100% Millet Sandwich Bread (Vegan, Gluten-free, No Yeast) Recipe
This 100% Millet Sandwich Bread is a wholesome, vegan, and gluten-free loaf that requires no yeast. Made with millet flour, baking powder, and whole psyllium husks, it produces a dense yet soft sandwich bread perfect for those avoiding gluten or yeast. The bread is easy to prepare, relying on simple ingredients and an overnight psyllic gel to create structure and moisture. It’s ideal for people with dietary restrictions or anyone looking for a nutritious alternative to traditional wheat bread.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Vegan
Ingredients
Dry Ingredients
- 2 1/2 cups millet flour (see tip to grind your own)
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 2 1/2 cups water
- 1 tablespoon cider vinegar (see notes for options)
- 1/3 cup whole psyllium husks
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Avoid using the convection setting to ensure proper bread texture. Spray or grease a 9×5-inch (22.5×12.5 cm) loaf pan or line it with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together millet flour, baking powder, fine sea salt, and baking soda until evenly blended.
- Mix Psyllium Gel: In a medium bowl, whisk together the water, cider vinegar, and whole psyllium husks. Allow this mixture to stand for about 5 minutes until it thickens into a gel-like consistency.
- Form Dough: Add the thickened psyllium mixture to the dry ingredients. Use a wooden spoon, rubber spatula, or clean hands to mix thoroughly until a thick dough forms, scraping the bottom and sides of the bowl to incorporate all ingredients uniformly.
- Shape the Loaf: With moist hands, shape the dough into a loaf that fits your prepared pan. Place it in the pan and use moist hands to smooth the top and round the sides slightly for an even shape.
- Bake the Bread: Bake the loaf in the preheated oven for 90 minutes. The bread should develop a pale golden brown color, with a dry and crusty surface. Test doneness by tapping the bread—it should sound hollow.
- Cool: Allow the bread to cool in the pan on a cooling rack for 15 minutes. Then, remove the bread from the pan and let it cool completely on the cooling rack before slicing to ensure the best texture.
Notes
- Storage: Store cooled bread in an airtight container at cool room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 6 months.
- Millet Flour: You can purchase millet flour or grind your own using a high-speed blender (about 1 minute) or a small electric coffee grinder in 1/4 cup increments.
- Vinegar Alternatives: Substitute cider vinegar with equal amounts of other vinegar types or lemon/lime juice.
- Psyllium Husk: Use whole psyllium husks, not psyllium powder. Whole husks appear as pale tan flakes and provide the necessary gel texture for the bread structure.
