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.
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 ¼ cup warm water (between 110 – 115 degrees F)
2 ¼ teaspoons active dry yeast (NOT instant yeast)
Wet Ingredients
3 eggs, at room temperature
¼ cup olive oil
3 tablespoons honey
2 tsp apple cider vinegar
Dry Ingredients
1 cup millet flour
1 cup tapioca starch
½ cup freshly ground oat flour**
½ cup sorghum flour
½ cup brown rice flour
2 ¾ teaspoons xanthan gum
1 ¼ 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 ¼ cup warm water (between 110 – 115 degrees F)
1 TBSP active dry yeast (NOT instant yeast)
Wet Ingredients
3 eggs, at room temperature
¼ cup olive oil
2 tsp apple cider vinegar
Dry Ingredients
1 cup millet flour
½ cup freshly ground oat flour**
½ cup sorghum flour
½ cup brown rice flour
½ cup tapioca starch
½ 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 ¼ tsp sea salt
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Kim @ Wallet Friendly Wellness says
This looks amazing. Do you know of any good yeast substitutes? I'm yeast free so have never attempted to make my own bread, but this looks delicious!
kelly says
Can i replace all those flours in the recipe with all purpose gluten free flour?
Megan says
Hi Kelly,
Yes, a mix should work just fine. Just keep in mind some mixes already contain xanthan gum. Try using a mix that doesn’t, so that you can make sure the loaf gets the full 1 TBSP. 😉
Megan
Pamela says
I just made this using gluten free flour in place of millet (forgot to buy) I also added dried dill and dried onion to batter. Yum! Best gf. Bread ever made!
Megan says
Awesome to hear, Pamela! Thank you for sharing!
Eileen says
You could try baking powder, but bread like this needs yeast. Try “quick breads.”
Mēgan says
I definitely don’t recommend baking powder as a sub for yeast in this recipe.
Megan @ MAID in Alaska says
Hi Kim! Thank you. I don't know of any good substitutions for the yeast in this particular loaf, but I do have one yeast free bread recipe on this blog: http://maidinak.blogspot.com/2010/08/yeast-free-flatbread-pizza-crust-dinner.htmlI'll try to come up with another yeast free recipe soon. 🙂
Hua says
This looks so healthy and delicious!Best,Hua <a href="http://www.healthcentral.com“ rel=”nofollow”>healthcentral.com
Megan @ MAID in Alaska says
Thanks, Hua!
pilgrimscottage says
I can't wait to try this recipe. It looks wonderful!! Thanks!! for sharing this.
Cathy says
Trying your bread today. Your ratios are a little different than mine (more liquid more flour), but your results look better. I also like your addition of baking powder. Curious to see how that changes the results. Going to try this in my bread machine.
gfe--gluten free easily says
Megan, that bread is very, very impressive! I always say that I don't really miss bread, but I'd certainly love to try a slice of that. 🙂 Great job!Shirley
Cathy says
It turned out pretty good. I weighted my flours and liquids. I also used rapid rise yeast, which is what my machine calls for when using the gluten free cycle, which is a rapid cycle with very little rise time. The loaf sank a little bit, but not much. I have had this happen where the entire loaf collapses on itself. I think I will play around with the amount of liquid and the amount of xanthan gum and yeast, maybe decreasing each in small amounts individually. It is a beaufitul loaf overall though and a good 4 1/2 to 5 inches. I also made your almond shortbread cookies this morning and subbed maple syrup and they are very good.
Megan @ MAID in Alaska says
Thank you, pilgrimscottage!Cathy, Please let me know how it goes. I've never had very good luck using a bread machine. I hope it turns out well for you!
Megan @ MAID in Alaska says
Thanks, Shirley! That a HUGE compliment coming from you! 🙂
Megan @ MAID in Alaska says
Awesome! Thanks for the update, Cathy. I had no idea how this recipe would do using a bread maker. Glad to hear it was successful. 🙂 And I'm glad you liked the almond shortbread cookies too!!
Sheri says
I made this yesterday. I just have to tell you it didn't even last 24 hours for me to find out if it would spoil. I always said I never really missed bread either but I sure have been eating a lot of it lately thanks to you 🙂
Megan @ MAID in Alaska says
Thanks, Sheri! I'm so glad you've enjoyed the bread recipes! (It does make losing weight very hard for me!);)
freeeats says
Hi Megan,I just found your blog and it is lovely. This recipe looks wonderful and I plan to try making it this afternoon. I will definitely report back. Thank you for sharing! -Terris
Toni says
Megan, thank you so much for this! I just made some today! I didn't have millet flour so I used sweet white rice flour and added about a 1/4 cup ground flaxseeds. I will admit I had to cut into it right after I took it out of the over! I made some honey butter to have on it for a treat with steaks tonight! Keep up the great work! You are amazing!
LindaS says
FYI Sweet rice flour is rice starch, so you may find it reacts differently in some recipes.
Mēgan says
Sweet rice flour is higher in starch, but it’s not starch; it’s still considered a grain.
Betty Rocker says
What a wonderful recipe! I’ve been working on a gluten free bread recipe where I”m using chia seeds as a binder. I’m really looking forward to trying your recipe.
Megan says
Thank you!
Jenn says
I don’t have a blender, food processor (of any size) or a mixer (does a small electric egg-beater count?). This hasn’t been an issue in the past but I wonder if it might alter the results when baking GF because the ingredients and processes are so exacting. What are your thoughts on this?
Megan says
Hi Jenn,
Great question! You need an electric stand mixer like a KitchenAid or something similar to make gluten free bread. Gluten free bread dough has to be whipped to get air into the dough and to create a perfectly smooth texture. This cannot be achieved by stirring by hand or by using an electric hand mixer.
🙂 Megan
Jenn says
Thanks! I guess I’ll have to figure this out. I have neither budget nor space (we’re shedding all items to move onto a boat).
cindy says
Hello,
I made this bread tonight and it looked amazing, until it started to fall as soon as I took it out of the oven 🙁 Just wondering if you have any tips on how to prevent this from happening again or have any idea why this happened.
Thank you,
Cindy
Megan says
Hi Cindy,
I’m sorry it fell! 🙁 But, yes. I have lots of tips and you can find them here:
https://www.allergyfreealaska.com/2013/05/06/the-everything-guide-to-gluten-free-bread-including-troubleshooting/
🙂 Megan
cindy says
Thank you Megan! I am thinking that maybe I let it rise to much as everything else seemed to be spot on. Anyhow, when it cools I will let you know how it tastes 😀 I am soooo excited as good bread is the missing key in my families GF experience.
Thank you again 🙂
cindy says
I tried it again and it worked out great, thank you for the tips!! Everyone in our house loved it! Thank you for the recipe it has made being GF so much better. Whew is all I have to say :-p
Megan says
That’s exactly what I love to hear! I’m so glad it worked well and everyone is happy! 😉
Hugs from Alaska!
Megan
cindy says
Just made a double batch and it looks great! I might cut down on the yeast next time as it raised fast (in about 25 mins). I am excited to cut down on the amount of times I bake bread in a week as we are a family of 5 😀
Thanks again!
Anna says
Hi.
I was just wondering…. (and i’m surprised no one has asked about this yet…),
When you mention the ‘WET Ingredients’, it says eggs, olive oil and vinegar. But later on, when you say to mix the wet ingredients together, you write: eggs, oil, WATER and vinegar.
Where does the water come in? Is water supposed to be put in or not?
I have managed to make this bread and always comes out wonderful, and i add a bit of water, but not sure if i’m supposed to? please clarify.
Thank you so much!
Megan says
Hi Anna, thank you for alerting me to that! The instructions have been corrected. Let me know if you still have any questions!
Megan
Anna says
thank you!
Pam says
Hi Megan, this bread looks amazing! I don’t have millet flour, can I use more sorghum and brown rice?
Megan says
Hi Pam,
Yes, more sorghum and brown rice would work perfectly. 🙂
Megan
Deb says
Hi Megan,
Any advice for making this egg-free? It looks delicious!
Deb
Megan says
Hi Deb,
Others say that egg replacer works well to replace the eggs in my bread loaf recipes, but I haven’t tried it myself. 😉
Thank you!
Megan
Deb says
Thanks for your reply Megan!
Do you know if they use Ener-G or flax egg? (Can you tell I’m new to GF baking?)
Thanks!
Deb
Megan says
I think they did use Ener-G, Deb!
Deb says
Thank you Megan!!!
Krista Dolan says
OH MY… I have to Thank you! I’m an avid baker – have been for many years.. and baking bread as always been very cathartic for me. It reminds me of my mom and learning how to cook with her. 🙂
To bake 6 loaves in a day is nothing for me, but since having to give up gluten in May, I haven’t been able to find any recipe that actually tastes, looks and smells like bread!! I’ve just about given up, this weekend was my last attempt ! Its just is costing too much in time – energy and flour! I happened upon your blog and I”m so happy that I did! I tried the Oatmeal Millet bread and it’s incredible!! It tastes, smells and looks like bread – THANK YOU! I can’t wait to try out the other recipes on your site! You’ve put me back on the wagon to bake again!
Krista
marg says
Hello Megan
I seen your recipe last month, (of course i did not write the link down) so I am so happy
that I found it again. I have been searching for almost 2 weeks, the clue was the slicing of your bread on your site.
So, offer to the health store and purchase some oats GF, the only thing I will change is the amount of millet, I will be putting in some chick pea.
I will let you know. Thanks for your kindness
Blessings
Marg
Megan says
Hi Marg,
I’m so glad you found me! 😉
Be careful with adding chickpea flour. It can turn the bread grainy, and make it crumbly and dry (you can read more of my bread tips HERE). If you need a substitute for the millet, I would suggest more sorghum flour or millet flour.
Good luck!
Megan
Jennifer says
Hi everyone! I want to thank you so much for putting this recipe up. I made it today… Total success! I have tried many many many many bread recipes and this is the first one I’ve been able to make work. I made one substitution I used Namaste’s perfect flour blend instead of each of the different flours that you used in this recipe. My bread turned out just a touch on the spongy side but it is still excellent! I can’t thank you enough …my husband will be so happy to have fresh normal, delicious bread when he gets home tonight!
Maria says
Hi, I’m been making several of your bread recipes and want to try this one next. I noticed that the directions (proofing yeast longer and cooking it longer) are different then many of your other ones. Also, the yeast and xanthan gum are more. Just wondering if this is an older or newer recipe and wondering if these small variations do make that much of a difference. I make a few of your recipes so often that I barely need to read them anymore. I wasn’t expecting this one to be much different. Thanks for all the great recipes.
Megan says
Maria,
Oohhh… you are good! Yes, this is an older recipe. 😉 You’d be okay proofing the yeast for 7 minutes like the others, along with reducing the yeast to 2 1/4 teaspoons, and the xanthan gum to 2 3/4 teaspoons. Thanks for catching that! I will have to update this recipe when I have the chance!
😉 Megan
Sharon says
I made this bread yesterday and it’s delicious. My mother is an amazing baker and this recipe has everything I love about homemade bread without the gluten. (Thank God!) I was impressed with the ease of the recipe and the troubleshooting post was so helpful. Looking it over before I attempted the recipe helped me avoid any mishaps. You mentioned that the mixer is a must and while I’m sure it’s much easier with one, I was still able to achieve the desired result with quite a bit of vigorous hand mixing and folding. I also whisked the dry ingredients together a lot before combining everything. In the end everything was well incorporated, no falling, baked evenly all the way through, plenty of air pockets, nooks and crannies. Lol So for those of you who don’t have a mixer don’t be discouraged, just put your back into it. Thanks for the awesome recipe! Udi’s won’t be taking any more of my money. *:)
Meghan says
I’ve learned to also whisk my dry ingredients together before I add anything to them. The mixer doesn’t do this well enough on its own, so I always put the dry stuff in my mixer, whisk it together, and then proceed as directed. 🙂
Lisa says
I really would love to try this bread recipe but I can not have any gums in my diet. I use organic India psyllium husk flakes and was wondering if this will work? I had to gluten free as per my doctor and have made many and found many great recipes for pancakes, cookies, pound cake and so on but bread has not been easy! I am now on my 15th bread recipe : (
Can you help?
Megan says
Hi Lisa,
Psyllium will not work well in this recipe. The Whole Life Nutrition Kitchen has an GF bread recipe using psyllium and chia seed as binders. You might try that recipe instead! 😉
Megan
Teah says
I’m so excited that I found this recipe. I Have a the same problem with potatoes and it seems like every recipe that is GF calls for it. I’m new the the GF world and so I’m not comfortable with baking to many things yet. I also have not been able to tolerate milk for several months so it was so nice to find a recipe that didn’t have it. Thanks so much for sharing both this recipe and ways to trouble shoot.
Meghan says
THANK YOU. THANKYOUTHANKYOUTHANKYOU. I have bread again! I just started on this journey a few weeks ago (going low-FODMAP for Ulcerative Colitis, Fibromyalgia, and Costochondritis) and have thrown out so many loaves of GF bread. I was an avid baker before this, so not being about to turn out a decent loaf that didn’t taste like glue or cardboard had me crying on the floor of my kitchen. You’ve given me back the joy of baking that I thought was gone forever. This recipe is the only one I’ve found that has a real bread-like crumb, wonderful crust, isn’t soggy, doesn’t taste like sawdust, and has NO aftertaste. I could actually cut the heel off one end and eat it on its own without dousing it in butter first. THANK YOU!
Lindsey says
I didn’t use xanthan gum (replaced it with ground flax and chia instead), and the results were still great. I was worried at first because the dough I ended up with was more like cake batter and much runnier than the one in the picture, but in the end it turned out great and the whole family loved it.
lynn says
hi megan I am allergic to rice what flour can I substitute the rice flour for.
Megan says
Hi Lynn,
Try more sorghum flour!
Rebekah says
Do you have any substitutions for eggs? Thanks ?
Megan says
Hi Rebekah,
Some have use egg replacer with good results!
Jeanne says
I love this recipe…..I’m not sure why but I can substitute almost any kind or mix of flour and it still turns out beautiful. The texture is always nice and fluffy, instead of heavy and wet. Finally – a gluten free bread that I will eat untoasted. Thank You!!
Megan says
You’re so welcome, Jeanne! I’m glad you like it!
Jackie says
Oh my! This bread is wonderful! I always make the Rice-free Multigrain bread from your site. I decided to explore a bit more. Your GF breads are excellent. Your tips are very helpful. My bread improved when I didn’t let it rise so much. The edges didn’t crumble away in the high part of the loaf. Thanks for the tasty, healthy GF bread recipes. Happy New Year!
Rosemary says
Do you have a substitute for the oats as I cannot even tolerate gf oats. What is the difference between active dried yeast and instant yeast? Thanks
Megan says
Hi Rosemary,
Here, try this oat-free recipe instead:
Gluten & Rice Free Multigrain Bread
Jan says
My biggest problem with gluten free is I can not use eggs. I’m allergic to eggs.
J. C. says
I have successfully made this bread by using chia seed as an egg relpacer. I may have also used Energy egg replacer for one of the eggs.
chenoa says
Hi i havent tried this yet, so i was wondering if you knew of a good substitute for the Millet?
Megan says
You could try substituting 1/2 cup of brown rice flour and half cup of sorghum flour to sub for the 1 cup of millet flour. I haven’t tried this myself. I’m sure it will work, but I’m not sure if the blend will be as tasty.
Paula Globerman says
i have used i/2 cup quinoa flour and 1/2 cup almond flour instead of millet. It is delicious.
Tammy says
I am looking for a rice free, gluten free bread recipe. Do you happen to have a recipe for one?
Megan says
I sure do – my Gluten Free Rice Free Multigrain Bread recipe. CLICK HERE FOR THE RECIPE
Patrícia Barbosa says
Where I live its hard to find sorghum flour, would spelt work?
What can substitute xantham gum with? Dont know where to find?
Thanks
Megan says
Hi Patricia,
Spelt is NOT gluten-free, so I’ve never worked with it and don’t know if it would work in this recipe. I would use more brown rice flour to replace the sorghum flour. You can substitute xanthan gum with guar gum. All of these products you can find online via Amazon.
Arlene says
Hi Megan: I have a 4 /12 or 5 qt kitchen aid stand mixer but it is not heavy duty… can I still make this bread or will it burn out my mixer.
Megan says
Hi Arlene,
Yes! You can definitely make this in your mixer. 😉
Lori says
This bread is AMAZING!! My non-Celiac kids refer to it is “real” bread. Best compliment ever! I sub Teff for the brown rice and also use instant yeast and I have had perfect results every single time. Thanks for this recipe!
Megan says
Hi Lori, You are very welcome! I’m so happy your family enjoys it!
Anne Jeltema says
I stumbled across your website while searching for a decent GF bread recipe. I absolutely love honey oatmeal bread. I made your GF version. Not being able to wait until morning for a slice, I cut a piece late afternoon. I handed my husband a bite with butter on it, and he said, what’s the big deal? It tastes like bread. I smiled and said yes, it does!
Thank you so much Megan!
Megan says
Awe… absolutely, Anne! I’m so happy to hear that! 😉
Mabel says
Your bread is wonderful. I use black rice flour instead of brown rice flour. Can you tell me if I can use less honey. Thanks for the recipe
Wendy says
Have you come up with a recipe that does not have eggs. My baby boy is sensitive to eggs as it causes his eczema to flare up!
I just discovered your blog today! Looking forward to trying your allergy free recipes!
Megan says
CLICK HERE to be taken to my gluten-free vegan bread recipe.
Rebecca says
I love this recipe! I made it on Saturday and everyone loved it. We are currently working on taking our family gluten and dairy free due to health issues and I have been searching for a bread that my family would love. My husband and son are super picky when it comes to their breads so to find a gluten free one they loved is so great! Thank you!
Megan says
It makes my heart happy to read this! 🙂 You’re so welcome!
Tammy says
Has anyone tried this with flax eggs? I have failed so many times and have wasted a lot of money, so any help is appreciated, Thank You!
Megan says
Hi Tammy, I wouldn’t try this recipe using flax eggs (it will make the loaf too gummy). Instead, you might just try omitting them altogether, and then substituting in more warm water. Maybe start with 1/4 to 1/3 cup of water? Water is thinner than a beaten egg, so you’d have to take that into consideration, that’s why I suggest starting with 1/4 to 1/3 cup. 😉 Hope that helps!
Jenn says
Have you ever attempted to make this recipe in a bread maker? I wonder if anything would need to be adjusted if attempted…..
Megan says
Hi Jenn,
No, I have not tried this in the bread maker, so I can’t tell you what would need to be adjusted.
Namrata Shastri says
Hi! Thanks for this lovely recipe made it with a gf mix and used ragi flour in place of oats turned out really yummy and soft . Today am trying it without eggs with chia eggs .. will keep you updated ..
Megan says
Hi Namrata, what is ragi flour?
kay says
Ragi is finger millet – a nutritious millet available in India and Africa.
Megan says
I had no idea – thanks for the info!
Georgie says
Have you tried proofing the loaf over night? Or would over proofing compromise the structure? Thinking it would be great to throw it in the oven first thing in the morning 🙂 I know with glutenous breads slow proofing can increase the flavour and make a stronger structure, i wonder if its the same for GF breads…
Georgie says
Also have you tried doing 2 or 3 loaves at a time? Thanks!
Megan says
Hi Georgie,
I have not tried proofing this overnight, because (with this specific recipe) it would overproof and collapse. If you were to attempt to proof overnight, you’d drastically have to reduce the amount of yeast used. As written, it wouldn’t work. High protein (like eggs, or milk powder) are what I’ve found to produce a stronger structure in GF bread.
Georgie says
Thanks so much for getting back to me! Appreciate it! 🙂 Great recipe by the way….
Megan says
Thank you so much!
Lani says
I’m new to making gluten free bread. The batter looks very wet. Not like regular bread at all. More like crepe batter. Is this what it’s supposed to look like?
Megan says
Yes, it will much more wet than a gluten-full bread dough. I’ve never made crepes before, so the consistency I link it too is like a thick cake batter. 😉
L. says
I made this (edited version) and can say it’s honestly the best GF bread recipe I’ve tried in the past 2 years of experimenting!
Megan says
That is so encouraging and awesome! Thank you so much!
Janelle says
I have been making this loaf for years and love it. I am curious why you omitted the arrowroot from the updated recipe? Is it a cost reduction, or does it do something to improve the overall flour blend?
Megan says
Hi Janelle, that’s a great question! I’ve made several GF loaves since creating this recipe, and never noticed much of a difference when using tapioca + arrowroot vs. just tapioca. I thought, might as well only use 1 starch for the sake of convenience/cost, and not call for 2!
Isaac O says
Hello, this is Isaac, This is the best gluten free bread recipe I’ve tried yet!!! I like how you’ve used oat flour which gives a very similar texture to wheat. I also like how you have omitted the baking powder in the revised recipe, because baking powder is not necessary, as the yeast provides enough lift. I would also like to praise this recipe, because of the usage of standard millet flour (i.e. pearl millet) which can be replaced with finger millet (i.e. Ragi) to create a wholemeal version of this recipe. Furthermore, because your recipe only requires an hour of proving; it works perfectly in my Panasonic (SD 2511) bread maker on cycle two.
This recipe can also be made vegan by using thick homemade soy milk made with 200grams of soy beans and 1 litre of water; I’ve found chia and flaxseed meals to provide stodgy, dense textures due to the absence of structural proteins in them; whereas thick soy milk (I call it soy cream) replaces the egg perfectly, I usually use 60g of thick soy milk per egg. Thank you!!!!
Megan says
Thanks for the praise, and for all the recipe notes, Isaac! That’s very helpful!
Mlee says
Is your thick soy milk like a homemade soy yogurt? I’m also looking for a good egg replacement. The comments suggest egg replacer works, and maybe chia?
Luo Bing says
I love love love this bread. I have been seeking a good gf pizza crust that can satisfy my gluten-eating family, and since this bread is so yummy as bread, I tried using it. I mixed it as the instructions require, but I flattened it out into a pan like a pizza crust. (It can’t be rolled out. I just flattened it with my spatula.) I let it rise for a short bit and baked it. I sprinkled some oregano on it to give it that “pizza” feel. It was PERFECT. This is my favorite recipe for bread, and now it is my favorite recipe for pizza crust too.
Megan says
I am thrilled to hear this, Robin! Thank you! I haven’t tried this dough as a pizza crust, but I’m so happy it worked out for you that way. 🙂 I also have the recipe for Best Gluten-Free Pizza Crust if you’re interested in trying it.
Teri says
I am so very excited to try this!! Question for you, have you tried making buns with it ?
Megan says
Hi Teri,
I haven’t made buns from this specific recipe, but I know it would work! 😉
Austin says
Thank you so much for this ! My daughter (21) was just diagnosed with Celiac, and I’ve been struggling to adapt an old family recipe for an oatmeal bread (Canadian brown bread). It’s deeply rooted in our family’s food history, so eliminating it was scary. This looks like just the recipe to start with, to try to get close to the original in flavor and texture. THANK YOU !!
Mēgan says
Absolutely!
Wendy W says
I am really enjoying your rice-free bread as well as this oat-millet bread. I have celiac disease as well as many secondary allergies/intolerances. What works best for me is to rotate my foods at least 4 days apart. I know you have mentioned substituting arrowroot for tapioca, but have you (or anyone you know) ever tried an all arrowroot version of either of these two breads? If so, did it work as well?
Thanks for your help.
Mēgan says
Hi Wendy, yes, I’ve used all arrowroot, and it turned out just fine. 🙂
Indi says
I made the bread last night and it was so difficult waiting until the morning to eat it. The bread is delicious and beautiful to look at it lol but I wish it wasn’t so high in calories.
Mēgan says
Ha! 😉 I wish bread had no calories too.
Elaine says
I’ve been trying various gf bread recipes for years and this is the first one I’ve found that consistently produces a tasty loaf that looks like regular bread. For my purposes, I converted all the dry ingredients from volume to weight measurements to make it easier to be consistent. Thank you so much for taking the time to get this one JUST RIGHT! I only wish I had found it sooner.
Mēgan says
I’m so happy to hear you enjoy it! 🙂 Thanks for coming back here and leaving me a comment with your thoughts!
Diane says
Made this bread today. I followed the recipe exactly as posted except I used Quick Rise Yeast as I didn’t have the traditional one and the bread turned out beautifully. I look forward to making this bread again and playing around with different substitutions.
Mēgan says
Very happy to hear that, Diane!
Jackie says
I made this and was really impressed. Recently I moved to a higher elevation home. I’m at 58000′ (up from 5200). I had tried some instant yeast in a bread recipe and I liked the way things rose easily, almost too fast. I switched to regular yeast and I can’t believe the flavor in this bread! A few things I noticed: Higher elevation is supposed to make things rise faster. But I found it took a little over an hour to get my loaf to rise sufficiently. Maybe my house is too cool. I took the temperature of the loaf from the oven and it didn’t get higher than 197. I researched and loaf temperature in high altitude is lower because water boils at a lower temperature. Still, for my location, I should be able to get 201 degrees or so. When I used the thermometer in the loaf it came out a little sticky. I was worried that it wasn’t cooked enough. No worries it was great! Thanks for your great recipes! PS for those starting out be sure your thermometer is accurate and your oven temperature is checked and adjustments are made if necessary.
Mēgan says
Hi Jackie,
I’m thrilled you’re so impressed with this recipe! Thanks for coming back here and leaving a comment, especially with all of your notes. That’s really helpful for other readers!
Cv says
I could cry. I made some alterations, based on at-hand ingredients, (Teff sourdough starter/flour and almond flour instead of the millet/oats, plus some seat-of-pants liquid exchanges for the extra water in the starter,) but oh my God. I’ve been wishing for real homemade sandwich or toast bread for so long. It’s fluffy. It’s tender. It chews. You’ve DONE IT. ITS AMAZING!
I recommend using a thermocouple to make sure it is cooked. And yes… to cool before slicing. (Do as I say, not as I do lol)
(BTW Teff has a very graham type flavor to me which brings the bread flavor a long way. So, so good.)
Mēgan says
I’m happy to hear it was a success and that you enjoyed it!
Maggie says
I love this bread. It was my first attempt at gluten free bread. I’ve made it multiple ways. Cinnamon raisin bread, added walnuts, added millet and chia seeds. All delicious
Mēgan says
Wonderful to hear, Maggie! Thank you for sharing that!
Elaine says
While making another loaf today, I realized I should add my recommendation here for anyone searching for a consistently good, regular-size loaf of gluten free bread. I’ve been using this recipe regularly since sometime in 2018 and it NEVER fails. The only thing I’ve done to make it easier for me was to convert all the measurements to metric weights rather than cups–which don’t always produce consistent results. Thanks so much for making it available and keeping it on your website making easy to share the link with others.
Mēgan says
Thank you for such a glowing review, Elaine! I appreciate it so much!
Amanda says
I am combatting a crippling autoimmune disease and have recently found out I have a lot of food sensitivities, gluten and gliadin being two. Unfortunately, rice, flax, and almond also showed up as very high on my sensitivity list, and I am struggling to find any GF recipes that don’t include at least one of these things. All that said, is there any way I could sub out the rice flour here? I’m fairly new to GF baking and prior to this I was just using a store bought GF flour, so I’m not sure what would act as a suitable replacement. Thank you for any advice. I’m desperate for something that tastes “normal,” and this looks amazing.
Mēgan says
Hi Amanda, I’m so sorry to hear about your autoimmune disease and your food sensitivities. To answer your question aboud this gluten-free oatmeal millet bread recipe, you can swap out the rice flour with more sorghum. 🙂 I hope you enjoy it!
Deborah Hunt says
Hey! I made this recipe yesterday and it was really great! I followed it to a T – but baking until internal temp was 210. Today I’m making it again and decided to reduce the liquid by a 1/4 cup. This recipe is a keeper. I want to experiment with psyllium husk at some point, but in the meantime, this is great and I wish I would’ve found your website sooner. Everything I’ve made from your site have been winners.
Mēgan says
That’s such a high compliment, Deborah! Thank you so much!