This Gluten Free Oatmeal Millet Bread is a hearty, soft loaf of bread that can be used for everything from sandwiches to toast.

It’s a full-sized loaf of bread, so it’s much larger than any of the pre-made gluten-free loaves you’ll find in stores. The texture on the inside is tender and springy. It’s hard to resist cutting off an end chunk while the bread is still warm and slathering it with ghee!

I make my own oat flour by grinding gluten-free rolled oats in my food processor or high speed blender. If you’re worried about the gluten-free purity of your oats, I highly recommend the GF Harvest brand of oats. You can read all about their purity protocol here.

Why not buy already ground gluten-free oat flour? Plain and simple: it tastes bad. You don’t want to, trust me.

This recipe has been edited as of 01/12/18. The original recipe ingredients are at the bottom of this post.

I originally created this recipe years ago. Since creating it, I’ve learned a thing or two about yeast, and gluten-free bread recipes in general. I feel this new edited version is better, think Gluten-Free Oatmeal Millet Bread 2.0. I hope you all think so too.

Gluten-Free Oatmeal Millet Bread Recipe (edited version)

Yeast Ingredients
1 teaspoon organic cane sugar
1 1/4 cup warm water (between 110 – 115 degrees F)
2 1/4 teaspoons active dry yeast (NOT instant yeast)

Wet Ingredients
3 eggs, at room temperature
1/4 cup olive oil
3 tablespoons honey
2 tsp apple cider vinegar

Dry Ingredients
1 cup millet flour
1 cup tapioca starch
1/2 cup freshly ground oat flour**
1/2 cup sorghum flour
1/2 cup brown rice flour
2 3/4 teaspoons xanthan gum
1 1/4 tsp sea salt

Extra whole rolled oats to sprinkle on top of your loaf.

Directions:
In a small mixing bowl, combine the organic cane sugar and the warm water; mix well.  Sprinkle in the yeast and give it a quick stir to combine.  Allow to proof for 10 minutes (set a timer!) – NO more, NO less time.  Make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up! 

Using a heavy duty mixer, combine the dry ingredients.

In a separate mixing bowl, whisk together the eggs, oil, honey, and vinegar.

When the yeast is done proofing, add the wet ingredients to the dry.  Stir until it’s a little paste-like, then add the yeast mixture.  Using your mixer’s low speed setting, mix for about 30 seconds.  Scrape the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth.  (You may need to stop your mixer and scrape the sides of your bowl a few more times.)

Pour dough into a well greased 9″ x 5″ bread pan, sprinkle with oats, and cover with plastic wrap. Allow to rise for an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When the hour of rising is up, preheat your oven to 375 degrees (F).  When the oven is up to temperature, place loaf in oven and bake for 35 – 40 minutes.

Remove loaf from pan and allow it to cool on a wire rack.  The loaf must be completely cooled before being cut into (if you can stand to leave it alone for that long!).

Note: This loaf will keep fresh for 24-48 hours, after that time, I recommend freezing it in slices to pull out and enjoy when needed. 

ORIGINAL RECIPE:

Yeast Ingredients
3 TBSP honey
1 1/4 cup warm water (between 110 – 115 degrees F)
1 TBSP active dry yeast (NOT instant yeast)

Wet Ingredients
3 eggs, at room temperature
1/4 cup olive oil
2 tsp apple cider vinegar

Dry Ingredients
1 cup millet flour
1/2 cup freshly ground oat flour**
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup tapioca starch
1/2 cup arrowroot starch (or potato starch – it makes my joints swell so I don’t use it)
1 TBSP xanthan gum
2 tsp baking powder
1 1/4 tsp sea salt

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