Millet and Sorghum bread
Easy to bake gluten free bread which can be made into burger buns. You can also make with and without eggs. Flavour is different but they are both equally satisfying. To make it vegan replace the three eggs by 3 tbsp of flaxseed flour and 7.5 tbsp of water.
Servings Prep Time
1loaf 10minutes
Cook Time Passive Time
40minutes 2hours
Servings Prep Time
1loaf 10minutes
Cook Time Passive Time
40minutes 2hours
  • 170grams warm water
  • 7grams instant yeast
  • 85grams millet flour
  • 85grams sorghum flour
  • 113grams arrowroot flourreplace by tapioca flour if you can’t find it
  • 2tbsp sugar
  • 2tsp xanthan gum
  • 1tsp salt
  • 1/2tsp baking powder
  • 3 eggsor 3 tbsp flaxseeds and 7.5 tbsp of water
  • 1tbsp olive oil
  • 1tbsp cider vinegar
  1. Measure the warm water into a glass with the sugar and the yeast. Let it stand for 5-10 minutes until it starts to foam.
  2. Shift the flour and through it together with the rest of the ingredients into a mixing bowl.
  3. Using the stand mixer flat paddle mix all the ingredients at medium speed. You may need to stop from time to time and scrape the bowl to make sure everything gets mixed evenly.
  4. The dough will be quite thin and sticky. Carefully tip it into a prepared loaf pan or with wet hands make 4-5 even round and flat “balls” or baguette shape. All of them will work well. Cover with cling film and let it raise until they double in size (up to 2 hours) but leave some room for the dough to raise, if it sticks to the dough it will not raise well.
  5. Bake for 40 minutes at 180 degrees centigrades.