100% Millet Sandwich Bread (vegan, gluten-free, no yeast)

Vegan gluten-free 100% millet sandwich bread is the new white bread! This fine-textured, crusty loaf has a toasty, mild corn flavour that goes with everything and makes a superior piece of toast. Easy to make, it is also oil-free, sugar-free, yeast free and perfectly delicious.

Prep time: 10 minutes – Cook time: 1 hour 30 minutes – Inactive time: 5 minutes – Total time: 1 hour 45 minutes.

Ingredients:

2 and 1/2 cups (400 gr) millet flour
2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
2 and 1/2 cups (600 ml) water
1 tablespoon cider vinegar
1/3 cup (27 gr) whole psyllium husks

Instructions:

Preheat the oven to 160C. Spray or grease a 22.5×12.5 cm loaf baking pan (or line with parchment paper).
In a large mixing bowl, whisk the millet flour, baking powder, salt and baking soda until blended.
In a medium bowl whisk the water, vinegar, and psyllium husks until blended. Let stand for about 5 minutes until thickened into a gel.
Add the psyllium mixture to the flour mixture and mix (using a wooden spoon, rubber spatula, or clean hands) to completely combine into a dough. Scrape the bottom and sides of the bowl to combine all of the ingredients (the dough will be thick). Gather the dough in a rough ball (while still in bowl).
With moist hands, shape the dough into a loaf shape to fit the loaf pan. Place in the prepared pan. Use moist hands to smooth the top and round the sides slightly. If desired, sprinkle with optional toppings.
Bake in the preheated oven for 90 minutes until the surface appears pale golden brown, dry and crusty. The bread will sound hollow when tapped. Cool in the pan, on a cooling rack, for 15 minutes.
Remove the bread from the pan and cool completely on the cooling rack before slicing.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.

Vinegar Options: An equal amount of any other vinegar, or lemon or lime juice, can be used in place of the cider vinegar.