For four years, my oldest son was allergic to wheat, dairy and eggs, among other things. Thankfully, his four-year bloodwork showed that he is no longer allergic to wheat, so he’s been joyfully eating and enjoying all kinds of foods he could never have before.
He’s also now able to eat eggs and dairy when they’re baked into something, so I’m extremely happy that I don’t have to mess with allergen-free dishes unless I really want to. Particularly bread!
Gluten-free bread was my nemesis for those 4 years. After a couple miserable flops of gluten-free, egg-free, dairy-free bread, I gave up on the whole idea for a good two years. After a couple years, I began to see more recipe options crop up online and I decided to give it another go.
I’m so glad I did! I found this recipe for gluten-free (and also egg- and dairy- free) bread at Whole Intentions, adapted by my friend Paula from a recipe she received from her friend. It quickly became my go-to bread recipe, and I regularly baked one loaf every two weeks for my little guy for a year or two. Over the course of time, I developed my own method for baking it, and gave it a few of my own tweaks. That moderately adapted version is the one I share with you today.
- 1 cup freshly ground millet flour
- 1 cup freshly ground sorghum flour
- 1 cup tapioca starch
- 1 tsp. xanthan gum
- 2 tsp. sea salt
- 2 TBSP honey
- ½ TBSP instant yeast*
- 2 tsp. olive oil (or coconut oil)
- 1½ cups warm water
- Whisk together the dry ingredients thoroughly in a large bowl.
- In a medium bowl, whisk together the liquid ingredients.
- Pour the liquid ingredients into the dry ingredients and beat with a wooden spoon until you have a thick batter.
- Pour the batter into a greased 8x4 loaf pan. Set on top of a warm oven, and cover with plastic wrap or a moist towel. Allow to rise for about half an hour, until it reaches the top of the pan.
- Bake in a 400F oven for about 45 minutes. Remove from oven and cool in pan on wire rack for about ten minutes, then remove from pan. Cool completely before slicing.
*I found that instant yeast worked much better in gluten-free bread recipes than active dry yeast.
Bread batter spread in pan
- risen bread batter
This sounds fantastic! Looks delicious too.
This looks great. Can’t wait to be able to eat bread again 🙂
Is it possible to substitute any of the flours for cassava flour?
Thanks
Thank you ! After struggling finally a recipe that was easy and very delicious, much appreciated Anne !
After 3 years I finally found a lectin free bread recipe that doesn’t just taste good but it tastes great. The crust is crunchy and the inside is light and looks like any other bread and not the dense bread that I have become used to baking. Thanks for this tasty recipe!
So frustrating
Done exact recipe and instructions twice and remain uncooked inside even after raising.
Perhaps you make the sorghum and millet flour grinding the grains because I bought the 2 flours and just does not work.
Also can change the star to rating
1 🌟 only at the moment
is there a replacement for xanthum gum?
Yes there is a replacement for gums and it actually works better. Organic Whole Husk Psyllium from Organic India. It comes in a 12oz can. Vitacost has an excellent price.
Lisa
I prefer psyllium over xanthan gum also. How much would you use? Thanks.
Chia seeds – double the quantity of chia as compared to xantham
Dharini
This is a lectin free recipe. Adding chai seeds does not make it lectin free anymore.
How much would you use to replace the xanthan
This looks great! Is there a replacement for tapioca, though? Would arrowroot possibly work?
Did you ever find a replacement for tapioca starch or some of it anyway?
Tapioca flour my be helpful for binding since this bread is egg free, but I wonder if cassava would work. It would decrease the glycemic old too.
WOW. THANKS FOR COMING UP WITH THIS KIND OF BREAD. HAVE ALSO BEEN LONGING FOR AN ALTERNATIVE BREAD FOR AFRICAN FAMILIES SINCE THE DOCTORS ARE SOUNDING ALARM ON WHEAT PRODUCTS. THANKS FOR THE RECIPE
I enjoy the details on your websites. Thank you. http://bit.ly/2f0xJ92
Hi! Any way to make a sourdough version of this? As of now, millet and sorghum are my only two “legal” grains per Dr. Gundry’s “Plant Paradox” program.
Yes, Karen S. I’m the same. Do you know what Dr Gundry’s opinion is of yeast and xanthum gum?
I believe Dr Gundry recommends the use of yeast if you are to eat/make bread. I’m curious on the xanthum tho.
I consider this the best GF bread I’ve ever had, let alone made. I “toast” it in a frying pan and find it holds up as a base for tuna melts while still being ridiculously close to regular bread texture.
Although I’m tempted to eat all of this at once, I’d like to know what others have found the shelf-life to be for this delicious experiment.
Thank you!
Hi Anne
Delightful to read your recipe of the bread , I am too a daughter of the King and because of the onset of Parkinson’s in my husband we started lectin free which we learnt from Dr. Steven Gundry. May I ask where do you buy instant dry yeast? I would like to start baking your lovely recipe of sorghum and millet bread.
Hope to hear from you
Shalom and blessings
Jose Holten
214 Hollister Lane
Tauranga 3112
o7 5445083
Hi
I love this recipe. The first I made it, it didn’t rise as well. So the next time used instant as you recommended. But ever since the bread won’t rise at all.
Any suggestions?
Thanks!
It’s the first time I make gluten-free vegan bread that looks and tastes like wheat bread! Amazing texture, colour and taste. Thank you so much for sharing this recipe!
I tried this recipe…it remained uncooked from the inside part..though outside it cooked well.
Please advice…I UAE yeast and China seeds to make the bread..I did not use can xanthan gum
Sorry typo mistake.
I used *
Chia seeds
This is a wonderful recipe! We like it much better than wheat bread, especially toasted with butter!!!
Made our first loaf yesterday – loved it! Thank you so much! I proofed the (active dry) yeast in the water with a little sugar and it worked fine. Only problem – I didn’t pull off the plastic wrap early enough and it stuck to the top of the dough. I think that’s why the center of the bread “fell” after I took it out of the oven. Is that right or is there something else that might have caused that? It wasn’t gummy at all, though. The crumb was light and airy and the bread is flexible and really delicious. We just lost out on the loft of the loaf. Hoping the next loaf will be better but any advice is appreciated. And thanks again from our whole family for posting such a great recipe – so simple and delicious!
I have a bunch of active yeast packets and need to use them – how much yeast/sugar did you use and how long did you let it proof? thanks!
The yeast will proof with the amount of honey called for in the recipe. I let it proof for about 10-15 min.
Hi, I wanted to make your bread recipe but Im wondering if I could use active dry yeast. I know you say instant works better but is it still possible to use active dry yeast and how much of that? Thanks for the help!
Hi there!
Thanks för the Wonderfull bread recipe. This is very good for us that would like to use only sorghum and millet, but is it possible to replace the yeast with sourdough?
And could this be possible to make in a bread maker?
Bekim
Great recipe! I’ve been searching high and low for a GF no dairy no eggs bread recipe and this bread turned out perfectly moist and delicious. It even smells like good bread when it’s baking. Love it!! In place of the xanthan gum I used organic whole psyllium husk, 1 tbsp. It was a good substitute.
I just made this bread for the first time last night and it’s delicious! Most importantly, my kids like it too. Thank you for sharing your easy, lectin-free recipe!
Just made and tasted. Good bread. Simple. Thanks.
For my son who cannot have most foods, this recipe has by far been the easiest to make and tastes the best! I have made it over and over. Thank you!
Has anyone had success creating shaped breads by kneading the recipe and slowing down and extending fermentation as with wheat?
Is there a substitute for TAPIOCA? Not sure Dr Gundry’s ‘s Lectin free diet includes tapioca.
Yes it does :).
Would there be a replacement for millet at all..?please
Came across this recipe a couple months ago. My daughter and I love the flavor. Made it several times now. I have found the dry active yeast (not instant) actually works better. I let it rise 1 hour. Maybe it depends on the brand? Thanks again for the recipe!!!
Hi Anne!
Any idea on how to do a sourdough version of the Millet-Sorghum Bread please?
Many thanks
Jennifer Barthelot
jbarthelot2@hotmail.com
+61 412 440 025
+61 3 9568 4096
Australia 3163
I toooo would love to know that. And I too am in Australia. 🙂
Helllo Anne
I made this bread today and while it had a nice flavour I found it sunk in the middle.
I knew when I put the dough in the pan it was runny. I measured the ingredients as the recipe. Would there be any other reason it would have fallen like that? If I was to do this again and it is runny how do you suppose I fix it?
Thank you 😊
Maroula
I added two TBSP of tahini and a generous hit of zatar spice. It came out good but in the end but I needed to add another 2/3 cup of water mixed with 1/2 tbsp of instant yeast. The two times I made this exactly like the recipe came out a little bitter.
The bitterness could be coming from the millet. I have found that lesser quality millet can be quite bitter. For example in the past I’ve used millet imported from Ukraine which was cheaper but rather bitter, compared to millet sourced locally which was more expensive but much less bitter, so be sure to buy good quality organic millet.
Any idea what the nutritional numbers are per 100g please – based on your recipe.
Thank you
So I made this recipe for the first time and finally something that taste like real bread. And the room smelled of real backing bread. I have two questions that I am hoping you could clarify. First it says in the recipe that it will look like a thick paste and then you should “Pour” it into the pan. Well with 1 cup each of sorghum, millet and tapioca starch and 1 1/2 cup of water mine was a stick dough that did not pour. I scooped it out of mixing bowl and put in pan. Should I add more water? Second question is that the bread never rose. I have not gotten any gluten-free non wheat flour to rise. I LOVED this bread but would like it to rise in the proofing. Any advice on that would be appreciated. Thank you
So I let the yeast donuts thing in 1/2 cup of water and then added it to the mixture so now I used 2 cups total of water and the dough did finally rise and rose more while baking.
Is the bread flexible? What I mean is: can you wrap it around a hotdog without the bread falling apart?
Hello Anne. Hello every one. a few questions here. 1- can i add improvers and if so , how much. 2- can i use corn starch instead because there is no tapioca in the region i live. if so, then how much . anyone with the above answers would have helped beyond measure. warm regards to all from Africa.
Great Recipe. I wish I had found it a long time ago. Thanks for sharing it.
I drop a comment each time I like a post on a site or if I have something to valuable to contribute to the
conversation. Usually it’s triggered by the fire displayed in the post I looked at.
And after this article Millet-Sorghum Bread | Baking Whole Grains.
I was actually moved enough to post a thought 😉 I actually do have some questions for you if it’s okay.
Is it simply me or do some of the responses come across
like coming from brain dead folks? 😛 And, if you are writing at other social sites, I would like to follow anything fresh you have to post.
Could you list every one of your shared pages like your linkedin profile, Facebook
page or twitter feed?
I love this recipe here’s a few tips that I like to use first I use psyllium husk powder instead of the xanthan gum for this recipes use 2 tsp. Psyllium. I have also used arrowroot flour instead of tapioca it works great. I also highly recommend proofing the bread in oven with a tray of boiling water cover the bread with a towel and proof for about 30 min or until desired results. Don’t be afraid to try different flours as well this is a great recipe to play around with!!! I love mixing dried cranberries and chocolate chips in it tastes amazing.
I’m pretty new to baking. My bread failed to rise. I have had a pound of instant yeast opened and sealed in a Ziploc bag in my refrigerator for a year. Also I put the bread in the oven on warm to rise. Any ideas on the cause?
It turns out perfectly everytime. I follow the recipe exactly. Thank you for sharing the recipe!
What brand of flours did you all use?
Any chance you can give us the flours in grams? Would be more accurate. Can’t wait to try
Yes, really need the ingredients in grams.
Cup measurement is so vague.
I also see many comments don’t receive a reply.
Why is this?