Easy Gluten-Free Sandwich Bread with Millet Flour
This is the loaf you reach for every single day. Soft in the middle, a proper crust on the outside, and it toasts beautifully. Just add yeast, oil, and water to WEATZERO® Bread Mix, real gluten-free bread, no wheat, no compromise.
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Notes
From Experience: Wins, Fails, and What Stuck:
This dough might feel unfamiliar at first, but that’s the shift from wheat to something better suited to your body. Once you trust the process (especially the rest + remix step), the results are consistent, soft, and genuinely satisfying. Weigh Your Flour. Gluten-free flours don’t behave like wheat and don’t weigh the same by volume. For accuracy and consistent results every time, use kitchen scales. This is key to getting the texture right. Optional Additions (Make It Yours) Stick to one or two additions at a time. Keep total add-ins around 20–30g max so the structure stays reliable. It’s easy to get excited and throw everything in, but too many extras can weigh the loaf down. Simple tweaks give you the best results and keep the texture right Water temperature matters (37°C/100°F). Too hot kills the yeast, too cold won’t activate it. No thermometer? Dip your finger in; if you can comfortably hold it there and count to 10, you’re in the right zone. Mix thoroughly to hydrate the flour. Unlike wheat dough, this needs proper mixing so the flour can fully absorb the liquid. Don’t rush this step; it sets the foundation for structure. Rest the mixture for 10 minutes. This step matters. It allows the WEATZERO® millet flour to hydrate properly, improving texture and giving the dough a more cohesive, wheat-like feel. Mix again after resting. Once rested, give the dough another mix as per the method. You’ll notice it becomes smoother and more uniform, which helps create that soft, consistent crumb. Expect a different dough feel. It will be softer, stickier, and slightly more moist than traditional wheat dough. That’s exactly how it should be. Trust it. It comes together beautifully during baking. Adding more flour will throw off the balance and result in a dense loaf. Prepare your tin properly. Don’t skip this step. A quick oil and light flour dusting makes all the difference—it helps the loaf release cleanly, keeps your crust intact, and saves you time on cleanup. It’s one of those small things that makes bread baking feel easy and reliable every time. No second rise needed. Unlike wheat dough, this gluten-free dough only needs one proof. Once it’s risen in the tin, it’s ready to bake, no knocking back or reshaping required. Remove from the tin immediately after baking. Letting it sit in the tin traps steam and creates a soggy crust. Turn it out straight away. Cool completely before slicing. This is non-negotiable. Cutting too early leads to a gummy texture. Give it time, you’ll be rewarded with a soft, fluffy crumb.
Ingredients
- 425 g WEATZERO® Bread Mix – weight using a scale
- 500 mL Water, warm – (37°C / 100°F)
- 7 g Dried Instant Yeast – 1 standard sachet
- 20 g Canola Oil – or any vegetable oil
Optional Add-Ins (Gluten-Free, Use any one)
- 20 g Linseeds (Flaxseeds), Whole, or
- 20 g Sunflower Seeds, Whole, or
- 20 g Pumpkin Seeds, or
- 20 g Mixed Seed Blend (Any of the Above)
GF Bread Equipment
Method
Make the Dough
- In the stand mixer bowl weigh the WEATZERO® Bread Mix, Add the yeast, oil and water.
- Using a spatula, mix everything together first. This helps fully incorporate the flour and prevents dry pockets.
- Once roughly combined, attach your mixer:Stand mixer: Beat on speed 3 for 2 minutesHand mixer: Beat for 2 minutes until fully combined.The dough will be thick and sticky, this is exactly what you want.
Rest & Hydrate
- Let the dough rest for 10 minutes. This step is essential, it allows the WEATZERO® flour to fully hydrate and improves the final texture.
Prepare the Loaf Tin (While Dough Rests)
- Lightly grease your loaf tin with oil, making sure you cover the base and all sides, corners included. You don’t need a thick layer, just enough to create a light coating. If you’re not using the bread mix itself for dusting, you can use any gluten-free flour like rice flour or tapioca starch.Once coated, hold the tin over the sink and gently tap out any excess flour. You’re aiming for a thin, even dusting, not a thick layer.
Final Mix
- After resting, beat the dough again: You’ll notice the dough becomes smoother and more cohesive.Stand mixer: 1 minute on speed 2Hand mixer: 1 minute
Transfer & Proof
- Transfer the dough into the prepared tin using your spatula.Using a wet spatula or damp fingers, gently smooth the top. This helps even out the surface and shape the loaf.
- Cover loosely with a clean cloth or plastic wrap.
- Leave in a warm place for 60 minutes, or until the dough rises just above the rim of the tin (doubles in size)
Preheat the Oven
- Preheat the oven to 200°C (392°F) (fan-forced) / 220°C (conventional) (428°F).For best results: Use conventional (non-fan) oven mode with steam (ice cubes in the oven). This helps the loaf rise better and creates a soft, even crumb.
Bake
- When the dough has risen:– Place 3 ice cubes at the base of the oven (this creates steam and helps the loaf rise)– Removing the plastic cover or cloth, gently place the loaf tin into the oven. Do not knock or handle it roughly. Close the oven door carefully to avoid disturbing the rise.
- Bake for 50 minutes, or until the loaf is golden brown and sounds hollow when tapped.
Remove and Cool
- Remove from the tin immediately and cool completely on a wire rack (at least 90 minutes) before slicing.
Storage & Shelf Life
- Room Temperature: Store wrapped in a clean cloth or in a bread container, covered (not airtight), for up to 2 days. This keeps the crust from going soggy while maintaining a soft interior. In cooler weather, it can last a little longer; keep it in a cool, dry place to maintain freshness.Refrigerator: Store in an airtight container for up to 5 days. Toast before serving to bring back the best texture.Freezer: Slice before freezing and store in a sealed bag for up to 3 months. Thaw at room temperature before toasting for the best texture and even heating.
Toasting Tip
- Gluten-free bread takes a little longer to toast and may need a second round to reach that golden colour. Because WEATZERO® bread has a higher moisture content and no gluten structure, the surface takes a little longer to crisp up in the toaster; so give it an extra minute or two to achieve that golden finish.
