Gluten-Free Millet and Flax Seed Loaf
By the Gluten Free Recipes team ·
This wholesome loaf boasts a delightful nutty flavor from millet and flax seeds, with a tender, slightly chewy crumb. It's a satisfying and versatile bread perfect for toasting or enjoying as is.
At a glance: This medium baking recipe yields 4 servings in about 55 minutes (30 min prep, 25 min cook). It uses 9 ingredients — including certified gluten-free all-purpose flour blend, xanthan gum, certified gluten-free baking powder — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Millet and Flax Seed Loaf: When preparing this baking recipe, to prevent cross-contamination, ensure all utensils, bowls, and baking surfaces are thoroughly cleaned. Always use ingredients that are certified gluten-free, as even trace amounts of gluten can be harmful In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Millet and Flax Seed Loaf: This recipe is gluten-free, relying on a blend of gluten-free flours and starches for structure. It avoids all gluten-containing grains.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
- 1 tsp xanthan gum
- 1 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 1 cup warm water or unsweetened plant-based milk
- 2 large eggs, at room temperature
- 3 tbsp olive oil or melted unsalted butter
- 0.5 cup cooked millet
- 0.25 cup ground flaxseed (flax meal)
Instructions
- 1
In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure there are no lumps and the dry ingredients are well combined, which should take about 1 minute.
- 2
In a separate medium bowl, whisk together the warm water or plant-based milk, room temperature eggs, and olive oil or melted butter until thoroughly combined. This mixture should be smooth and emulsified, taking approximately 1-2 minutes.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Add the cooked millet and ground flaxseed to the mixture. Stir with a sturdy spoon or spatula until a thick, cohesive dough or batter forms, about 2-3 minutes. The dough will be stickier and softer than traditional dough made with gluten-containing grains.
- 4
Lightly grease a loaf pan or line it with parchment paper. With lightly oiled hands or using the parchment paper, shape the dough into a loaf within the pan. Allow the dough to rest in the pan for about 10 minutes before baking to allow the ingredients to hydrate.
- 5
Bake in a preheated oven at 375°F (190°C) for approximately 25-30 minutes, or until the loaf is golden brown on top and sounds hollow when tapped. A toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing, which is crucial for the best texture.
Nutrition (per serving)
Tips & Notes
- Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
- Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
- Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
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