Gluten-Free Bread

Dry Mixture

  • 1 cup (120 grams) millet flour (could likely use quinoa or oat flour for either the millet or the sorghum flour–although I haven’t tried yet)
  • 1 cup (136 grams) sorghum flour
  • 1/2 cup (60 grams) tapioca starch/powder (could substitute another starchy flour like sweet rice flour, cornstarch, or potato starch) (So far, I have used tapioca starch and arrowroot powder with great results.)
  • 1/2 cup cornmeal (almond flour would be an option)
  • 1 1/2 teaspoons kosher or sea salt

Wet Mixture

  • 1/3 cup plus 2 cups warm water, divided use (see temperature recommendations below)
  • 2 1/4 teaspoons active dry yeast (1 package)
  • 1 teaspoon plus 2 tablespoons honey (divided use; may substitute pure maple syrup for vegan option)
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup ground chia seeds (measure after grinding; see notes*)
  • 1/3 cup (24 grams) whole psyllium husks (make certain the words “whole” and “husks” are on the label, although it will be ground like flax meal)

Optional topping

  • extra virgin olive oil
  • poppy seeds
  • sesame seeds


  1. In a large bowl, mix the dry ingredients (the millet flour, sorghum flour, tapioca starch (sometimes called tapioca powder), cornmeal, and salt. Set aside. This mixture may be mixed in advance and stored in an airtight container in a cool, dark place for several weeks or even months (just check the sell-by date). Prepare a 9×5-inch loaf pan by greasing it and lining with parchment. (I line the parchment like a sling so all but the short ends of the pan are covered. This makes for much easier removal of the cooked bread.)
  2. Add the 1/3 cup warm water (the temperature of this water should be between 105 to 110 degrees F) to a medium bowl or a 4-cup liquid glass measure. Add the yeast and the 1 teaspoon of honey, and whisk together. Let the mixture rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly and appear to nearly double in volume. If not, pour it out and start over.
  3. Once the yeast has activated, pour in the 2 cups warm water. To aid the rising process, I like for this water to be in the temperature range of 120 to 130 degrees F. (Do not exceed 135 degrees; if you don’t have a quick-read thermometer, err on the cooler side so as not to kill the yeast.) Stir the 2 tablespoons honey, the olive oil, ground chia seeds, and psyllium husks into the yeast mixture. Let stand for 2 to 2 1/2 minutes (but not any longer–this is important) to let the chia and psyllium expand and gel. Stir again. The mixture will appear quite gelatinous. This is good.
  4. Pour the wet mixture into the dry mixture, and stir with a large wooden spoon until mostly incorporated. The mixture will be rather thick. Then knead the dough on a floured wooden board–or right in the bowl if you prefer–to fully incorporate the flour and create a dough that feels mostly smooth and stretchy–a little sticky is okay. (If the dough seems really sticky, sprinkle it with extra millet or sorghum flour, a little bit at a time, and knead until the dough holds together and isn’t too sticky. If the dough seems too dry, sprinkle with a little warm water, and proceed until the dough feels smooth.**) Form the dough into a loaf shape, kneading a little more as you shape it to eliminate any air pockets, and then place the dough in an even layer in the prepared loaf pan. Place the pan in a warm spot to rise. I have a proof setting in my oven; you can also place the bowl over a pot of warm water. Allow the dough to rise for 1 hour or until doubled in size. Rising time will vary based on the surrounding temperature.
  5. When the dough is nearly risen, preheat the oven to 400 degrees F. If desired, lightly brush the top of the loaf with olive oil and sprinkle with sesame and/or poppy seeds. Bake the loaf for 30 to 35 minutes. (In my oven, the loaf takes 33 minutes. The best possible way to determine doneness–when the bread is properly cooked through the center–is to use a quick-read thermometer. The internal temperature should read between 190-195 degrees F.) Remove from oven and cool completely before slicing. This is very important as the bread will be gummy inside when warm. Once cooled, the texture should be perfect–pliable, not crumbly, and easy to slice–and resemble a hearty, whole wheat bread.


  • *Whole chia seeds can be easily ground in a coffee bean grinder. If using a blender, you will need to grind a bigger quantity so that the seeds catch in the blade. The chia seeds will increase in volume after going through the grinder, so measure after grinding. Store any leftover chia “powder” in a jar in the refrigerator.
  • ** Weighing all of your ingredients will to achieve a dough that has just the right amount of moisture. Too too much flour can result in a dense loaf while too much water can result in a gummy loaf.

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