This gluten-free millet bread is not only light and airy but also packs a deliciously nutty flavor from the combination of millet and oat flours. The flaxseed meal works perfectly as a vegan binder, adding extra fiber and nutrition. With its crispy crust and tender crumb, this bread makes an ideal base for sandwiches, toast, or a healthy side to soups and salads. Whether toasted with a spread of avocado or simply served warm, this millet bread will quickly become a staple in your kitchen.
Ingredients:
- 1 ½ cups millet flour
- 1 cup gluten-free oat flour
- ½ cup tapioca starch
- 2 tbsp flaxseed meal
- 1 cup warm water (for flaxseed mixture)
- 1 cup warm water (for dough)
- 2 tbsp olive oil (or any vegetable oil)
- 1 tbsp apple cider vinegar
- 2 tbsp maple syrup (or agave syrup)
- 2 tsp instant yeast
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp xanthan gum (optional, helps with structure)
Instructions:
- Prepare the flaxseed mixture:
In a small bowl, mix the flaxseed meal with 1 cup of warm water. Stir well and let it sit for about 10-15 minutes until it thickens and becomes gelatinous. This mixture will act as an egg substitute in the recipe. - Activate the yeast:
In another bowl, combine the warm water (1 cup), yeast, and maple syrup. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly. This shows the yeast is active and ready to work. - Mix dry ingredients:
In a large mixing bowl, whisk together the millet flour, oat flour, tapioca starch, baking powder, salt, and xanthan gum (if using). Ensure all the dry ingredients are well combined. - Combine wet ingredients:
Add the olive oil, apple cider vinegar, and the prepared flaxseed mixture to the bowl with the yeast. Stir everything until it’s well incorporated. - Mix the dough:
Pour the wet ingredients into the dry mixture. Using a spatula or stand mixer, mix everything until a smooth dough forms. The dough should be thick and slightly sticky, but not too wet. If needed, add a tablespoon of water or flour to adjust consistency. - First rise:
Transfer the dough to a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size. - Prepare for baking:
Once the dough has risen, grease a loaf pan (8×4 inch works well) and lightly dust with millet flour. Gently transfer the dough to the prepared pan, smoothing the top with wet hands or a spatula. - Second rise:
Cover the loaf pan with a kitchen towel and allow the dough to rise again for 30 minutes, until it reaches the top of the pan. - Bake the bread:
Preheat your oven to 350°F (175°C). Once preheated, bake the bread for 40-45 minutes, or until the top is golden brown and firm to the touch. To check for doneness, insert a toothpick or skewer into the center; it should come out clean. - Cool:
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
