Bread Gluten-free Vegan

Gluten free millet olive bread (homemade flour mix)

Gluten free millet olive bread made with homemade flour mix not store bought

Hello my sweeties! How have you been doing?!
Days are getting cooler here in northern Italy, summer is slowly giving way to Fall and I thought that this easy recipe for gluten free millet olive bread, made using a homemade flour mix, is the perfect occasion to switch on the oven again after having totally forgotten about its existence during the steaming hot summer days.

Gluten free millet olive bread loaf

These past couple months I took some time off from posting new recipes, both because I decided to start a dedicated Italian recipe page (so should you have Italian friends and family curious to experiment with free-from recipes, I’ll be forever grateful if you let them know about it!) and then I took a couple weeks off from work too and spent some quality time with my sweetheart D.
SOOO much needed, I tell ya.

Gluten free millet olive bread loaf

I had first made this olive millet bread a while back, the taste was really good, but the texture wasn’t what I wanted.
So I made a few more tries and finally found the right amount and mix of ingredients.
I love experimenting with homemade flour mixes for bread, just like I did with my buckwheat bread, neither D. nor I are huge fans of store bought gluten free pre-made mixes, also because their main ingredient usually is corn flour, which he can’t have (and I avoid corn as much as possible too).

So, I’ll be happy if you let me know if you try this gluten free olive millet bread!
It keeps soft for a couple days (keep it well sealed in a dry place) and when it dries off you can either toast it in a pan and make bruschettas, or slice it and freeze it, so you can heat it up directly in a toaster whenever you want!


Pane senza glutine al miglio con olive mix farine naturali no mix pronti
Print Recipe
4 from 1 vote

Gluten free millet olive bread (homemade flour mix)

Gluten free millet olive bread loaf made using homemade flour mix, no store bought pre-made mixes
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 10 slices


  • 7 oz gf brown millet flour (200 gr)
  • 5.3 oz gf brown rice flour (150 gr)
  • 5.3 oz gf potato starch (or other gf starch) (150 gr)
  • 1 tsp salt
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0,3 oz gluten free dry yeast (9 gr)
  • 3 tsp guar gum
  • 1 tsp sugar / agave or maple syrup
  • 14.1 oz lukewarm water (400 gr)
  • 2 tbsp olive oil
  • 5 oz (ca) olives (150 gr)


  • Pre-heat the oven at 390 F / 200 C
  • Mix the dry ingredients
  • The dry yeast I use doesn't need to be activated and you only have to let the batter proof for 10 minutes before putting it into the oven. Check the instructions on the bag of the yeast you are using 
  • Add the wet ingredients and mix well
  • Add the olives to the batter and keep some for decoration on top
  • Pour the batter in a greased loaf pan and let it proof as per instructions on your yeast bag
  • Bake for 40-50 minutes, depending on your oven (insert a toothpick in the loaf, when it comes out "clean", the bread is ready)
  • Let the loaf cool down before slicing it



  • Reply Mai March 18, 2020 at 9:45 am

    4 stars
    Hi! I just found your recipe on Pinterest and made it today. The “batter” was more like a dough. Is it supposed to be more watery like an actual batter? Or doughy and shapeable? But the inside came out pretty good and wonderful, but the outside is sooooo tough! I wonder if I did something wrong or 400g of water is just not enough?

    • Reply Sweet Sensitive Free March 18, 2020 at 12:46 pm

      Hi! Thank you for your comment! The batter is meant to be more watery, closer to a cake batter. Surely the crust should be crunchy, but not tough (eeek, sorry about that). It can really depend on the brand/quality of the flour used, so maybe your flours absorb more water and you may need to add some water to make it “batter-y”. Hope this helps!

    Leave a Reply

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.