Gluten-Free Millet Herb Bread
Dense, rustic gluten-free bread studded with millet flakes and fresh parsley. The soft dough ferments for 90 minutes before baking at high heat, developing a golden crust scored with diagonal slashes. Pumpkin seeds add textural contrast. Bake in the lower oven half for even browning.
Ingredients
- 3 ¼ cups gluten-free flour blend, universal type
- 3 ½ oz millet flakes
- 1 packet baking powder
- 1 ½ tsp salt
- 1 ¾ oz pumpkin seeds, roughly chopped
- ¾ cube fresh yeast, approximately 30 gactive dry yeast0.5 weight or ~7g for 30g cubeleavening
slightly longer rise may be needed
- 2 bunch flat-leaf parsley, leaves strippedchives1:1 by weightherbaceous
milder onion flavor
- 2 cups water
- 1 egg white
- 2 tbsp vinegar
- 1 egg yolk
- ⅓ oz millet flakes, for topping
Instructions
- 1
Combine gluten-free flour blend, millet flakes, baking powder, and salt in a stand mixer bowl.
- 2
Roughly chop pumpkin seeds and crumble yeast, then add to dry mixture.
- 3
Strip parsley leaves and blend with water, egg white, and vinegar.
- 4
Pour parsley mixture onto flour mixture and knead with K-beater attachment until soft and wet dough forms.
- 5
Transfer dough to lined baking pan and cover. Let rise at room temperature for 90 minutes.
- 6
Preheat oven to 425°F.
- 7
Brush dough with egg yolk and scatter millet flakes over top.
- 8
Make 5 diagonal slashes about ⅓" deep with a sharp knife.
- 9
Bake in lower oven half for about 1 hour.
- 10
Remove from pan and cool on a wire rack.
Tips
Use a stand mixer with K-beater attachment for optimal gluten-free dough development.
Blending fresh parsley with water before mixing distributes herbs evenly throughout.
Good to Know
Wrap cooled bread in cloth or place in bread bin at room temperature for up to 2 days. Freeze wrapped bread for up to 1 month.
Dough can be refrigerated after shaping for up to 8 hours; allow extra rise time before baking.
Slice and serve warm or toasted with butter and cheese.
Common Mistakes
Do not skip the lower oven placement to avoid uneven baking and pale bottom crust.
Do not under-hydrate the dough to avoid dense crumb in gluten-free loaf.
Substitutions
Vegan Options
General Alternatives
slightly longer rise may be needed
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