 2 teaspoons (8 grams) dry active or rapid rise yeast
  • 1 Tablespoon (15 ml) honey
  • 1 cup (150 grams) millet flour
  • 1/2 cup (80 grams) brown rice flour
  • 1/2 cup (95 grams) potato starch (not flour)
  • 1/4 cup (30 grams) almond meal
  • 1/4 cup (35 grams) tapioca starch/flour
  • 1/4 cup (18 grams) skim milk powder
  • 1 Tablespoon (10 grams) xanthan gum
  • 1 – 1 1/2 teaspoons (4-6 grams) salt
  • 1 teaspoon (5 ml) apple cider vinegar
  • 1/4 cup (60 ml) canola oil
  • 3 large eggs, room temperature
  • 2-3 teaspoons (10-15 ml) sesame seeds (optional)
  1. If using metal bakeware, grease and line the bread pan with parchment paper. If using silicone bakeware, you’re ready to go!
  2. Combine warm milk, yeast, and honey in a glass bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
  3. In the bowl of a stand mixer, combine the millet flour, brown rice flour, potato starch, almond meal, tapioca starch, milk powder, xanthan gum, and salt. Mix well.
  4. Add the apple cider vinegar, oil, and eggs to the yeast mixture. Whisk to combine.
  5. With mixer on lowest speed, slowly add the wet ingredients to the dry ingredients until combined. Scrape bottom and sides of bowl with rubber spatula. With mixer on medium speed, beat for 2-3 minutes.
  6. If not using a silicone baking pan, line the bread pan with parchment paper.
  7. Spoon the thick batter into the prepared 9″x5″ bread pan (I use a pan with 9.3″ X 4″ X 2.4″ Inches inside dimensions). If using sesame seeds, sprinkle them on now. Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan.
  8. Meanwhile, preheat oven to 350°F. Bake bread for 35 to 40 minutes, or until the internal temperature of the loaf is 200°F.
  9. Remove bread from pan and place on a wire cooling rack immediately. Cool completely before storing in an air-tight bag.
I like to let my bread rise in a slightly warmed oven. Turn the oven on to 100 degrees F, and leave it on just until it gets warm (not hot) in the oven. Then turn the oven off, place the bread in the oven, and let it rise until nearly to the top of the pan (the amount of time this takes depends on how warm the environment is that the bread is rising in. Cooler temps = longer rise time). Remove the risen bread to preheat the oven before baking.

Use an instant read thermometer make sure that the bread’s internal temperature is 200°F. Under-baked bread will be gummy when you slice into it.

I generally remove the bread from the pan as soon as it comes out of the oven. I place the loaf, on its side, on a wire cooling rack. After about 10 minutes, I flip the bread to the other side. I find doing this helps the bread to keep a nicer shape once it has cooled.


If you make the gluten free Millet Sandwich Bread with substitutions, or prepare it in your bread maker, please come back here and report your findings, so we can all learn from one another.

New to baking gluten-free bread? Check out this wonderful guide written by Megan of Allergy Free AlaskaThe Everything Guide to Making Gluten Free Bread (plus Troubleshooting).


Wonder how this bread would hold up if you made yourself a sandwich in the morning, and wanted it at lunch? Yeah, I wondered that too!

How about French toast?

Gluten Free Millet Sandwich Bread from The Baking Beauties


Or how about garlic bread?

Gluten Free Millet Sandwich Bread from The Baking Beauties


As you can see, I really like this bread recipe, it is a very versatile bread, holding up to French toast (either frying pan style, or Baked French Toast), garlic toast, and a sandwich. Plus, it keeps fresh on the counter for at least 4-5 days (depending on your environment). Give this recipe a try, and let me know how you used your Millet Sandwich Bread.


Looking for more great tasting gluten-free bread recipes? Here’s a few of my favourites:

Gluten, Dairy and Egg Free Bagels | The Baking Beauties

Gluten, Egg and Dairy Free Bagels


Wonderful Gluten-Free Sandwich Bread | The Baking Beauties

Wonderful Gluten-Free Sandwich Bread


Gluten Free Dutch Oven Cheddar and Beer Bread | The Baking Beauties

Gluten Free Dutch Oven Cheddar and Beer Bread


Big, Fluffy Gluten Free Buttermilk Biscuits | The Baking Beauties

Big, Fluffy Gluten-Free Buttermilk Biscuits

Disclosure: This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!

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75 Responses to Gluten Free Millet Sandwich Bread

  1. Tess January 2, 2014 at 10:27 am #

    Hi, This recipe looks wonderful! I’d love to try it, but need a suggestion for substituting the milk powder. We are a dairy/casein free household. Thanks!

    • Jeanine Friesen January 2, 2014 at 11:11 am #

      Thanks, Tess! Shirley has a great suggestion for the powdered milk a few comments down: Suggestion to Tess: Vance’s Dairy-Free Milk powder is great. And btw, it’s usually cheaper at your local health food store than it is on Amazon.

  2. Cathy V. January 2, 2014 at 10:45 am #

    Thank you Jenine :) This looks like a great bread recipe. It’s on my to do list for tomorrow &I have all the ingredients in my gluten free supply cupboard!

    • Jeanine Friesen January 2, 2014 at 11:12 am #

      Thanks, Cathy! Let me know your thoughts when you try it!

  3. Shirley @ gfe & All Gluten-Free Desserts January 2, 2014 at 10:46 am #

    That is beautiful bread, Jeanine! I love the taste of millet and with these other ingredients, I can just imagine how terrific this bread is. :-)

    Suggestion to Tess: Vance’s Dairy-Free Milk powder is great. And btw, it’s usually cheaper at your local health food store than it is on Amazon.


    • Jeanine Friesen January 2, 2014 at 11:13 am #

      Thanks for the replacement suggestion, Shirley! Not having to be GF, I didn’t even know that existed. :) And thanks for sharing as well, I appreciate it.

  4. Barbara R. Briody January 2, 2014 at 11:01 am #

    Photograph seems to show loaf topped with sesame seeds, but there’s no mention of them in the recipe. What quantity do you suggest [1 Tbsp or more?]? Are they added before rising, or just before baking? Inquiring minds want to know.
    I’ve found a great G-F bread at Whole Foods [their own brand, Prairie Bread] but their nearest store is over 100 miles away, so when I make a “road trip” I stock my freezer with several loaves. A friend [celiac] is still looking for a good G-F bread; she misses the “mouth feel” of wheat bread. I’ve got the ingredients for this recipe, so may make her a loaf soon.
    Thanks for all you do to provide a variety of good G-F recipes, and Happy New Year.

    • Jeanine Friesen January 2, 2014 at 11:14 am #

      Hi Barbara,
      I’ve made it both ways, so forgot to include that option in the recipe. One pic does have sesame seeds, I’d use 2-3 teaspoons, and I sprinkle them on before the bread has risen. Great question, so I added the info to the recipe. thanks!

  5. Mary @ Gluten Free Spinner January 2, 2014 at 11:05 am #

    Looks absolutely scrumptious, Jeanine! You’ve done it again my friend..nice job!
    I’ll have to try soon.

    Happy New Year!

  6. Ellen (Gluten Free Diva) January 2, 2014 at 11:10 am #

    I totally agree about the stand mixer being crucial for gluten free baking. It’s definitely an investment, or maybe another way to look at it is that it’s an investment in your health! This bread looks divine and I can’t wait to try it!

    • Jeanine Friesen January 2, 2014 at 11:18 am #

      Thanks, Ellen! I really don’t know what I would do if I didn’t have my stand mixer when I started this journey. I probably would have given up on baking a long time ago!

  7. Lu January 2, 2014 at 11:32 am #

    You have almond meal listed in ingredient list, but left out of instructions.
    Will be trying this this weekend (alas, am currently out of xanthum gum).
    Love trying your recipes, I appreciate your not using a premixed flour mix,
    and your article on correcting GF cookie crisis.

    • Jeanine Friesen January 2, 2014 at 11:39 am #

      Thanks for catching that, Lu! I’ve edited the post to reflect when the almond meal should be added. :) So glad that you’re enjoying the posts as well – thank you!

      • Marilyn @ Pink Paper Cottage January 9, 2014 at 2:24 pm #

        Is the almond meal a “meal” or flour? Can you buy the almond meal or do you have to grind it yourself? I’m excited to try this recipe but don’t have a stand mixer. It is on my “wish list” but don’t know when I’ll ever be able to afford one! I want to make my own breads as buying them at $5 or $6 a loaf is just horrible, in my opinion. I admit, the GF breads out there now are much better, but still so expensive. I guess instead of paying around $20 a month for breads, I could save it for a stand mixer!!! I do love the taste of millet flour and use it in alot of my cookie and dessert recipes, as it does give them a really good flavor. Thanks for all the wonderful recipes! (and I may be stalking Goodwill and other donation-type stores for a stand mixer!)

        • Jeanine Friesen January 9, 2014 at 2:34 pm #

          You can use either almond meal or almond flour. Meal is a little chunkier, and still has the skin on, if I’m right, where flour has the skin removed, and is ground a little finer. You can buy it in stores, I get mine where the other GF flours are sold, but quite often it is in the fridge to keep it fresher longer.
          Definitely start saving your pennies, a stand mixer makes baking so much easier! And there’s nothing wrong with used either, sometimes the classifieds have them listed too!

  8. Susan January 2, 2014 at 1:14 pm #

    I am looking forward to testing this recipe.

    As you asked, I do not use silicone bakeware as I am a little scared of it…I don’t like cooking in plastics. I do have silicone muffin tins which i always line.

    I have used ceramic coated bakeware and pots and I really like them. I am gradually building my collection as it is a little pricier.

    • Jeanine Friesen January 2, 2014 at 2:53 pm #

      Have you tried any of the ceramic coated bakeware, Susan? I just bought myself a ceramic coated frying pan and love it, that’s what got me thinking about the bakeware. Maybe the next time I’m out I’ll have to invest in one pan to test out. ;) Thanks!

  9. Annie January 2, 2014 at 2:46 pm #

    Well we just took the bread out and my husband couldn’t wait to try it. Needless to say we sliced into it while still warm. AMAZING!!!! Especially with butter I took a pic and posted on my timeline…not sure if you can see it or not. I have the Zojirushi BBCC-X20 Breadmaker (NO gluten free cycle). I used the Quick cycle to knead, rise and bake the bread. I used your recipe without adjusting measurements. I did not warm up the milk or bring the eggs to room temperature because my breadmaker has a Preheat programmed into the cycles. That said I first placed all of the dry ingredients except the rapid rise yeast, into a separate bowl and whisked together until well mixed. Directly into the breadpan I placed milk, honey, cider vinegar, oil and eggs. I did beat the eggs together gently in a smaller bowl prior to adding to the wet. Then I added the premixed dry ingredients on top of the wet, and adding the rapid rise yeast on top. Select the Quick Cycle. Once Preheat has stopped and kneading begins stand by with a spatula and watch, scraping down the sides as needed. Once kneading is done, take your spatula dipped in some water and use the back of it to quickly level off the dough on top. Then let the breadmaker do the rest. Once it is finished baking I let the bread sit in the breadmachine an additional 10 minutes on the warm cycle. After 10 minutes, remove from pan and let cool…that is if you can wait that long Hope this made sense. If you’ve got any questions let me know.

    • Jeanine Friesen January 2, 2014 at 2:54 pm #

      Ah, Annie, I am SO glad that you tested this in your bread machine right away! Thank you so much for sharing with us how it worked, and how you did it. And, I’m glad that you guys loved the bread too – Yeah!! :)

    • Wild Child January 2, 2014 at 7:40 pm #

      Annie – thank you so much for sharing your results in the bread machine! I have the exact same bread machine so I truly appreciate your notes. Jeanine, this bread sounds wonderful! In my three years since diagnosis I have never baked a yeast bread. Scares the heck out of me!! This just might happen now. I want French toast and this might be my vehicle there. Thank you both!

      • Jeanine Friesen January 2, 2014 at 7:42 pm #

        Do it! :D Yeast bread isn’t really scary at all – you can do it. ;)

    • Pat March 9, 2014 at 12:47 pm #

      Another great recipe, Jeanine! In the past week have enjoyed your rolled sugar cookies, peanut butter cookies and crispy gingersnaps! All winners! I was unable to find non-instant skim milk powder, so sub’d whole milk powder. Have you tried instant skim milk powder? I would prefer to use that if it works.

      I also appreciate that you include weight measures in addition to volume measure – thanks for going that extra step for us!

      Also – thank you, Annie, for sharing your instructions for this recipe to be baked in the Zojirushi BBCC-X20 Breadmaker – I followed your instructions in my Zo (same model), and used the dark crust setting – turned our perfectly!

      Much thanks to you both.

  10. Michelle @ My Gluten-free Kitchen January 2, 2014 at 3:32 pm #

    This bread looks great Jeanine! I can’t wait to try it!

  11. Amy M January 2, 2014 at 3:49 pm #

    Maybe I missed it, I admit I was skimming through…would you mind telling me about how many days this bread would stay fresh enough for sandwiches? Thanks!

    • Jeanine Friesen January 2, 2014 at 3:53 pm #

      Hi Amy, I didn’t include that in the recipe, but I’d think 3 days on the counter the bread would still be good. You can always slice it, and freeze a few slices together to make the bread stay fresh longer. That way you just take out what you need.

      • Amy M January 2, 2014 at 4:00 pm #

        Thank you! It probably won’t last 3 days here anyway with growing kids, but it is helpful info for traveling etc.

        • Jeanine Friesen January 9, 2014 at 2:31 pm #

          Mine’s on day 5 now – still soft & squishy (and not moldy – phew!) ;)

  12. Sherrie January 2, 2014 at 6:21 pm #

    3 questions:
    Can I use rice milk?
    Is the skim milk powder necessary?
    Is there a substitute for the almond meal (allergic)?
    I just got a bread maker with a gluten-free cycle that I’m looking forward to trying.

    • Jeanine Friesen January 2, 2014 at 7:11 pm #

      Hi Sherrie. You can use a dairy-free alternative, I’m sure it’ll work without a problem. I have only made the recipe as written, so i’m not sure how eliminating the almond meal will affect it. I would suggest more milk powder, but since you want to eliminate that too, I’m not sure. I wonder if it would work to pulse sunflower seeds with some of the flour mixture (to prevent it from becoming a butter), and use that in place of the almond meal? Have you ever tried that? If you do try this recipe, please come back and let us know what changes you made and how they worked for you. :)

  13. Tina G January 2, 2014 at 6:48 pm #

    I noticed the almond meal mentioned in the ingredients but not in the directions. Is it necessary to use? I would like to make the bread today but don’t have almond meal. :( Is there a suitable substitute?

    • Jeanine Friesen January 2, 2014 at 7:12 pm #

      Hi Tina! If you don’t have the almond meal, go ahead and give it a try. I really like the flavour that it adds to the bread though.

  14. Megan | Allergy Free Alaska January 3, 2014 at 2:00 am #

    That’s a gorgeous looking loaf of bread!! I love your big fat slices of it – makes me want a piece BADLY!
    ps-And thanks for the shout out!!

    • Jeanine Friesen January 6, 2014 at 11:52 am #

      Thank you, Megan! There is nothing quite like a still warm slice of bread. Mmm….

  15. Alice Theofan January 3, 2014 at 8:58 am #

    Excited to see another bread recipe! I know this one will be as wonderful as the others. My only question is, will it strong enough for French toast? My hubby is dying for a nice fast slice for breakfast but all the other breads just fall apart in the eggs mixture. I’m going to make a loaf and see what happens. Don’t know if you don’t try! LOL! Thanks again!

    • Jeanine Friesen January 9, 2014 at 2:30 pm #

      Alice, I think this would hold up to french toast. I made a make-ahead baked french toast, and it was beautiful! For regular french bread, cut it a little thicker, and don’t let it soak too long, I think it would work! Might be supper tonight to find out for sure. ;)

  16. Jessica Canfield January 3, 2014 at 4:10 pm #

    I am going to try this for sure! I use my pampered chef stone wear loaf pans and I love them! Very even cooking and it never sticks to the pan when I spray canola oil and flour it a bit. They are spendy as well, but worth the investment. Thanks for the new recipe!

    • Jeanine Friesen January 6, 2014 at 11:53 am #

      I’ve heard so many great things about the pampered chef stones. I have a little brownie pan that I won, but haven’t used it yet. Eek! I should. One day… ;)

  17. Vanessa Wiens January 3, 2014 at 7:05 pm #

    Thank you for a fantastic bread recipe! I omitted the dry milk powder, as I didn’t have any. I also used 1/2c buckwheat flour & 1/2c flax meal in place of the millet, as I didn’t gave that either. Turned out fantastic! Baking more tomorrow!

    • Jeanine Friesen January 6, 2014 at 11:54 am #

      sounds great, Vanessa! Thanks for letting me know what worked for you!

  18. GwenH January 3, 2014 at 8:53 pm #

    Really good!! Rose nicely and even came out of the over looking as nice as a gluten filled loaf of bread.

    • Jeanine Friesen January 6, 2014 at 11:54 am #

      Yeah!! Love to hear that, Gwen! It is a pretty bread, isn’t it? :)

  19. MillieH January 3, 2014 at 9:55 pm #

    This looks wonderful! Just recently having to go GF, and I miss sandwich bread so much! Is there a substitute for tapioca starch/flour? I have potato starch and potato flour, or unflavored gelatin maybe? I really want to make this bread!!!

    • Jeanine Friesen January 6, 2014 at 11:55 am #

      Hi Millie! I would use cornstarch in place of the tapioca starch, since you probably have that in your pantry as well. Good luck!

  20. Sherrie January 5, 2014 at 7:43 pm #

    I made this bread and it came out fabulous! I have a new breadmaker with a gluten free setting. I followed many of Annie’s suggestions on using the breadmaker. You asked me to let you know what substitutions I made. I used rice milk for the milk, I used fresh ground flax seeds for the almond meal, for the skim milk powder I used an additional 2 tbs of ground flax seed. I put all the wet ingredients in first, then the salt followed by my flours which I whisked together in a bowl, lastly I put the yeast on top. I did use a rubber scraper during the mixing and the kneading cycles to help mix in what was on the sides. I did not heat my milk. I wish I could post a picture. Love how soft and tasty this bread is and how it holds firmly together :)

    • Jeanine Friesen January 6, 2014 at 11:57 am #

      I am so thrilled that this recipe is working for bread makers! So glad to hear that, Sherrie, and so thankful that Annie shared her tips & tricks with you guys, since I don’t have a bread maker. Love that it also worked to make it completely dairy-free, thank you so much for letting us know!

  21. Cathy V. January 6, 2014 at 8:42 am #

    Jeanine, I made your Millet Bread yesterday & absolutely love it! First time I’ve been able to have a hot chicken sandwich without everything falling apart & crumbling! I couldn’t wait until supper to try it, so had the crust with some sliced cheese while it was still warm…umm umm good. I rate all my recipes before I put them into my gluten free binder & gave this one 5 stars! It was so simple & easy to make!

    Thank you so much, I find your recipes turn out the best & taste the best :) The Millet bread will be the only one I make now!

    • Jeanine Friesen January 6, 2014 at 11:58 am #

      Thank you so much, Cathy! That really means a lot to me. :) So glad to hear that you’re enjoying the recipes. I’ve been playing with this bread lately too, I’m really liking it, so glad that others are as well!

  22. J L January 8, 2014 at 10:34 am #

    Made this a few days ago, DELICIOUS!!!!! Even the gluten eaters in my house gobbled it up! I used a ceramic bread pan and it worked beautifully :) Thanks for another great recipe!

  23. Barb January 9, 2014 at 12:14 pm #

    I made this 4 days ago and it is still soft and fresh tasting. I love that you gave the weights as well as the volume. I do this with every new recipe that I try so that, if it’s a keeper, I never have to get out the measuring cups the next time I make it. Thanks for not using an exclusive “blend” of flour. I like using different ones.

    • Jeanine Friesen January 9, 2014 at 2:28 pm #

      Thanks, Barb! So happy to read that you’re happy. And you’re right, I have some that is 4 or 5 days old as well, and still soft! :)

  24. Kerstin January 10, 2014 at 11:54 am #

    I am soooo excited!!!! It’s in the oven with another 15 minutes to go an it just looks fantastic. My fingers hurt from keeping them crossed as I really really want this to be the one that looks AND tastes good. My 5 year old has been diagnosed with celiac disease 1year ago and I haven’t been very successful in baking a bread that she really likes. So please, let this be THE ONE.
    I love your site and will definitely try more of your recipes, the cinnamon roles being next on my list. I even bought some cup measures as we live in Germany and I normally don’t do cups. Only noticed afterwards that you had provided the grams with this recipe as well. Saying that, my daughter and I had fun with our new, colourful cups :)
    Nearly time to get it out. I will get back to when we have tried it. Thank you for all your ideas, advice and recipes.

    • Jeanine Friesen January 13, 2014 at 3:19 pm #

      I hoped that the recipe was given two thumbs up by your daughter, Kerstin! I’ve started adding the weights to the bread recipes that I make, mostly because I think bread is the one thing that can go really wrong if you have too much or too little flour. That’s great that you have measuring cups now though, since most of the cakes & cookies don’t have the weights. ;)

  25. Andrea G. January 19, 2014 at 4:45 pm #

    I’ve just finished proofing this bread and wow it rose! So far I’m impressed. I did substitute almond flour for the ground almond meal. Oven is pre-heating now and my hopes are high. I’ll report back once we’ve had an opportunity to tear into it :-)

  26. Alma January 24, 2014 at 2:20 pm #

    Jeanine, the only good thing about our cold Ohio winters, it currently is 10 degrees, is it makes me want to get into my kitchen and bake. Makes my husband happy too.

    I just found your millet flour bread recipe. I saw the comments about using a bread machine. I have a bread machine that I have been using at least twice a week for baking bread. So, I made the recipe both ways. The pan I used for the oven method, I had purchased at King Arthur Flour. It is for baking GF bread, has taller sides, and it turned out perfect. Really, picture perfect. The one in the bread maker wasn’t as tall as my old recipe, but that recipe has more ingredients in it. So all in all, this was a very successful baking day. Can’t wait to taste it. My kitchen smells amazing.

    • Jeanine Friesen January 29, 2014 at 1:25 pm #

      Sounds great, Alma! Glad that you had success with it both ways!

  27. Alice Theofan January 26, 2014 at 4:12 pm #

    Once again you rock!!! I did find the Millet Flour on Amazon and it was here with in days. Couldn’t wait to try this bread and make the long dreamt of French Toast for my husband! It was a hit to say the least. He says that it tasted like good old fashioned French Toast from Pre Celiac days and it didn’t “melt” when it was in the egg bath! I’m thinking he just might move in with you soon. You seem to know exactly what craving he is after! LOL! As I write this, I have a batch of buns rising. I’ll let you know how they come out. Thanks again for being such a fantastic GF genius!

    • Jeanine Friesen January 29, 2014 at 1:31 pm #

      Doesn’t it make amazing french toast, Alice? I didn’t lie to you! :D Haha, I’ll charge him rent if he moves in, how’s that? ;) Glad to hear it’s a hit.

  28. Noel February 1, 2014 at 9:58 pm #

    Hi, I’ve been making gf bread for several years in a bread maker, but I am uncomfortable with the non-stick pan so I am going to try baking it in a crock pot or the oven. I have a very simple gf recipe because I have so many food intolerances.

    1 1/2 cup of millet, white rice flour or any other gf flour, but if you use rice flour use 1c of rice flour and 1/2 c some other, I use millet.

    1 1/2 cups tapioca flour

    3 tsp. organic sugar

    1 tsp. Celtic salt

    1 tbl. xantham gum

    Mix thoroughly

    1 1/2 cup of water or milk.

    1 pkg regular yeast

    Pour water or milk into the bread pan

    Spoon flour mixture over liquids carefully so they sit on top of the liquid, make a spoon indentation in the middle for the yeast and pour the yeast into it.

    I use the quick bread setting which takes 58 minutes

    Once the kneading begins you want to scrape down the sides of the pan.

    I usually take the paddle out so it doesn’t leave a big hole in the bread later.

    Now I am going to try making this bread in a crockpot.

    • Jeanine Friesen February 3, 2014 at 2:11 pm #

      Thanks for the recipe, Noel! If you try this in the crockpot, please let us know how it worked for you!

      • Noel February 10, 2014 at 9:44 am #

        I made the bread in my 6qt crock pot in a USA bread pan with the silicon lining and it turned out well. It didn’t rise as much as it did in the bread maker, but I love it that I don’t have to use the teflon pan any longer. It took about 2 1/2 hours and I finished it off in the toaster oven under the broiler for a few minutes to brown the top.

        • Jeanine Friesen February 10, 2014 at 10:43 am #

          Great to hear! I’ve never tried this loaf in the slow cooker, glad to hear you had success with it!

  29. shalindhi February 10, 2014 at 10:59 am #

    Hi Jeanine,
    So I baked the Millet Bread and followed your directions to the letter; however:
    I measured my pan and it was wider than yours by about an inch.
    The bread baked up beautifully, smelled wonderful and looked great. I took the temp and it was 200F. I took it out of the pan right away to put on its side on the rack. Unfortunately the sides and bottom were bowed in.
    What would you suggest?

    • C February 22, 2014 at 2:17 pm #

      I have made this bread numerous times with great success, but the last time I made it bowed also. I have been afraid to make it again! HELP

  30. Carol March 9, 2014 at 4:06 pm #

    I am printing this as I leave this reply. This appears to be the healthiest gluten free bread I’ve come across! There is ONE problem for me though; it’s the canola oil. I do not use it and, since I couldn’t remember why other that it’s “bad”, I researched it. CANadian Oil Low Acid – cheap, genetically engineered plant, contains trans fatty acids and comes from the rapeseed plant. Don’t believe me? Check it out online yourself. I will replace it with peanut oil.

  31. Erika April 2, 2014 at 3:02 pm #

    I just made this recipe with a few substitutions and it came out quite yummy. I have a grain mill so I used all freshly ground flours. I used oat flour instead of the tapioca and potato starch and quinoa flour instead of the almond meal. It’s now my favorite gluten free bread :)

  32. Michelle April 5, 2014 at 1:42 pm #

    Hi Jeanine, I’ve been making your recipes for a few months now but have yet to post. This is my family’s favorite bread by far! Two of them don’t have to eat gluten free, but they love this bread so much, I quit buying them their own and we all eat this one. We also like your other sandwich bread – the one with psyllium. I was wondering if you can fix the “Print” option for the Millet Bread? The recipe doesn’t come up just the title. I can print your other recipes except for this one. Thanks so much for sharing your recipes.

  33. Michelle April 5, 2014 at 1:50 pm #

    Make that the Flax seed meal bread (not psyllium!).


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