The gluten free market has (thankfully) BOOMED in the past few years. I was diagnosed with celiac about ten years ago now, and let me tell you, there was basically nothing out there; and what WAS on the shelves all tasted like cardboard and was sky high in carbs/sugar. Mind you, at the time I was living in a small town and not in the city. Nevertheless, not a great time for a diabetic celiac. Today is MUCH different. Almost every grocery store has a gluten free section and recipes are just better. Packaged food doesn’t (all) taste like dust now. It may never taste or feel like wheat food, only because it can’t. It’s a sad realization to make but a good one. Gluten free food will just have to be it’s own thing. And you know what, that’s okay with me.


Although things have changed for the better, there are still a few small lingering problems:

  • Prices are still very high, as expected. Of course they are. Gluten free is a health category so, as such, products will be a little more expensive than gluten-y products. In most cases, buying all the ingredients for a product will get you more for your money. Woohoo!

  • When buying products, you don’t know the quantity of the ingredients. Of course, you know that the ingredients listed first fill the majority of the recipe, and then taper down in quantity through the list. However, this is one reason that I bake my own products.

  • A lot of good breads are finding their way to the shelves, not the fridge! This is exciting, but remember, gluten free bread stales quickly. Having said that, I’ve wound up with bread that is less than fresh. For a long while I didn’t notice. But you know, after making my own breads I realize that I just got used to that dusty taste. Ew, right. Haha. I still buy bread all the time because I don’t always feel like waiting so long to eat it. I just never go through it fast enough though, and always wind up throwing it out. Anyone else with me?

The biggest change for a lot of people is finding bread that doesn’t make them want to cry. I don’t blame you! Who misses sandwiches, eggs and toast, French toast, a nice baguette,or garlic bread with pasta? I do! Or… I did ?.

Here we have sandwich bread. One of the many important breads to have in your recipe box – or saved to your favorites on your computer!

Check out some of the other bread recipes on this site too!

A couple notes about the process

When initially mixing the recipe, it will be very wet. You won’t have the ability to knead it but I suggest that you mix it vigorously, either by hand or with a stand mixer. You will wind up with a mixture that you can fold like this:


This recipe is designed for a 9.25 x 5.25 loaf mold. If you are choosing to use a smaller pan (9×5 or smaller) then you’ll have to reduce the recipe. I originally got this recipe from the lovely Gluten-free Baking  where a smaller pan was used. I did make some modifications to get this bread but they are similar recipes.

The reason for this note is because the dough rises significantly if you don’t bake it right away. Take a look (the first picture was taken after the first hour though so it had already risen – also, I forgot to grease the plastic wrap, so a lot came off 🙁 lesson learned):

millet2        millet3

There you have it though! Your own sandwich bread! I hope you enjoy it.



1 cup warm water

2.5 tsp active dry yeast

2 cups Millet flour

1 1/3 cup tapioca starch

2.5 tbsp granulated sugar

2.5 tsp xanthan gum

1 tsp salt

3/4 tsp baking powder

4 large eggs

2.5 tbsp olive oil (or preferred cooking oil

1- 1.5 tsp vinegar (or apple cider vinegar)


  1. In a small bowl, 1 cup of water, the sugar, and the yeast. Whisk together.

  2. In a separate bowl add millet flour, tapioca starch, xanthan gum, salt, and baking powder. Combine well. Next, add eggs, vinegar and oil. Mix until smooth. You can do this using a mixer on medium speed or a silicon spatula. The dough will be very wet and fairly thin for bread dough.

  3. Grease a 9.25×5.25 pan (this is the only size pan I have at the moment) or a 9 x 5 pan. Add the dough.

  4. Next grease a piece of plastic wrap and then spread it over the pan Spread dough evenly into the pan and then stretch plastic wrap over the top, greased side down.

  5. Allow the dough to rise. It will rise quite a bit. At this point you may wait an hour and then bake, or leave it in the fridge after the hour is up. I left mine in the fridge overnight

  6. When you are ready for baking, preheat oven to 350°F and remove plastic wrap from the top of the pan.

  7. Bake for about 45 minutes or until the internal temperature of the bread reaches 210°F (If the crust gets too dark before the time is up place a piece of foil onto the bread to prevent the crust from burning – I wouldn’t worry too much though)

  8. Remove bread from the oven and allow to cool for about 10 minutes. After it has cooled, place the bread on a wire cooling rack to cool completely.

  9.  You now have amazing sandwich bread! ENJOY


It’s common for gluten free bread to stale quickly. Storing in the fridge doesn’t help very much. It will keep for about a day or two on the counter. If you don’t think you can eat the whole thing in that time then cut half the loaf into slices, place wax paper between the slices and then store in a container or bag inside the freezer. Voila!



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