Millet-Sorghum Bread

There are lots of delicious gluten-free breads out there, but not if you are allergic to dairy and eggs as well.  Udi's has some lovely-looking loaves, but all of them contain egg whites.  So, I have to bake my own allergy-free bread.  The other day, I came across this blog post by Authentic Simplicity for a gluten-free, dairy-free, egg-free bread made from millet and sorghum flours.  I slightly adapted it to be a little sweeter and discovered an easy, delicious gluten-free bread. 

Like most bread recipes, this one starts with whisking together the drying ingredients first.

The next step is to combine the wet ingredients.  Before mixing with the dry ingredients, make sure they are pretty warm (105-115 degrees).  This will help activate the yeast.

Once the dough is thoroughly combined, pour it into a greased bread pan and spread it out evenly.

Let it rise in a warm area for about 35 minutes.

Then, bake it in a 400 degree oven for another 35 minutes:

The result is a slightly sweet, wonderfully chewy bread that can be used for toast, sandwiches, or simply by itself.  It reminds me of a rustic bread - crunchy on the outside and chewy on the inside.  My daughter was thrilled to enjoy yummy bread again!

Shared on: Natural Living Monday, Gracelaced Monday, Slightly Indulgent Tuesday, Allergy Free Wednesday, Wheat Free WednesdayGluten Free Fridays, Healthy Vegan Friday, Whole Food Fridays

Recipe (adapted from Authentic Simplicity):

Millet-Sorghum Bread

  • 1 c millet flour
  • 1 c sorghum flour
  • 1 c tapioca starch
  • 1 t xanthan gum
  • 2 t sea salt
  • 4 T honey
  • 2 t instant yeast
  • 2 T coconut oil, melted
  • 1 1/2 c dairy-free milk, warmed to 105-115 degrees (I used coconut)
Cooking Directions
  1. Whisk together the dry ingredients thoroughly in a large bowl.
  2. In a medium bowl, whisk together the liquid ingredients.
  3. Pour the liquid ingredients into the dry ingredients and beat with a wooden spoon until you have a thick batter.
  4. Pour the batter into a greased 8x4 loaf pan. Set on top of a warm oven, and cover with plastic wrap or a moist towel. Allow to rise for about half an hour, until it reaches the top of the pan.
  5. Bake in a 400F oven for about 35 minutes. Remove from oven and cool in pan on wire rack for about ten minutes, then remove from pan. Cool completely before slicing.
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  1. This bread looks gorgeous! I am getting into making my own bread at the moment.

    I would love it if you would share this with my blog hop, Healthy Vegan Fridays:

    Have a great day!

    Katherine :)

    1. Thanks, Katherine! I'm glad to hear Healthy Vegan Fridays is still going strong! I will be there this Friday!

  2. Sounds GREAT!! YUMM
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from