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4.72
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Millet Bread (Dairy Free)
Incredibly soft and fluffy, this millet bread makes the best sandwiches and stays soft for up to 2 days at room temperature!
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Rise time
35
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
bread, Breakfast, Snack
Cuisine:
American
Servings:
13
slices
Calories:
146
kcal
Author:
Christine
Ingredients
2
teaspoons
active dry yeast
1
teaspoon
sugar
1
cup
water
100 F
120
grams
millet flour
about 1 cup
90
grams
tapioca flour
about ¾ cup
75
grams
brown rice flour
about ½ cup
27
grams
ground flax seed
about ¼ cup
1
teaspoon
xanthan gum
½
teaspoon
salt
2
eggs
3
Tablespoons
olive oil
2
Tablespoons
honey
Instructions
In a measuring cup, add yeast to warm water. Stir to combine. Let sit for 5 minutes.
In a medium bowl, combine the millet flour, tapioca flour, brown rice flour, ground flax seed, xanthan gum and salt. Set aside.
In the bowl of a stand mixer, add the eggs, olive oil, honey, sugar and yeast mixture. Mix for 30 seconds.
Add the dry ingredients to the stand mixer and mix for 30 seconds. Scrape batter down. Mix on medium speed for 3 minutes.
Spray a 8"x4.5" baking pan with cooking spray. Scrape batter into pan.
Let rise for 35 minutes or until batter crests over the top of the pan.
Bake 350 F for 35-40 minutes or until an instant read thermometer registers 210F.
Let cool for 15 minutes. Turn bread out of the pan and let cool completely.
Video
Notes
Flours and starches are Nuts.com brand, other brands may work, but they haven't been tested.
Tapioca starch and tapioca flour are the same thing.
Half of the millet flour can be substituted with teff flour - weight should equal 120 grams between both.
The Bob's Red Mill brand of golden flax seed meal was used in this bread.
Egg substitute is not recommended in this recipe.
Test for doneness with an instant read thermometer (210 F)
Bread will stay fresh for up to 2 days in a sealed, gallon plastic bag. Or slice and freeze for longer storage.
Nutrition
Calories:
146
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
25
mg
|
Sodium:
109
mg
|
Potassium:
85
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
37
IU
|
Vitamin C:
1
mg
|
Calcium:
12
mg
|
Iron:
1
mg