Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free flour blend that is made up of lighter flours/starch (such as rice flour, potato starch, corn starch or tapioca starch), to ensure a lighter final texture. I do NOT recommend gluten-free blends that include heavier flours (such as garbanzo bean flour) as that may result in a denser final texture.

Xanthan Gum: Xanthan gum acts as a substitute for gluten in gluten-free flours, and helps the ingredients to bind better together. If your gluten-free flour blend does not already include it, make sure to add it in.

Millet Flour: Since this is a millet bread recipe, millet flour is essential. You can either make your own homemade millet flour or buy it online. If you would like to make this bread with another type of whole grain flour such as buckwheat flour, brown rice flour, amaranth flour, sorghum flour, or quinoa flour, feel free to replace the millet flour in a 1:1 ratio of the flour you wish to replace it with.

Psyllium Husk Powder: In this recipe, the psyllium husk powder helps the ingredients to bind better together and allows it to dome properly. I do NOT recommend that you swap out the psyllium husk powder with any other ingredient.

Baking Powder: In addition to the yeast, baking powder helps the bread to rise a little more. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free baking powder.

Instant Yeast: I like using instant dry yeast because there is no pre-activation period required.

Sugar: The sugar is required as food for the yeast to feed on so the yeast activates and produced the gases required to make the dough rise. Do not leave out the sugar – the bread will not taste sweet as the sugar will be consumed by the yeast.

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, feel free to use another vegetable oil such as olive oil, avocado oil, coconut oil if you prefer.

Apple Cider Vinegar: The apple cider vinegar (ACV) helps to create an acidic environment and reacts with the baking powder to help the bread dough rise more. If you don’t have ACV, you may also use white vinegar or wine vinegar in equal quantities.

Warm Water: Make sure the water is between 105F – 110F as the warmth is required to activate the yeast, but if the water is too hot, it will kill the yeast. I use water because it’s the easiest, but you can also use warm non-dairy milk such as almond milk or cashew milk if you want to add more flavor. If you are not lactose-intolerant, feel free to use normal milk instead.

Eggs: The eggs give the bread more rise and taste, and I personally haven’t tried making this bread without eggs. However, if you are allergic to eggs or want to keep this recipe totally vegan, feel free to substitute the eggs with aquafaba or an egg-replacer.

Storing/Freezing: To store, place the cooled millet bread in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled bread with a few layers of plastic wrap or place it in a freezer-safe container or ziplock bag and freeze for up to 3 months. Let the frozen loaf thaw completely overnight in the refrigerator before slicing. Alternatively, you can slice the bread beforehand and freeze it already sliced, so you can remove a slice at a time from the freezer and toast directly.