Millet Oatmeal Bread Gluten Free
Discover the wholesome goodness of Millet Oatmeal Bread, a gluten-free delight perfect for those seeking a nutritious and allergy-friendly bread option. Made with millet flour, certified gluten-free oat flour, and tapioca starch, this bread boasts a hearty texture while remaining light and moist. Psyllium husk powder works its magic as a natural binder, creating a dough that's easy to work with and bakes into a beautifully golden loaf. Sweetened with honey or maple syrup for a vegan twist, and enriched with a splash of olive oil, this recipe is both versatile and nourishing. Ideal for breakfast toast, sandwiches, or as a standalone snack, this easy-to-make bread is ready in just over an hour and can be stored or frozen for convenience. Try this gluten-free gem today and elevate your homemade bread game!
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Recipe Information
Ingredients
- 2 cups Millet flour
- 1.5 cups Oat flour (certified gluten-free)
- 0.5 cup Tapioca starch
- 3 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 2 tablespoons Honey (or maple syrup for vegan option)
- 1 teaspoon Apple cider vinegar
- 3 tablespoons Olive oil (or neutral oil)
- 1.75 cups Warm water
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the millet flour, oat flour, tapioca starch, psyllium husk powder, baking powder, baking soda, and salt. Mix well to ensure all the dry ingredients are blended.
In a separate bowl or measuring cup, whisk together the honey (or maple syrup), apple cider vinegar, olive oil, and warm water.
Gradually pour the wet ingredients into the dry ingredients, stirring continuously. The batter will be thick but manageable.
Let the batter rest for 5-10 minutes to allow the psyllium husk to absorb the liquid and bind the dough.
Transfer the dough to the prepared loaf pan, smoothing the top with a spatula to create an even surface.
Place the pan in the preheated oven and bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve the bread sliced and enjoy it fresh, toasted, or as a base for sandwiches. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3925 mg | 171% | |
| Total Carbohydrate | 470.9 g | 171% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 40.8 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1540 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
