Gluten-Free Millet and Flax Seed Loaf

A nutty, egg-free sandwich loaf made with millet flour, ground and whole flaxseed and a gluten-free flour blend, lightly sweetened with maple syrup and raised with yeast. It slices cleanly and toasts well.

Medium gluten free vegetarian dairy free vegan

Prep: 20 min Cook: 55 min Total: 245 min Serves: 12

At a glance: This medium baking recipe yields 12 servings in about 4h 5m (20 min prep, 55 min cook). It uses 12 ingredients — including warm water, instant yeast, maple syrup — and walks through 7 steps. Updated October 24, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Millet and Flax Seed Loaf: When preparing this baking recipe, whole millet and seeds can be packed with grains that contain gluten; buy packages labeled gluten-free. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Millet and Flax Seed Loaf: Millet and flaxseed are naturally free of gluten, and the loaf uses a gluten-free flour blend and psyllium husk instead of flour that contains gluten. Millet and flax are often processed on shared lines, so use millet, flax, psyllium and yeast labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Whisk the warm water, yeast, maple syrup and psyllium husk powder and let stand for 5 minutes, until thick and gel-like.
2 In a stand mixer, whisk the gluten-free flour blend, millet flour, ground flaxseed, xanthan gum (if using) and salt; add the olive oil with the psyllium mixture. Add the psyllium mixture and the remaining wet ingredients and beat with the paddle on medium for 3 minutes into a thick, smooth, sticky dough. Beat in the whole flaxseed.
3 Grease a 9x5-inch loaf pan and line it with a parchment sling. Scrape in the dough and smooth the top with a wet spatula. Mist the top with water and sprinkle with the whole millet.
4 Cover loosely and let rise in a warm place for 45-60 minutes, until the dough is just above the rim of the pan.
5 About 20 minutes before the rise ends, preheat the oven to 400°F (200°C).
6 Bake for 50-55 minutes, until the crust is deep golden and the center reaches 205-210°F (96-99°C) on an instant-read thermometer. Tent with foil after 30 minutes if the top browns quickly.
7 Lift the loaf out with the parchment and cool completely on a rack, at least 2 hours, before slicing.

Tips & Notes

Toast the millet flour in a dry skillet for 3-4 minutes before mixing for a deeper, nuttier flavor in the loaf. Cool it before adding.
Store millet flour and ground flaxseed in the fridge or freezer. Both have oils that go stale and bitter at room temperature.
Slice the cooled millet and flax loaf and freeze it with parchment between the slices so you can toast one at a time.

Common questions

What cross-contamination risk is specific to Gluten-Free Millet and Flax Seed Loaf?

Check warm water, about 110°F, instant yeast, maple syrup before they go into Gluten-Free Millet and Flax Seed Loaf. Whole millet and seeds can be packed with grains that contain gluten; buy packages labeled gluten-free. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Millet and Flax Seed Loaf use?

Gluten-Free Millet and Flax Seed Loaf relies on 2 tbsp psyllium husk powder, 1 3/4 cups gluten-free all-purpose flour blend and 1 tsp xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

How should leftover Gluten-Free Millet and Flax Seed Loaf be stored?

Store millet flour and ground flaxseed in the fridge or freezer. Both have oils that go stale and bitter at room temperature.

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