Gluten-Free Sorghum-Millet Sandwich Bread (Bread Machine) |

Making gluten-free sandwich bread is hassle-free with the help of a bread machine. If your machine doesn’t have a gluten-free cycle, you may use the “rapid rise” or “quick” cycle as I did. It is a good option if you are busy and still needs a loaf of fresh homemade gluten-free bread. However, the trade-off is you will have denser bread. To make it dairy-free, simply replace the butter with extra virgin olive oil.

(Adapted from Gluten-Free Goddess-Delicious Gluten-Free Bread Recipe)



  • 2 cups sorghum flour
  • 2/3 cup millet flour
  • 2/3 cup tapioca starch
  • 2/3 cup potato starch
  • 2 2/3 tsps xanthan gum
  • 1 2/3 tsps salt
  • 2 2/3 tsps instant yeast
  • 1 1/3 cups warm water
  • 3 tbsps honey
  • 2/3 tsp lemon juice (or cider vinegar)
  • 3 large eggs (lightly beaten)
  • 1/4 cup softened butter


  1. Combine flours, starches, gum, salt, and yeast in a large mixing bowl and mix well.
  2. Add the dry and wet ingredients (EXCEPT butter) into the bread pan according to the instructions given by the manufacturer.
  3. Select the “Quick” cycle (2.0 lbs) and press start.
  4. When the ingredients have come together, scrap the sides of the bread pan using a spatula and add in butter. (The dough should resemble a thick muffin batter, adjust the thickness with 1 tbsp warm water or flour if needed.)
  5. When the kneading cycle has ended, remove the paddles and smooth the surface with a wet spatula.
  6. When the bread is done, remove it from the bread pan immediately and cool on a wire rack for 30 minutes before slicing with a serrated knife.
  7. Best serve fresh.
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