Baking Gluten Free Bread: Millet Oatmeal Bread

oatmealbread2 Baking Gluten Free Bread: Millet Oatmeal Bread

For years after going gluten free I avoided bread. I was almost too embarrassed to admit to readers that I just didn’t have a gluten free bread recipe. I went completely without bread until we moved to Raleigh. It was here that I discovered Whole Foods Bakehouse Gluten Free Sandwich Bread. For a long time, I really liked it. You kinda had to at $4.99 a loaf. Then one day I decided I couldn’t stand it anymore and decided that I had to make my own gluten free bread. I received a gluten free bread machine for Christmas from my mother (here it is at Amazon) and was determined to create my very own gluten free loaf. Well the fact is I am intimidated by the machine. It is still on my counter in all its glory waiting to be used. My mistake was reading the comments under the great post, First Loaf in my Gluten Free Bread Machine at Karina’s Kitchen. I thought making bread in a bread machine would be easier rather than harder. I am sure it can be, but I decided after reading all those complicated “do’s” and “don’ts” about making gluten free bread in a bread machine that I wanted to bake a loaf of gluten free bread in the oven first. So I had a plan but I needed a recipe. There were some beautiful gluten-free loaves out there. My problem was that sandwich bread really should be tailored to your specific tastes and dietary preferences. I wanted a loaf that did not have cornstarch or bean flour in it. I also wanted my gluten free bread recipe to feature at least three whole grain flours. This is what I came up with- and I truly understand why everyone’s gluten free bread posts have the words ‘finally’, ‘cry’, and ‘at last’ in them! This recipe is a staple so I can’t guarantee that it won’t change with time, so if you try the bread please leave suggestions, tips, and alterations for me to learn from as well. This is the best gluten-free bread I have had and that is why I am posting the recipe. The best part of this bread is the flavor and texture. The big con of this recipe may be the expense of the ingredients (i.e. certified gluten free oat flour, etc). I am sure there are less expensive gluten free flours you could use out there. It is still less expensive than buying a loaf though!!!

oatmealbread Baking Gluten Free Bread: Millet Oatmeal Bread


1 cup brown rice flour

1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour) *If you are sensitive to oat flour, try quinoa flour

3/4 cup millet flour

1/2 cup tapioca flour

1/3 cup arrowroot starch* you can substitute cornstarch if you need to

1/3 cup sweet rice flour

1/4 flax seed meal (you can’t taste it and it adds fiber)

1 Tablespoon xanthan gum

3 eggs

1 tsp apple cider vinegar

1 packet active dry yeast+ 1 tsp granulated sugar for proofing yeast

1 Tablespoon molasses

3 Tablespoons brown sugar

1 1/2 teaspoons salt

4 Tablespoons butter or butter substitute, melted

1/4 cup plus 1 cup heated water (I heated my water to 120 degrees to proof the yeast)


Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off. In the bowl of your stand mixer (I used my paddle not my dough hook for this recipe), sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter together. Heat your water for proofing the yeast. I recommend 120 degrees. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast. Once your yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add your water (should still be warm) to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter. I beat my dough on high for about 15 minutes in my stand mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and place in oven to rise for about 1 – 1 1/2 hours. You can put plastic wrap or a towel over the pan. My house is much too cold right now so I put mine in the oven so that the dough can rise. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees. As you can tell, I am big on thermometers.

Makes a delicious loaf of bread that is eaten in no time. My bread is always consumed within 2 days so I don’t know how long it lasts. I would not refrigerate this bread ( it might get soggy), but I would slice and freeze it for later use.

Notable Helpful Links to this post:

Gluti Girls- Go here to see how she made this gluten free bread in a bread machine.

Gluten Free Gobsmacked- Kate made this bread here using quinoa flour and agave nectar and has suggestions about pan size substitutions.

This recipe is dedicated to Jennefer who asked for a gluten free oatmeal sandwich bread. I hope this recipe leads you closer to that perfect slice of gluten-free bread!

Check out my other gluten free bread recipe with 25 bread baking tips!

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98 Responses to “Baking Gluten Free Bread: Millet Oatmeal Bread”

  1. This looks beautiful!! Great job. I have been enjoying bread again myself…like rediscovery.
    I also strongly believe in the whole grains, thank goodness there are so many out there now that are gluten free!


  2. Nat! I have my own blooooog now. Come visit it?

  3. This looks just wonderful. The details on the yeast were very helpful. My thermometer recently stopped working and I have been researching Amazon, etc. to find a new one. If you don’t mind my asking, what kind of thermometer do you use? Thanks so much.

  4. The idea of making good gluten-free/egg-free/dairy-free bread still overwhelms me, so I do understand.

  5. Thanks so very much, Natalie! I can’t wait to make this bread and tomorrow morning I will be baking away. :) I only have a nine inch bread pan so I will stop and pick up a 10 inch today while I am out – that and millet flour. That’s one I haven’t used yet. Thank you again.

    It looks so very yummy.

  6. Natalie,

    I found this website while doing some surfing. Thought it may be of help with your bread machine.

  7. Natalie – am I still hosting this coming week’s menu swap?


  8. Natalie gave me half of her salami and provolone sandwich yesterday at lunch =) The bread is SO good; much better than any gluten-free store bought brands I have had so far. Thanks for sharing!

  9. Congratulations on your first loaf. I’m curious: do you not want corn starch because it’s made from corn or b/c it has no nutritional value whatsoever?

  10. You have me giggling about the bread machine. I had mine unpacked and in use within a couple hours! But I am a nut that way. I have tried a couple recipes in mine, but mostly I have used mixes with great success. I am really wanting to find a good recipe with more whole grain flours. I have not been able to find millet flour anywhere locally yet. I might just have to order it. I think having the oat flour in the recipe probably gives the bread a great flavor. If I get time in the next couple days I will try your recipe in my machine but I will have to use something other than millet flour. What do you think would be a good substitute for it until I can find some?

  11. SM- I love smelling the yeast in my kitchen. The world of whole grain flours is something I don’t think I would have discovered if I wasn’t gluten-free. I am enjoying trying new flours and grains.

    Meg- I am a fan already!

    Julie- I am not sure which thermometer I use! It doesn’t have a brand written anywhere on it. It is a very inexpensive one from Bed Bath and Beyond.

    Sally- Did you cut out bread or are you using a store-bought bread?

    Tammy- Thanks for the helpful comment. I am going to check it out.

    Caroline- Aw, thanks! I knew you would forget your lunch.

    Mary Frances- I am trying to limit corn.

    Melanie- I am unreasonably afraid of the bread machine. I will use it soon. I just wanted to have a good recipe to play with. I am not sure what would be a good sub for millet. The reason I like millet is because it has such a great flavor. I would try a flour you like the taste of. My Whole Foods just started carrying millet flour in the last year.

  12. Oh, I made it today and it was soooo yummy. I made a few changes because no stores anywhere near me carry millet flour. I increased the oat flour to 3/4 cup and used 1/2 quinoa flour to replace the millet. It was delicious. So much so that my entire family gobbled up most of the loaf while it was still hot. I’ve been trying to find a gf bread that dh will adopt and I’ve finally found it. This bread it perfect – sweet but not too much so, great texture and amazing flavor.

    Thank you very much Natalie. Now how about the perfect oatmeal chocolate chip cookie. That one has alluded me, too. Lol! :)

  13. You had a bread machine in college that did not work i think…
    Natalie we need to get a broken bread machine recovery group together or hey, you could pour a glass of wine and just follow a simple bread machine recipe to start….we’re all waiting to help sweep up the bread crumbs!!! mom

  14. [...] This is the best gluten free bread I’ve ever had.  Ever.  Natalie, you are a bread genius.  In the gluten free cooking world, we have gourmets, goddesses, girls and then there are queens.  Natalie, you are the bread queen!  This bread does not taste like it’s gluten free.  I could not stop munching on it!  I broke all my carb rules for the whole week!  But it was way worth it! [...]

  15. I’m still on a quest to find a loaf that works for us and this gives me something new to experiment with – nice to see one that doesn’t have powdered milk in it since we are casein-free too. Thanks for sharing your experience!

  16. I thought I would give you an update on the loaf I made. I made it Tuesday night and today (two days later) I took some to my mom’s for lunch. She had a friend and me over. We sliced it and served it cold with lunch and it was still just as soft, moist and wonderful as the first day I had made it. This is a wonderful bread and will be my mainstay from now on. I wonder what rolls would be like? Thanks Natalie!

  17. I baked this bread in a 9×5 pan. It rose above the pan before I baked it and then some overflowed onto the floor of the oven. I’ll try it again and keep better watch on the rising. Everyone who tried it today at our family gathering really liked it. I did not bring any home!

  18. [...] Chicken and rice soup, Natalie’s bread [...]

  19. [...] Natalie from Gluten Free Mommy. She’s got a million recipes I’ve had my tummy eye on and now is the time to get them done. I think I will start with her much raved about sandwich [...]

  20. I’m hoping to try this recipe this week. It looks awesome! How much would omitting the flaxseed meal effect it? Should I replace it with something? I just don’t have any, or any money to buy some. ;p

    <3 Beth

  21. Beth- Maybe add another 1/4 cup of flour instead? I am not sure. The batter should be the consistency of stiff cake batter, so watch that. If you have to add more water make sure it is warm. Good luck!

  22. I added a 1/4 cup of garbanzo bean flour in place; my mother is sending me some flax seeds and some millet (perks of having a mom that owns a bake shop!) that I will grind in my food processor for the next time I make this bread, because I definitely will be making it again! It was amazing even with my few little changes. Thanks for a great recipe! Even my wheat-eating boyfriend liked it. :)

  23. Natalie –
    I found a 10 x 5 pan today while shopping in Seattle.

    I found it at Sur La Table. (They are online too.)
    It is made by Chicago Metallic. (Yea! Chicago!)

    I think the reason why you couldn’t find it readily on google was that it is a Chicago Metallic “Commercial” use/size pan.

    I’m ready to go now with my own MONSTER bread pan! Sweet! Bring on the goodness. Baking bread will be a perfect way to recover and reground myself after being away from home.


  24. [...] Your Millet & Oatmeal bread is now one of my all time favorites. Not only does it prove the fact that GF baking is NOT [...]

  25. I’m new to this gluten free thing (also corn free and soy free.) One of my first kitchen projects was to make homemade mayonnaise. It was a necessary staple in my previous gluten-laden life. Well, that little jar has remained untouched in my fridge for two months. The bread I make is okay toasted for breakfast, but sandwiches have lost all appeal. Your oatmeal bread looks divine – like real bread! Can’t wait to try it. Thanks!

  26. Natalie….YUM and YUM! I baked your bread recipe yesterday and the loaf is g-o-n-e! My 9 and 12 year olds were all over it. If my son says something GF is good, then it has to be amazing! I used a Pampered Chef loaf pan and it baked beautifully. I set it to rise next to my not-so-hot wood stove and it only took about an hour to get above the pan. It was *so* hard to decide what to have on the first real piece of bread I’ve had in a year, but the humble pb&j won! Today, it was grilled Telaggio and Ham! I will be baking this every week. Thanks for your recipe!

  27. Hi Natalie,

    In my quest, to learn to bake gf, I’ve been redirected off/on your blog all day long. What a pleasure it has been to learn so much.

    My question.. You have more experience with the different aspects of each ingredient, what would you substitute for tapioca flour here, if you couldn’t eat tapioca??

    I was excited to see Elizabeth Barbone’s substitution for Corn Starch, but its also a mix of arrowroot and tapioca.

    If you have any suggestions, I’d be thrilled. I’m excited that I can eat almost everything in this recipe and look forward to trying it.

    ~Heidi @ CarolinaDreamz

  28. [...] Tuesday– Caldo Verde (Portuguese potato kale soup) and Natalie’s millet oatmeal bread [...]

  29. Natalie,
    your bread is great. Mmmm. Thanks for all the details on temp, making sure the yeast is prepped right, etc. It rose wonderfully. My one issue is that I don’t quite like millet as much as I want to. There’s some little bite to the taste that stands out too much for me. Any suggestions for subs? I so wish I liked it since it is good for you.


  30. Cris- What about sorghum flour?

  31. Okay, today I toasted a piece, buttered it and munched on it on the way to the bus stop and have decided this bread and I are friends after all. The millet didn’t seem to be an issue for me today and that warm piece of buttered toast was a very bright spot in a not too bad of a day.

    I might try with sorghum just to compare. Tonight we made grilled cheese with the bread. Nice to have grilled cheese again!

  32. Cris- I haven’t toasted this bread yet, maybe because I have had to toast bread for so long. Toast sounds really good after my workout today! I need some carbs! Anyway, I loved millet flour immediately, but there are some that took me awhile to love- teff is one of them!

  33. Hi Natalie,

    This bread looks delicious! I’m hoping to make it today/this weekend, but I’m wondering if you know how much yeast is in a package? My Whole Foods store gives me a great deal on yeast in sealed bulk packages, so that’s usually what I go with.


  34. 2 1/4 tsp! :)

  35. Thanks! Wow that was fast, I’m looking forward to eating the bread!

  36. Wow! This looks so good! I’ve milled our own whole wheat and made our own bread for 5-6 years. Recently I had a positive IgA and IgG. My TgG was drawn but I don’t know the results yet. My children all show signs of possible celiac. So, I’m going to have to start getting creative with baking.

    One of my questions (I’m still in the “lots of questions” phase), will I have to get rid of my grain mill, my Zo bread maker (I was never able to get a good loaf out of it–I don’t know why), my plastic bowl for the Bosch mixer, and my little toaster oven?

    I think I would like to have a grain mill for milling the brown rice and maybe millet. For years I’ve shared with people the advantages to home milling, one of them being that you don’t lose the vital oils and enzymes that help you digest it (these have to be taken out to give the flour a shelf life). It seems weird to go to buying flour at the store now.

    Also, I’m debating whether or not I will need a bread machine. Have you broken out your bread machine yet? It seems like there’s more room for error when using the bread machine because you’re not just trying to perfect a recipe, you’re also trying to figure out the right settings for your particular machine.

    Let me know what you conclude!

    Thanks so much from this newbie.

  37. Betty,

    I think you should get rid of everything and start over. It will be fun to pick out those new items and then you won’t have to worry about cross-contamination. I have not used my bread machine yet because I find it easier to develop recipes without one. Some people love their bread machine and swear by it, but i think for the most part (esp. in the beginning) it is easier to make gluten-free bread by hand. If you do get a bread machine make sure to read Karina’s post (link above) and the comments on her post. And I think it could be really fun to mill your own flours but there may more to mill than you are used to! :)

  38. This recipe looks great and I intend to try it.
    I do however disagree that Betty should throw out her grain mill. I think mine is my most valuable possession. I grind brown rice ($.90 pound for fine grind instead of $3.00 a pound and it’s fresh) I store enough in the fridge for a week. I add 1 cup of quinoa to every four cups of brown rice. It adds nutrition and doesn’t change the recipes. I also grind mccann’s irish steel cut oats (2 cups a week) again, cheaper and fresher.
    Betty I own a bread machine and have never used it either, but a kitchenaid mixer is almost a must.

  39. Sheri- You are so right! I grind several flours as well. I think a flour mill is a great idea for going gluten-free. I just replaced a lot of my stuff when I went gluten-free.

  40. Hi Everyone,
    I’ve made gluten free bread before a while back. I tried a mix for pizza dough I used to bring pizza to a party for a friend and was surprised how good it was, especially after having to spoon the dough! Lol, I’m so used to kneading dough. So I wanted to find a recipe for gluten free bread. We don’t stay completely away from gluten, my problem is with fibromyalgia and I find that wheat tends to make the fibro worse. So we’ve been baking a very fluffy white bread with white spelt flour and I don’t eat much of it. I just tried a recipe by substituting other flours for 3/4 of the spelt flour. The flours I used: whole spelt, quinoa, brown rice, oat, millet, amaranth, tapioca and some whole rolled oats. I also added sesame seeds, walnuts and sunflower seeds. The recipe calls for an egg white. I’m wondering if using just the white will make your loaf lighter. I use the yolk for brushing on the top of the bread. I used yeast, no xanthan gum (where do you get that, anyway?) The other things I used where soy milk, honey and margarine, the healthy kind. It was basically the recipe we used before but with substitution of the other flours for the majority of the spelt.

    The loaf rose slowly and didn’t rise at all once I put it in the oven. So although it’s definitely edible, it’s too dense compared to what I wanted. I realized I didn’t use the right amount of yeast as I was using a double recipe and forgot to double the yeast too. Would xanthan gum help?

    I’m going to try this again. I have to do some more research on the xanthan. Any ideas or tips would be helpful.

  41. Laura- Bread is so tricky that it is hard for me to help sometimes! Did you use the 10 inch pan? Obviously having made gluten free pizza dough before you know that bread dough looks MUCH different than regular bread- too much flour and not enough water could contribute to a dense bread. This bread is denser than some gluten free breads, however, it should rise fine and make sandwich bread. It should have risen more than you are describing. Using warm carbonated water might help. As you suggested, using lighter flours will help the lightness but might not add as much nutrition. The xanthan gum really isn’t optional in this recipe and will help- I would definitely double the yeast too. Good luck on your bread baking!!! Thanks for letting us all benefit from your bread baking :)

  42. You have my humble thanks. This is the first decent tasting bread I have eaten since I received my diagnosis. My newly 7 year old daughter baked this bread yesterday in our bread machine. I was beyond happy that her very first foray into baking on her own turned out such a wonderful loaf. thank you

  43. Hi, and thanks so much for your blog. I googled looking for gluten free bread recipes and ended up on your great blog. Glad I did as I have bookmarked and will return.

    We eat gluten free because of my wife Jackie’s intolerance. I have esophogitis and some breads seems to upset me.

    Jackie is convinced it is the wheat in the bread that upsets me and wants me to go gluten free to test her theory.

    With every tummy upset I have, she is getting closer to her wish. Thanks again for the great blog.

    Regards, Ross.

  44. HEIDI, I’m sorry this response is a bit belated, but I just discovered this blog (YAY–I’m already excited)! According to one of the better books in my food allergy cooking library (In addition to being a multiple food allergic cook, I’m a bookworm), ARROWROOT can be used interchangeably with TAPIOCA starch. Have you tried that?

    Now I have a QUESTION of my own: I’m one of the unfortunate few allergic not only to wheat (not gluten), but also to eggs (not to mention corn, soy & paprika–go figure). Anyone know if this recipe could be made with egg replacer or otherwise adapted to be EGGLESS?



  45. Chipmunk-

    People have made this recipe egg-less successfully using an egg replacer.

  46. thank you sooo much for this recipe! i’ve been gluten-free for just under a year and this was the first loaf of yeast bread i had ever made. thank you for making bread un-scary for me!

  47. Dear Natalie

    Can you pls tell me if eggs are a must in your recipe? We are vegetarians who avoid egg and I am having great trouble finding a bread this is both gluten free and free of eggs.

    Bhushan, Pune, India

  48. K C- I know that this bread has been made successfully without eggs, but I have not tried it. You may wish to add more fat to the recipe if you use an egg replacer. Good luck!

  49. [...] out my other gluten free bread recipe, Millet Oatmeal [...]

  50. Thanks a ton!

  51. Any substitute for “sweet rice flour”?

  52. i give you a high five for the Millet Oat flour bread, i didn’t have all the ingredients but eyeballed and substituted with things i have already, such as coconut flour… i’ve baked bread for many years but this was easy, and even 14 old granddaughter loved it!!

  53. Hi–So happy to find this recipe when our local Whole Foods ran out of Prairie Bread and won’t restock till next week! My 5 YO daughter with celiac is very picky, so I made this with the expectation that she probably wouldn’t eat very much of it. As predicted, she was put off because it wasn’t warm (I always have to heat up the prairie bread to make it palatable), but she didn’t totally turn up her nose, so I consider it a success.

    One question: the dough had a very strong bitter aftertaste that is reduced in the final product, but what is that from? If it’s the millet, can I substitute quinoa? I’m trying very hard to figure a packable bread to send with her to school, since she’ll be at school all day this year, and lunches are a huge problem for her (her school is nut free and PB&J are her staples).

    Thanks for your advice!

  54. Kathryn,

    It could be the millet. Try the quinoa sub but you may need to vary the liquid measurements too.

  55. Natalie,

    I have my bread dough rising in the oven right now…and I just can’t believe it is actually like real bread dough! All stretchy and everything, like, well, like it has gluten in it. Is it the Xanthan gum? I can’t get over it.

    The only problem I had is that somehow I ended up with these hard chunks in the middle of the dough. I don’t have a mixer, so I mixed it in a bread machine. Could that be why? I also made a couple of substitutions for flours I didn’t have, trying to be aware of the different types of flours and what they’re used for. Maybe that is the reason.

    Anyway I tried to break up the hard chunks as best I could, and I’ll write back about how the bread came out.

    Thanks so much!


  56. UPDATE:

    OMG, this was fantastic! Thank you so much.

    I didn’t notice the “chunks” after baking. It rose right over the pan, just like “real” bread dough (I couldn’t believe my eyes), and it smelled delicious in the oven. The smell was just like the way my bread machine loaves used to smell while baking.

    I only had one 8″ loaf pan, so in addition to making some substitutions (because I didn’t have oat, tapioca, or sweet rice flour), I also halved the recipe, but otherwise followed your instructions to the letter.

    Next time, I think I will decrease the salt (I used 3/4 tsp. for half of your recipe; next time I’ll try 1/2 tsp.). Also, I think I’ll replace the brown rice flour with sorghum, if you think that would work. I like sorghum better for some reason.

    I’ll list the ingredients I used below. In brackets, I’ll give the ingredient(s) of yours that I replaced. I’ll also include the rough estimates I made of calories and carbohydrate grams in parentheses, since I count these.

    Ingredients I used:

    1/2 cup brown rice flour (I will use sorghum next time) (287, 57)

    1/4 C sorghum [1/4 cup oat flour] (120, 22)

    1/2 C millet flour [3/8 cup millet flour + 1/6 cup sweet rice flour] (260, 46)

    1/3 C arrowroot [1/4 cup tapioca flour + 1/6 cup arrowroot starch] (123, 32)

    1/8 C (2 T) flax seed meal (60, 4)

    1.5 tsp. xanthan gum (15, 3)

    3/4 teaspoons salt (next time, I’ll use 1/2 tsp.) (0, 0)

    1.5 tablespoons brown sugar (70, 17.5)

    2 eggs (160, 0)

    1/2 tsp apple cider vinegar (0, 0)

    1.5 tsp. honey [molasses] (30, 8)

    2 tablespoons butter or butter substitute, melted (200, 0)

    1/8 cup plus 1/2 cup heated water

    1 packet active dry yeast + 1 tsp granulated sugar for proofing yeast (I didn’t cut this in half) (20, 5)

    TOTAL: (1345, 195)
    Cut into 16 pieces: (84, 12) per piece



  57. UPDATE 2:

    I made the bread again this morning, replacing brown rice flour with sorghum flour, and reducing the salt to 1/2 tsp. I loved it! I think maybe I am one of those “bitter tasters” and so I’m very sensitive to even slight bitterness, which is how brown rice flour tastes to me.

    I also combined the yeast water with the egg mixture before adding it to the dry ingredients. I think this may have helped avoid the “chunks” I got yesterday.

    The dough was wetter, and it rose faster and higher. I still can’t believe gluten-free dough can rise!

    Anyway, thanks so much. You have given me faith in gluten-free bread!


  58. ….We just haven’t eaten much bread for the past year, but since I have found this bread recipe we have been eating quite a lot of it…..

  59. I broke my mixer with a tough gluten free dough. I bought a new bread maker because my old one was worn out (teflon coating) and the bread kept sticking.
    Do you have suggestions on how I can use my old bread maker to just mix the dough. I can’t tolerate the blade holes when I cook the bread in the breadmaker.
    I am experimenting as I wrote on just kneading the dough in the machine then letting it rise and baking it in a loaf pan. I am concerned because I mixed the ingredients together and used your recipe, but then kneaded it in the breadmaker. (I usually add the yeast to the dry ingedients on top wehn making bread in the maker.
    Well, Iw ill see how it comes out..just thought maybe someone had done it this way and has some suggestions.

    I bought a new breadmaker but it doesn’t have a 1 rise cycle that seems to be needed for gluten free bread (and my hubby threw out the box so I can’t return it!)

  60. This is without a doubt THE best GF bread I have ever tasted. I follow your recipe to the letter, and I’ve made it at least a dozen times! Perfect every time! Thank you for this recie.

  61. I made this bread and as the texture is great, but it is too sweet to use as a sandwich bread. Also, size wise it is not large enough for sandwich slices.
    I noticed many of the ingredients are like Tom’s Celiac Light bread-minus the chickpea flour …do you need to have that much sugar to get the yeast activated? Do you think that adding cream of tartar as Tom does will make it rise more?
    I also don’t want to try the bread with less sugar if that is a factor in the texture.
    So far, the only bread my daughter like is Delands millet/Rice. We buy it at whole foods. I like the bread alot, but I need to make one that she can use as sandwich bread for school. Maybe if this bread was “less tasty”..if you know what I mean.

    I have literally tried over 50 gluren free bread recipes, and my daughter says she only like Delands. It is a Bakery in Florida where we live that sells in Whole Foods.

  62. I’ve been eyeing this recipe for a few days, and I finally made it last night. Yum!!! My husband and I love it!!! I substituted agave nectar for the sugar and brown sugar, and I ground up some quinoa in my coffee grinder to make quinoa flour to substitute for oats. I love quinoa – I’m so excited to get protein in my bread!!! Next time I might try finding a way to put in quinoa and gluten free oats, because I love the taste of oats…

  63. Oops!! I also wanted to say that I didn’t have the right size loaf pan, so I just shaped it like a french loaf and baked it on a cookie sheet. It worked fine this way, and the Bread Gods didn’t come down and smite me or anything. :) The wrong shape didn’t affect the taste one bit! But I think I will go track down one of those big loaf pans for next time I bake a loaf…tomorrow at the rate we’re eating this one!

  64. THANK YOU!! I thought bread was a thing of the past, then I was blessed to find your website and this bread recipe!! I got THE bread machine, you know, the one with the gluten free cycle, and this was the maiden GF loaf. My whole family, all but one not GF, ALL of them like it more than my wheat bread! I cannot get millet flour here, so I substituted sorghum flour, and it turned out just fine. This will replace whole wheat bread in my home, and subsequently much stress too! You are a God send!

  65. I’ve read a couple of great reviews on this bread! I’m anxious to try it. Where do you purchase the gluten-free oatmeal from? I’ve had a hard time finding it :) . Thanks!

  66. I just made this – my very first loaf of gluten free bread. I used quinoa since I’m not eating oats yet. It came out great! I’m so excited. I haven’t had bread for months. Thank you.

  67. [...] in the last couple days I have been gluten/dairy/egg-free bread making (this is our second loaf, it is so [...]

  68. [...] I tried out a recipe from scratch and this bread is awesome. We all keep eating it and it is supposed to just be for [...]

  69. “Finally” is absolutely right. This is the best bread that I have made in the past 5 years of baking gf bread. The directions are great, too. I really like the idea of using the thermometer, because baking bread in Montana can sometimes be tricky. Thanks for the great recipe!

  70. I’m new to gluten free baking. Tried your bread last night. Ground some of the grain in our Kitchen Aid mill (a rice mix, tapioca, millet, oats). Substituted flax for the xanthan gum and buckwheat flour for the sweet rice flour. The delicious aroma swept through our entire house. The bread is a tad crumbly, but tasty, especially toasted. Thanks so much for sharing your recipe.

  71. [...] After many a dismal loaf of store bought gluten free bread, I have stumbled upon a recipe from that is quite yummy and really pretty easy.  I have just been slicing and freezing for storage [...]

  72. [...] After many a dismal loaf of store bought gluten free bread, I have stumbled upon a recipe from that is quite yummy and really pretty easy.  I have just been slicing and freezing for storage [...]

  73. ok so I realize you have upwards fo 60 comments on this bread… but i just had to leave another. I’ve been struggling to come up with a good recipe for GF bread that doesn’t have soy or dairy and I just couldn’t find one. well I have many quick breads, biscuits and such but no good yeast bread. UNTIL NOW! this is fabulous!! I was sitting in my car daydreaming the other day about how to use quinoa in place of GF oat which stands in place of wheat for traditional Challah and I knew there had to be a way. so I got right to computer and searched around and i found this recipe. I figured i’d find lots of good info and I’d have to paste together different ideas and do some experimenting (rarely do I actually use someone else’s recipe). but when I came across yours it was actually free of anything on my extensive “can’t eat” list AND I actually had every ingredient in my home! I was psyched and i couldn’t resist giving it a try exactly as you did. Of course i used quinoa (I’m allergic to oats, GF or not). This bread is fabulous! my family loves it!

    I could kiss you!!! seriously, it is better than I even expected. (we are own our third loaf in two days… don’t tell anyone!)

  74. I had great success with this bread, rose and baked perfectly, and looked just like “regular” bread! I do have one question. The three GF bread recipes I have tried all have turned out ok, but have this flavor that I can’t stomach and they end up in the garbage. They all contain different flours though. I realized there is only one common ingredient and that is apple cider vinegar. I didn’t think it was a big deal to use red wine vinegar (that’s what I had on hand) since its only a teaspoon or two. Do you think that is what has ruined my bread? I feel silly now and hope its an easy fix. Sent hubs to the grocery store for apple cider vinegar last night. :)

  75. Great recipe, Natalie — Tried it first time today, perfect! However, I couldn’t find anything called “sweet rice flour” so I used quinoa instead. Works just fine.
    Thanks again, my sweetheart REALLY thanks you.

  76. I am a baker, and have recently had 2 kids diagnosed with Celiac. All my days are gone of grinding my wheat berries and now I have been exploring many other grains. However I came across your bread recipe and made it, the kids loved it, and we did too.
    The second time I made it, I replaced the sugar for honey and it came out much softer and better than before, I am able to leave it on my counter. I also quadrupled the recipe in my Bosch mixer and was able to get 5 sandwich loaves out of it. I froze 4 and we are eating 1. I am feeding a family of 6 2 growing teens! Thanks for your recipe. Will have to try some more.

  77. Wow looks delicious! I will be making this for sure!

  78. [...] willing to take the extra time, I highly recommend this bread. It cobbles together what is so far my favorite GF bread recipe with Reinhart’s delayed fermentation [...]

  79. Excellent recipe! I had some doubts about going gluten-free, ’cause I love bread. This is better than the wheat bread I use to make so I am a happy camper!.

    My first loaf wasn’t too tall (4.5 W x 8.5 L x 3 tall) but tasty, good texture (not crumbly) and will work perfect for sandwiches! I couldn’t find sweet rice flour so I substituted white rice flour. I buy active dry yeast in bulk, so 1 rounded tablespoon did the job.

    I used my Zojirushi BBCC-V20 bread machine and a custom cycle recommended by them (15min preheat, 25min knead, 55min rise, 55 min bake). It rose well and looked like it would have a nice dome, but half way into baking the top flattened out and the sides pulled away from the pan. I may try a shorter baking time next time, or the wheat cycle recommended by The Gluti Girls. Can anyone suggest another cycle?

    Thanks again!

  80. I LOVE this recipe!

    I’ve been through a good portion of Bette Hagman’s bread book and several online recipes with loaf after loaf of dense, sunken, tasteless bread that starts crumbling the next day (even despite the “you’ll never know it’s not wheat!” claims on every recipe).

    I’ve been making this bread weekly for almost 2 months now and have had only 1 loaf not turn out (I accidentaly doubled the salt!). It taste good, has great texture, and really does keep so much better than normal GF loaves.

    The only changes I’ve made is substituting the molasses for agave nectar (I just don’t care for molasses), and regular rice flour for the sweet rice flour (hard to find item). I am planning to try other variations with the recipe (i.e. cinnamon breakfast bread and rolls) when it is not so hot to have the oven going. I have a tendency to undercook the bread just ever so slightly so it feels more moist a little longer (my current loaf on the counter was made 5 days ago and I’ll probably start toasting it tomorrow).

    Oh, and I got my 10″ bread pan from Walmart actually. It’s a good solid commercial grade pan, I think I got it for maybe $10 to $12.

    But anyways, THANKS SO MUCH for this recipe! I try to share it whenever I happen to meet a fellow GFer!

  81. I was wondering if there is another flour you would suggest in place of both the rice flours. Also, my daughter is allergic to yeast. Can baking powder and baking soda replace yeast and how much should I use. This recipe sounds great and would love to try it! Just found out my daughter is allergic to gluten, soy, wheat, yeast, rice, oats and eggs. Searching the interest for help! Have to find a good bread recipe! Thanks in advance for your help!


  82. I like this bread because it didn’t turn out too heavy, like most gluten free breads. I haven’t been happier with any recipes! Love this one and will make it again.
    Kitchen Scales

  83. I am not a good baker myself.
    But I would definitely try baking one of those GF bread Millet. It looks so yummy.. nice recipe..

  84. I dont have bread machine, how can I cook that in the oven? is there any way?!

  85. Hi Natalie!

    I have made several trips to the store and finally have all of the ingredients to make this bread! The only thing I don’t have is sweet rice flour. Do you think I can substitute more of one of the other flours for the sweet rice flour? Also, can you please tell me if the high active yeast will work in place of your dry active yeast? If not, I got the wrong kind and will head back to the store! Thank you and I look forward to your response to try your recipe out! :)

  86. I am so happy to have found your website. I made the millett oatmeal bread and it was wonderful. Oddly, I can’t seem to get the pizza dough right. I think I’m adding too much water. I’m planning to make it again tonight and will eventually get it right (for now I’m blaming it on the elevation. I’m in Marietta, Ga. Should I adjust the liquid? I see so many great looking recipes on your website. I’m looking forward to doing lots of baking and am awaiting my newly ordered grain mill. I’ve been reading your website since I found it a couple of weeks ago. I went gluten free cold-turkey about a month ago and gave up bread completely. Guess what, I skin completely cleared up!!! (and I dropped 12 pounds the first week) Must have been inflammation. People have even asked me (at my office) what diet I’m doing. Anyway, I really missed having some bread (funny I never missed it before I found out I shouldn’t have it)… :) I’ve never been a big bread eater since I thought it had little to no nutritional value. Your recipe has really been helpful. Now when I have bread, I know it’s GOOD for me. THANKS SO MUCH!!

  87. Nat, do you have any yeast free bread recipes? I’d love to have a couple of good yeast and gluten free bread recipes. Can a person use enough baking powder to overcome the lack of yeast. If so, what’s the ratio? Yeast is usually used about 2 1/4 tsp. at a time, so if I want to use enough backing powder to get the same lift, how much would I use? If you don’t know, give me your best guess.

  88. When I read this I seriously got chills. I’m hoping this is the recipe that will finally work. my step-dad has been attempting to make a gluten-free bread for my mom that, she has celiac’s. And everytime it has collapsed he’s tried it in a bread maker and in the oven. the same thing happened to me last night as well when i tried to make cupcakes. They were the same consistency as bagels, which is good because now i could probably make her a bagel! Well Im so excited to tell my step-dad about this recipe in the morning ill let you know how it comes out

  89. [...] original recipe is Oatmeal Millet Bread. I make the original recipe several times a week and it is my new favorite sandwich bread. I [...]

  90. I just wanted to say that this bread ROCKS! Thanks for sharing your amazing recipe! I have tried so many bread recipes in the past year and yours is the best by far. I love the taste and the smell. I had to leave the house to keep from digging in before it cooled. That strategy paid off because when it was sliced, there was no hint of gumminess. I never knew that waiting for the bread to cool was the secret. Thanks again!

  91. search google = yeast substitute

  92. This is such an awesome recipe. My best friend has a gluten allergy, and for being gluten free– this is very tasty! Most recipes are just so heavy without flour, but this one turns out great. I can’t wait to try more from your site.. Kudos.


  93. Any ideas for replacing the eggs? My husband doesn’t eat them.

  94. You mentioned that your bread has been made successfully egg free by others…do you have any idea what egg replacers have been used? I’ve tried making it with my flax gel egg replacer and it just doesn’t rise at all and it’s too dense. I might try baking powder + oil + water

  95. This looks like a good recipe. One question is that I do not eat eggs. Are the eggs in the recipe for taste or to hold the bread together like gluten would? Can I make this without eggs and get a nice loaf? One last question. Can I use regular oat flour? Does most oat flour have gluten in it?


  96. Has anyone else calculated the cost of one loaf of this bread? This recipe has become our staple but I just estimated that it costs about $8 or $9 for one loaf. Does this sound right?? Any ideas on how to make it cheaper? I don’t want to give it up since it’s SOOOO good but I can buy a loaf of Udi’s for $3 or $4, this makes it hard to justify making my own bread to my hubby :(

  97. It’s very yummy!

  98. I usually use almond flour in place of the oat flour and it comes out really nice, just wondering though…do you think you could use quinoa flour instead of the rice flour??

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