Gluten-Free Millet Bread (High-Protein, High-Fiber & Crispy)

20 Reviews
Published May 8, 2021 ∙ Kristina Stosek

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This gluten-free millet bread has the crisp crust and soft, moist crumb you’d expect from bakery bread, plus a subtle nuttiness from the millet. It’s high in fiber and protein, holds together beautifully (no crumbling!), and toasts like beautifully.

sliced millet bread on a wooden board

Why You’ll Love This Millet Bread

  • Real bread texture — crispy crust, soft crumb, no gumminess or sponge-like texture common in gluten-free loaves
  • Nutrient-dense — whole-grain millet and sorghum flour add protein, fiber, and antioxidants
  • Toasts perfectly — golden and crisp every time, ideal for breakfast or garlic bread
  • Beginner-friendly — a simple, straightforward method any home baker can follow
  • No seeds or nuts — great for those avoiding them in gluten-free baking

millet bread, gluten free

Key Ingredients and Swaps

  • Millet flour — the base grain; pale yellow, mild, and naturally gluten-free. Gives the loaf its signature nutty flavor and light crumb.
  • Sorghum flour — adds protein, fiber, and B vitamins, plus structure that mimics wheat flour’s texture.
  • Psyllium husk — the binder that replaces gluten. It traps moisture and holds the crumb together so the bread doesn’t crumble. Swap: 1 tablespoon whole psyllium husk = 1 teaspoon psyllium husk powder.
  • Arrowroot starch — lightens the texture and helps the crumb stay soft. Swap: tapioca starch works in a pinch.
  • Olive oil — keeps the loaf moist; a heart-healthy fat that also supports browning

millet bread, gluten free

Tips for Success

  1. Bake to temperature, not time. Pull the loaf when it hits an internal temperature of 202–206°F (94–97°C). Ovens vary, so a thermometer is the most reliable test.
  2. Let it cool completely before slicing — at least 1–2 hours. The crumb keeps setting as it cools, and cutting too soon leads to a gummy texture.
  3. Don’t skip the psyllium husk. It’s what gives this loaf real bread structure instead of a crumbly, sponge-like texture.

Serving Ideas

toasted millet bread topped with avocado on a plate with a tomato

Slice it for sandwiches, toast it for breakfast with nut butter or sliced avocado, or turn it into garlic bread:

Quick Garlic Bread

  1. Lightly toast the bread slices.
  2. Brush one side with a mix of salted butter, olive oil, minced garlic, and chopped parsley.
  3. Bake at 400°F for 4–5 minutes, until golden.

This garlic bread makes a great side for 30-minute gluten-free stovetop lasagna or gluten-free spaghetti Bolognese. If you are avoiding meat, then this is a great dish to try Gluten-Free Million Dollar Spaghetti Bake (No Meat Needed).

Storing and Reheating

  • Room temperature: Store sliced in an airtight container or bread bag for up to 3 days.
  • Refrigerator: Keeps well for up to a week; slice before storing for easy toasting.
  • Freezer: Slice, then freeze in a zip-top bag for up to 3 months. Toast slices straight from frozen — no need to thaw.

 

Gluten-Free Bread Recipes to Try

For Gluten-Free Bread Recipes & Baking Guide, see my full guide to gluten-free bread recipes and tips.

FAQs

Can I taste the millet or sorghum flour? Both are mild. Millet lends a subtle nuttiness, and sorghum is neutral, so the bread tastes like traditional bread rather than “health food.”

Why did my loaf turn out gummy? Almost always undercooking or slicing too early. Confirm doneness with a thermometer (202–206°F) and let the loaf cool fully before cutting.

Can I substitute the psyllium husk powder with whole husk, or vice versa? Yes — use a 3:1 ratio (1 tablespoon whole husk = 1

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

Did you make this recipe? I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a quick review below, it helps other gluten-free cooks discover recipes they can trust.

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Gluten-Free Millet Bread (High-Protein, High-Fiber & Crispy)

20 reviews
Published May 8, 2021 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
45 min
Serves:
1 loaf

Ingredients

2 Tbsp. GF Whole psyllium husk or 2 tsp. Psyllium husk powder
1 cup + 2 Tbsp. Lukewarm water (about 100 F)
1 cup + 3 Tbsp. (142 g) GF Millet flour
2 cups (288 g) arrowroot starch 
1/2 cup (68 g) sorghum flour
1 Tbsp. Fine coconut sugar, honey or pure maple syrup. *if you are using honey/maple syrup add it to milk
1 Tbsp. Xanthan gum
2 1/2 tsp. GF Instant dry yeast
1/2 cup + 2 Tbsp. Warm milk, about 115 F
1/4 cup extra virgin olive oil
1 large egg, at room temperature
1 1/2 tsp. sea salt

Instructions

  1. In a medium bowl, whisk psyllium husk with warm water, set aside
  2. In a large bowl whisk together, millet flour, arrowroot starch, sorghum flour, coconut sugar, xanthan gum, salt and yeast
  3. To the bowl of psyllium husk mixture, add warm milk, olive oil and egg. Whisk to combine
  4. Add wet mixture to dry ingredients, and using a spatula mix to combine until you form a sticky ball of dough
  5. Transfer dough into a standard bread loaf pan 8-1/2 x 4-1/2 x 2-1/2 inches, lined with parchment paper. Loosely cover with plastic wrap and place in a warm, draft-free place for 1 hour. (I preheated my oven for 5 minutes and placed the pan in the oven). The bread should rise by about half its size
  6. BAKING
  7. Place a cake pan pan filled with water about 1-inch high on the bottom rack in the oven. Heat the oven to 425 F
  8. Once the bread is proofed, lightly brush it with milk
  9. Place the bread in the oven and immediately reduce heat to 400 F. After 15 minutes, carefully remove the pan with hot water and continue baking for 25 - 30 minutes until the crust is golden brown. If the crust starts to brown too quickly, loosely cover the bread with foil paper shiny side up until done baking
  10. Place the bread on a wire rack to cool completely before slicing

Nutrition Info

  • Nutritional Information Per Slice 1/12 | Calories: 210 | Protein: 2.75g | Fiber: 2.17g | Fat: 5.83g | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.

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Comments

  1. Sarah K.

    great bread, love the texture!

  2. Rhonda

    I love the consistency of this bread especially for sandwiches. Should I keep it in the fridge?

  3. Kristina

    yes I recommend keeping the bread in the fridge

  4. Annabel clowes

    I don’t normally make comments but this time I had to… this is honestly THE BEST bread I’ve ever made - including wheat bread! I was in absolute shock that it worked and was so impressed. Thank you for sharing this incredible recipe ☺️

  5. Kristina

    thank you Annabel for sharing xx

  6. Michelle.M

    Thank you for this millet bread recipe. My son is 12 and has celiac disease and I couldn’t find a gluten-free bread that he liked until now. He LOVES this bread, thank you so much for this recipe. I have tried some of your chocolate muffin recipes and they are also a big hit, thank you for all your recipes!

  7. Kristina

    Michelle, thank you for sharing

  8. Trish. Rodney

    my gluten-free family LOVES this millet bread, thank you sooo much for this recipe!

  9. Kristina

    Thank you Trish for sharing, I am so happy that your family loves the millet bread

  10. Jen. Reed

    Thank you soooo much for this bread recipe. The texture is amazing!!

  11. Kristina

    excellent Jen, thank you for sharing

  12. Liana Roy

    Hi Jen....I just have the bread proofing and I'm excited to bake it. Do you think a Pullman pan would work instead of a cake pan filled with water in the oven? Would love to hear your thoughts.

  13. Kristina

    Hi Liana, It should work using a pullman pan, although I have not used it for this millet bread recipe, Kristina

  14. Lea Davis

    I have a severe egg allergy. Any suggestions? This looks delicious!

  15. Kristina

    yes Lea, you can make an egg-substitute. Here is a link on how to make an egg replacement https://onlyglutenfreerecipes.com/recipe-items/how-to-make-an-egg-substitute/

  16. Terri S.

    Two questions—can I eliminate sorghum for either flax or millet flour?

  17. Kristina

    you can sub sorghum for oat flour, quinoa flour, potato starch (not flour) and amaranth. If you sub for millet the flavour may not be the same Terri, but yes you can

  18. Ros

    Sounds a great, but do you think I could replace the arrowroot with tapioca? Thanks!

  19. Kristina

    yes Ros, you can replace it with tapioca starch, potato starch or corn starch

  20. Peter

    is it possible to replace xanthan gum please? Or just not add this artificial staff to it?

  21. Peter

    what type of yeast are you using? Active dry yeast?

  22. Kristina

    I used instant quick rise, there is a link in the post to the type of yeast I used Peter, thank you

  23. Kristina

    Peter, I have not used anything besides xanthan gum in this millet bread recipe. However, if I had to substitute it, I would use couple of beaten egg whites

  24. Valerie

    Can I use a nut milk in this recipe? Thank you!

  25. Kristina

    yes Valerie, you can use nut milk

  26. Christine Stanton

    Hi, does this recipe work in a bread machine? Thank you in advance. Christine

  27. Kristina

    sorry Christine, but we have not tried this recipe in a bread machine, so don’t know the answer to that

  28. Anon

    Hi,

    Could you please tell me if the volume measurements are metric, US, or imperial?

  29. Kristina

    Anon, they are US

  30. Anon

    Hi Kristina,

    One more question. I just found that my sorghum flour already contains tapioca starch and psyllium. How much of the sorghum flour should I take then given that I may not need to separately add arrowroot starch and psyllium powder?

  31. Kristina

    Anon, I can’t answer that question since I have not tested the recipe with sorghum flour that includes tapioca and psyllium, sorry.

  32. Gina

    Can I use tapioca flour instead of arrowroot?

  33. Kristina

    yes Gina you can use tapioca flour

  34. Suzy

    I am interested in trying this "Healthy Millet Bread"!

    I'm wondering if you have version of the recipe in grams so that I can weigh the ingredients on a scale? I've found that I have better success with gluten free bread when I measure this way.

    Thanks very much.

  35. Kristina

    I understand, we are working on it for all our future recipes, thank you

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