3 Ingredient Millet Flax Bread

3 ingredient millet flax bread is a reliable anytime loaf for sandwiches, snacks and toast. Quick & straightforward to make, the bread is vegan, gluten-free, oil-free, & yeast-free.

You may have tried millet flour in my100% Millet Sandwich Bread, orChia Millet Bread. Or, perhaps, millet flour is brand new in your repertoire. Regardless, I am confident you will want to give my latest gluten-free millet bread a go. It is a great loaf of toasting bread/ sandwich bread.

Here is more incentive: (1) You likely have two of the three ingredients –flaxseed meal (rich in omega-3 fatty acids) and baking powder–in your pantry already; (2) the bread batter comes together in less than 5 minutes; (3) no rising is required and (4) the baking takes an hour.

Introducing hearty, wholesome, so satisfying3 Ingredient Millet Flax Bread.

Recipe Benefits

• Gluten-free
• Vegan (egg-free & dairy-free}
• Yeast-free
• Xanthan gum-free
• Psyllium-free (no whole psyllium husks or psyllium husk powder)
• Oil-free
• Sugar-free
• Nut-free
• High in fiber
• No starches (e.g., cornstarch, arrowroot or tapioca flour)
• Only 3 ingredients (plus water & optional salt)
• Straightforward to make and bake

Benefits of Millet and Millet Flour

Millet –a food staple for thousands of years–is a high-fiber ancient grain that is naturally gluten-free. “Millet” is used for multiple varieties of a cereal grass, but here in North America the commonly available variety isproso.Pearl milletis the most common variety cultivated worldwide.

Millet has a low-glycemic index (i.e., no sugar spike after eating). Further, it is high in B vitamins, calcium, iron, potassium, zinc and magnesium. It has a mild flavor, with subtle flavors of dried corn. It is relatively low in cost, too.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

To make this plain loaf, you will need:

• Millet flour
• Flaxseed meal (ground flax seeds; preferably golden flaxseed meal)
• Baking powder

You will also need some water (I use filtered water from my tap) to make the batter. Salt is optional, but I recommend adding it, if you eat salt.

Tip: Grind Your Own Millet Flour

If you have a high-speed blender, or a small electric coffee grinder, you can grind your own flour from whole millet.

High speed blenders will turn millet into millet flour in about a minute. If using a coffee grinder, you will need to grind about 1/4 cup (maximum) at a time. Place any extra flour in an airtight bag or container and freeze until next time.

Food processors do not work for grinding whole millet into fine flour (the millet seeds are too hard to be broken down by the food processor blade).

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

Step One: Preheat Oven and Prepare Baking Pan

Preheat the oven to 350F (180C). Prepare a 9×5-inch (22.5 x 12.5 cm) loaf pan by lining with parchment paper (to prevent the bread from sticking to the pan). If you do not need the bread to be 100% oil-free, you can spray (with nonstick cooking spray) or grease/oil the sides.

Step Two: Mix the Dry Ingredients

Whisk the millet flour, flaxseed meal, baking powder and optional salt in a large mixing bowl until blended.

Step Three: Stir in the Wet Ingredients (Water)

Add the water to the bowl of dry ingredients. Use a rubber spatula or large wooden spoon to stir until completely combined into a thick batter.

Step Four: Transfer Batter to Pan, Slash Top

Working quickly (you want to get the bread into the oven as soon as possible), transfer the batter to the prepared baking pan. Use a spoon or spatula to spread the batter evenly and smooth the top.

Using a sharp knife, make a lengthwise slash through the batter (at least 1/2-inch/1 cm deep).

Step Five: Bake the Bread.

Bake the bread in the preheated oven for approximately 60 to 65 minutes until risen, the surface of the bread is golden brown and cracked, and a skewer inserted near the center of the bread comes out clean.

Let the bread cool, in the pan, on a cooling rack for 15 minutes.

Remove the bread from the pan and cool the loaf completely on a cooling rack.

Cut into Slices

Once cool, cut the bread into slices. This is a sturdy loaf with a tender texture.

What is the Texture & Taste?

Texture:This is a firm sandwich loaf with a tender, biscuit-y crust.

Taste:The flavor of the bread is a lot like whole wheat bread. It is equally satisfying with sweet and savory spreads, fillings and toppings.

So, go ahead, make this your go-to sandwich and toasting bread!

FAQ

• How should I store the 3-ingredient millet flax bread?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.
• Can I use different flours (in place of the millet flour and flaxseed meal)?No, I do not recommend it. The proportion of wet and dry ingredients is particular to millet flour and flaxseed meal. I have many (MANY!) more straightforward, minimalist, vegan, gluten-free bread recipes here on Nbirz. Type “bread” or “sandwich bread” into the search engine for options.
• My bread came out gooey in the middle. Why?The most likely reasons are the following:

1. Ingredient measurement issue.Weighing flours is the reliable way to ensure accurate results. But mis-measurement can also occur at times for plain reasons, such as distraction (it happens to all of us).
2. Oven temperature is off.I regularly check my oven temperature setting using an inexpensive oven thermometer. Check to make sure the oven is accurate before baking. If the oven is too hot, it can force a faster rise to the bread, followed by a collapse while cooling.
3. Baking powder is old.Expired baking powder will prevent the bread from rising properly, resulting in dense centers.
4. Waited too long to get the bread in the oven.The baking powder begins reacting as soon as the batter is mixed. For reliable rising, it is important to get the bread in the oven asap after mixing. In particular, preheat the oven so that it is at full temperature once the batter is mixed. If the mixed bread batter sits around while the oven preheats, it will not rise properly, resulting in dense, underbaked middles.
5. I forgot to make a slash in the bread before baking. Will it still bake ok?Yes! Adding the slash on top forces to steam to escape from the place of your choosing (in this case, in the center, for an even loaf). Without the slash, the bread will still bake fine but the steam will more likely push through on one side (see photo below) for a misshapen but still satisfying loaf.

Variations of 3-Ingredient Millet Flax Bread

Consider adding :

• chopped fresh herbs, dried herbs or spices to the bread batter to vary the flavor. For example, 1 to 2 tablespoons of dried Italian herbs or herbes de Provence or 2 to 3 teaspoons of ground cumin, curry powder, garlic powder, or onion power.
• a small amount of sweetness to the bread (about 3 to 4 tablespoons maximum). If using a liquid sweetener, decrease the amount of water by the amount of liquid sweetener you are adding. Consider adding some sweet spices, such as cinnamon, nutmeg or cardamom, as well as vanilla, too.
• a sprinkle of toppings, such as chopped nuts or seeds, before baking.

Happy baking! Let me know if you bake a loaf. I would love to know how it turns out.