Gluten Free Millet Oatmeal Bread Recipe
Updated Feb 15, 2021, Published Sep 01, 2017
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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!
Gluten Free Millet Oatmeal Bread Recipe
This is simple to make, and no one can tell it’s gluten-free!
Ingredients
- 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
- 1¼ teaspoons fine sea salt
- 3 large eggs, room temperature
- ¼ cup olive oil
- 2½ teaspoons apple cider vinegar
- 3 tablespoons honey
- 1¼ cups warm water, between 110-115°F
- 1 tablespoon active dry yeast, not instant yeast
Instructions
- 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.
Notes
* Make oat flour by grinding gluten-free rolled oats in a food processor.
Nutrition
Calories: 216kcalCarbohydrates: 34gProtein: 4gFat: 6gSaturated Fat: 1gCholesterol: 40mgSodium: 290mgPotassium: 227mgFiber: 2gSugar: 4gVitamin A: 60IUVitamin C: 0.2mgCalcium: 44mgIron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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