Millet Oatmeal Bread.jpg

Gluten Free Millet Oatmeal Bread Recipe

This is my family’s favorite homemade gluten-free bread recipe. The magic of this recipe is the combination of flavor and texture, how surprisingly simple it is to make, and that no one can tell it’s gluten-free!

3.15 from 7 votes
Millet Oatmeal Bread.jpg
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Gluten Free Millet Oatmeal Bread Recipe

This is simple to make, and no one can tell it’s gluten-free!
Prep Time25 mins
Cook Time40 mins
Rising Time1 hr
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Servings: 12 Servings
Calories: 216kcal
Author: Kim Maes


  • 1 cup millet flour
  • ½ cup freshly ground gluten-free oat flour*
  • ½ cup brown rice flour
  • ½ cup sorghum flour
  • ½ cup potato starch or arrowroot starch
  • ½ cup tapioca starch
  • 1 tablespoon xanthan gum
  • 2 teaspoons baking powder
  • teaspoons fine sea salt
  • 3 large eggs room temperature
  • ¼ cup olive oil
  • teaspoons apple cider vinegar
  • 3 tablespoons honey
  • cups warm water between 110-115°F
  • 1 tablespoon active dry yeast not instant yeast


  • Using a heavy-duty stand mixer, combine flours, starches, xanthan gum, baking powder, and salt.
  • In a separate mixing bowl, whisk together eggs, oil, and vinegar.
  • In a small mixing bowl, combine honey and warm water. Mix until the honey is dissolved. Add yeast and stir gently to combine. Set a timer for 10 minutes so the yeast can proof.
  • When yeast is done proofing, add wet ingredients to dry and gently mix. Add yeast mixture. Using the stand mixer, mix on low speed for about 1 minute. Scrape down the sides of the bowl. Mix on medium speed for about 2 minutes until the dough is smooth. Stop the mixer and scrape down the sides of the bowl 1-2 times during this process.
  • Pour dough into a well-greased 9×5-inch loaf pan and cover with plastic wrap. Allow to rise for 1 hour. After about 30 minutes, remove the plastic wrap and let it finish rising, uncovered.
  • Preheat the oven to 375°F. Bake for 35-40 minutes, or until the internal temperature of the loaf reaches 206-208°F on an instant-read thermometer.
  • Remove bread from the oven and let rest in the pan for about 10 minutes. Carefully remove the loaf from the pan and place on a wire rack. Cool completely before slicing.
  • Freeze sliced bread within 24 hours. Place pieces of waxed paper between slices to prevent them from freezing together.


* Make oat flour by grinding gluten-free rolled oats in a food processor.


Nutrition Facts
Gluten Free Millet Oatmeal Bread Recipe
Amount Per Serving
Calories 216 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 40mg13%
Sodium 290mg12%
Potassium 227mg6%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 60IU1%
Vitamin C 0.2mg0%
Calcium 44mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Bread Dairy Free Gluten-Free Gluten-Free Recipes Magazine Millet Oats Rice Flour Sorghum
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