Gluten Free Millet Bread

This is the best gluten free bread I've ever had. As someone who isn't gluten free and still occasionally eats wheat bread (check out my 100% Whole Wheat Bread), this is the closest gluten free bread has ever coming to matching the real deal. The taste and texture are remarkably similar, and I think this bread can stand by itself not just as a great gluten free bread, but as a great bread overall

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 325F, and lightly oil a 9x5" bread pan

Step 2

In a large bowl, combine the water, vinegar, and psyllium husks. Let sit for 5 minutes. The psyllium husk needs a few minutes to gel; it should be a similar consistency as applesauce

Step 3

Meanwhile, in a separate large bowl, whisk together the rest of the ingredients - millet flour, baking powder, baking soda, ground flaxseed, and salt

Step 4

Add the wet ingredients into the dry, and mix with a spoon until fully combined. Transfer the dough to your pan. Optionally top with oats, seeds, chopped nuts, dusted flour, etc, or you can score the top with a knife or bread lame. Here, I topped with about 1 tbsp (12 g) chia seeds

Step 5

Bake at 325F for about 90 minutes, or until the internal temperature is at least 205F

Step 6

Let cool completely in the fridge on a cooling rack for a few hours before slicing

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