Sunday, June 5, 2011

Gluten Free Millet Flax Bread

I went about 3 weeks gluten-free, before I frantically missed bread and started my quest for the perfect gluten-free bread.  No only did the bread have to be gluten-free and delicious, but it had to be EASY.  I love bread, and bread with peanut butter is our family's fall-back, easy, go-to food for breakfast and lunch.  We were floundering without a good gluten-free bread.  The store-bought ones are too expensive...and let's face, they taste like cardboard.  When it comes to bread, home-made is vastly superior to store-bought, whether you are talking about gluten-free bread or regular wheat bread.

Doesn't it look lovely?.  Those brown specks you are see from the flax seed. 

I found one delicious recipe that required a million steps and making sure your water and eggs were exactly the right temperature.  While the finished product was quite tasty, I don't have time for all those steps.  So I combined several different recipes and came up with my own.

Let me let you in on a little secret.  Making gluten-free bread is EASIER than making wheat bread.  Yes, that's it is right easier!  Why?  Because you don't have to knead gluten-free bread.  The whole purpose of kneading bread dough is to develop the need to knead.  Hallelujah!

So without further is my recipe!  This recipe is moist, tasty, holds together well for sandwich and is just all together delicious.  Even the non-gluten free members of my family prefer it to glutinous bread!

Gluten Free Millet Flax Bread
2 eggs
1 tablespoon apple cider vinegar
1/4 cup honey
1/4 cup oil
1 1/2 cups warm milk (warm until the milk starts to "steam" but is NOT scalded or boiling.  You should be able to comfortably stick your finger in the milk, but it will feel warm/slightly hot to the touch.)
1 teaspoons salt
1 tablespoon xanthan gum
1/4 cup ground flaxseed
1/4 cup millet flour
1 cup white rice flour (I found this is cheapest to buy right in my grocery store.  They carry it next to the corn meal).
1 tablespoon active dry yeast

Combine wet ingredients.  In a separate bowl combine dry ingredients.   Using a stand mixer or a hand mixer (I just use a hand mixer as that is all I have) add wet ingredients to dry ingredients and beat for about 2-3 minutes, or until well mixed.  The more air you incorporate into the batter, the slightly higher it will rise.  Dough will be very shaggy and wet.  It will NOT be dry like typical bread dough.

Grease a 9 or 10 inch bread loaf pan.  Use wet fingers to spread the dough out and smooth the top of it in the loaf pan.   Cover with a towel and allow to rise in a warm place for about 2 hours.  The dough should rise up to the top of the loaf pan (or just a bit above). 

Bake at 350 degrees for 40 minutes, or until done.

Enjoy your gluten free millet flax bread!


  1. Yum Amelia!! I'm wondering if it would be possible to somehow also make this eggless? I've actually used flax seed (left to sit in warm water for a few minutes) as an egg substitute.....hhhhhmmmm this looks like it has amazing texture for a GF bread...nice work!!

  2. Hey Ang! I think it would work with the egg replacer. I was looking online and one of the 'parent' recipes I used to come up with this recipe did say that it could be made with an egg replacer. It didn't specify what type (ie. flax seed/water or a commercial replacer), but I think it probably would work. I would add a little extra milk and a little extra oil to make up for the lost liquid. You do want the dough to be sticky, it almost looks more like a really thick cake batter than like bread dough.