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Cook: 45 minutes


  • ¾ cup warm water, at about 40° – 45°C
  • 1 packet instant/rapid rise yeast (7 g)
  • 1 ½ cups millet flour (200 g)
  • 1 cup tapioca starch (140 g)
  • 2 tablespoons granulated sugar (30 g)
  • 2 teaspoons Xanthan gum
  • 1 teaspoon table salt
  • ½ teaspoon baking powder
  • 3 large eggs, whisked
  • 2 tablespoons olive or vegetable oil
  • 1 teaspoon apple cider vinegar

Whisk together water and yeast in a small bowl and allow to stand for five minutes while you measure and mix the dry ingredients.
In the bowl of a stand mixer, combine millet flour, tapioca starch, granulated sugar, xanthan gum, salt, and baking powder. Whisk to combine. Fit the stand mixer with the flat (K) paddle attachment. Add the yeast mixture, eggs, oil, and vinegar. Mix on medium speed until smooth. Dough will be soft and sticky and not firm.
Butter or spray a 21.5 x 10 x 7 cm loaf pan with non-stick cooking spray and line with baking paper. Spread dough evenly into the pan. Spray a piece of plastic wrap with non-stick cooking spray and place plastic wrap loosely on the pan. Allow dough to double in size. This takes about one hour. On a cold day I put mine on a hot water bottle wrapped in a towel and then I cover everything with a tea-towel.
When dough has doubled in size, preheat oven to 180°C. Remove plastic wrap from the top of the pan.
Bake until the internal temperature of the bread reaches 100°C, about 45 minutes. (If the crust gets too dark before the internal temperature reaches 100°C, place a piece of foil onto the bread. This prevents the crust from burning.)
Remove bread from the oven and allow to cool until about lukewarm. Transfer bread to a wire cooling rack, wrap in a tea-towel and allow to cool completely. When cool, slice with a serrated knife.
Store bread on the counter for up to three days or freeze sliced bread, wrapped in freezer wrap with waxed paper between each slice, and placed into a freezer container, for up to six weeks.

Recipe Notes:
This easy recipe for gluten-free sandwich bread contains no corn, dairy, or soy.

Recipe and photo: Annatjie Heydenrych

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