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millet bread
Hi! I just stumbled on this site looking for a recipe for Millet bread with no wheat or gluten!
Has anyone found one? We love DeLand's Bread!
We have to order through a co-op and do not always get all that we need and I would love to supplement if anyone has a good recipe out there.
thanks , Denise
I find that looking for a millet bread recipe is not as simple as I thought it would be. People think that millet can be combined with all sorts of othere kinds of things like, wheat, oats, soy etc. I wish to find a bread recipe, or a place to purchase, with ONLY Millet as the grain. Help!
Barbara Wagner
I, too, am looking for a millet bread recipe. If they can make it in Deland, why can't I make it too. I want only millet as the flour.
I am looking for millet bread recipes & oatmeal bread recipes. I love Deland Bakery breads..and the ingredients in the millet special & oatmeal bread is perfect for my very strict diet. Does anyone have recipes for these breads that do not have yeast in them?

Deland bakery doesn't give out its recipes- and Jenny, their breads have yeast- you can follow the gluten free bread thread, and also, DO look at Bette Hagman's Gluten-Free Baking book!
The DeLand Bakery Breads, are now available in NY NJ, for more info.

Making tofu cream cheese
Does anyone have a recipe for making tofu cream cheese. I am desperately looking for this recipe.

Have any of you ran an ELISA test on the Deland bread? I have a friend who is a celiac. She tells me that she sent a sample of the Deland bread to the American Institute of Baking and that it tested as having 10% or more gluten. I didn't believe her, so I ordered an ELISA test kit to test it for myself. Sure enough, my test came out positive for high levels of gluten. I would love to see what other people who do this test come up with.

Sorry to hear about DeLand's bread.
Sami's bakery in Tampa has a millet/rice flat bread. They deliver anywhere.
jeff vacha
Anyone know where I can order the Elisa gluten food test kits? I can't seem to find them for sale anywhere.


jeff vacha
Anyone know where I can order the Elisa gluten food test kits? I can't seem to find them for sale anywhere.




Sami's Bakery is online- let us know if you are satisfied- Ellen

When I first tasted the Deland millet bread, it seemed to good to be true. Texture like wheat, even smelled like wheat when I toasted it. The best alternative to wheat bread I have ever tasted. Tried many times to do a version of it at home and have never come close. For one thing, millet (whether golden or dark as in the Indian bajri flour) when used alone is a very crumbly flour. Products fall apart. But Deland's is nothing like that. It holds together -- just like wheat. Now, after reading a few of the other postings, I am wondering if I was right to begin with. Is Deland really wheat and yeast free? Or is it possible, they are comitting some kind of consumer fraud?
I suspect their ingredients are not simply what they list. And if that's the case, it's a serious matter, for obvious reasons. Unless they are using a form of millet that is not available to the general public, there is something very strange going on here. And perhaps some health consumer authorities should investigate it. FDA, for example. Does anyone else suspect Deland is misrepresnting their ingredients?
Bill Purvis

I do not believe the Deland is using wheat in their millet bread as I have to many friends that are wheat and gluten intolerant that use the bread with no bad reactions. If someone thinks of wheat around these people they react badly to it. So I don't need the FDA to tell me there is no wheat in their breads. If my wheat intolerant friends can eat it with no reactions that better than the FDA. I trust my friends not the FDA.
Some of the bread has yeast and many do not and the baking powder is not the type with aluminum in it.

I understand why Bill feels that way. But other postings on this page tell the story that when this bread is tested it shows up with gluten. That should not be the case if the ingredients are the ones that are stated on the label. Something fishy is going on here. The presence of gluten and the fact that no one seems able to make anything close to this bread using the ingredients they state on their label. all seems to add up to something more than meets the eye. And it's the job of protection agencies to guard consumers against possible health fraud.

OK guys, time out on the 'tudes.

Celiac disease or gluten sensitivity is a very difficult condition. It can take years to heal the intestinal damage even after the diet has had all offending items removed. And it doesn't go away.

I don't have a label for Deland bakery, so I can't judge about the ingredients. If someone were to post the ingredients, then we could talk meaningfully about whether/ how much gluten might be in them. It is also possible that an Elisa test, which is positive at 20 parts per million, might pick up cross contamination from flour of other breads baked in the same pans, etc. Deland is involved in interstate commerce, realistically the likelihood that they would risk their whole business on fake millet loaves is possible but small.

What Bill says is true, many celiac sufferers can tell better from their reaction than from anything else whether the food is sufficiently gluten free for them. There is also a range of sensitivity and it is possible that the rare super-sensitive might not tolerate ANY cereal products.

To get info on the Elisa gluten test, email

Even regular wheat bread is not 10% gluten- the highest protein flour itself is at the most 13-14% protein, which includs the gluten and any other proteins- so I do wonder how the American Baking Institute got their numbers on the sample. The Elisa test for gluten is positive at 20 parts per million, yes million, not exactly "high levels of gluten".

As to "why can't I make it at home?" An impossible question without the ingredient list. But do please take a look at the Hagman Gluten-Free Baking book if you want to make really good gluten-free bread at home. One thing she talks about is the need for a bread machine for many of her recipes, because their more fragile rise can't take kneading and shaping by hand.

So like the playground lady used to say, "Play nice!" Marko, if you want to discuss further one on one, please use the email contact address at the bottom of the page, or post an email address with your responses.


I have found this bread to be excellent. I don't believe it has gluten because I and my son would react. Of course, contamination of batches can happen. The ingredient list is millet flour, zucchini, brocoli, cabbage, carrot, carrot juice, water, baking powder, sea salt. Granted it is expensive, but worth it. Since we've also have to eat yeast free, bread had become a once in a while treat anyway. I discovered a bonus too. I found that not eating much bread has decreased the weight and waist. ;)

re: my above message. I forgot to mention that I think this is the bread that the writers at this site are talking about. The label calls the bread "Zucchini Bread" but there is no typical zucchini bread consistency to it. It looks and tastes like a white bread.

on a celiac server list I am on, there was testing to show that Deland bread has gluten. My daughter cannot use it. If you contact the company now, they will tell you their bread is not sutible for a gluten-free diet. They used to say it was, however they retracted that as many people have complained due to reactions. Their website has also been changed to say home of the millet bread and not home of the gluten-free millet bread. Apparantly, they are in another facility and there are cross contamination issues. Deland Bakery: (386) 734-7553.

I see on their labeling Deland now is saying, "Processed in a non Gluten free facility. Contains traces of Wheat, Gluten, or Yeast."
I've thought there was something fishy about their products from the start. I suspect their label is an attempt to cover up the fact that these problem ingredients are not merely found in trace amounts since they have moved to a new facility. But that these ingredients have been an essential, non-reported part of their product from the start. I still contend it is impossible to make the type of product they make using only the ingredients they list!

where does it say "Processed in a non Gluten free facility. Contains traces of Wheat, Gluten, or Yeast?" I'm in CT and a local health food store owner (originally from Florida) has Deland bread. I just bought some the other day but don't see that mentioned on the label. Odd.
I'm also looking for a wheat and gluten free pizza. Any ideas? Whole Foods has a frozen one on a very thin crust that is horrible. Has anyone found a good one.
I dont know what celiac is, but my daughter and i have systemic candidiasis. and we are trying to find a recipe for millet bread with yeast, sugar, or any other flour. would really appreaciate it if some one has one and is willing to share.

OOOPPPSS!!!!! i mean without those ingredients

Tourist 5678 -- the latest shipment to Whole Foods in Massachusetts (about a week ago, around June 21) from Deland Bakery now has the label that includes the quote about Wheat, Gluten and Yeast.
wow. do you think that's what makes their millet bread so... breadlike? I just tried making bread w/ a recipe i'd found using the same ingredients and it came out dense and crumbly. :-/

btw - thanks for responding!


Although there are over 6000 kinds of millet, and their textures do vary, it is TOUGH to bake with. Without gluten or a related protein some kind of vegetable gum/gell, it is very likely to be crumbly, and flat, too. I wish our Whole Foods had this bread so I could try it!

Marguerite, you will need to be thinking along the lines of a quickbread, sort of cakey thing. Banana millet is pretty tasty. Or a pancake.


Here is a web site that explains more about the Elisa test and why gf/ gluten free does not always mean NO GLUTEN


Wheat free pizza crust- see thye oat flour bread thread in this page. It has a recipe posted, and its very edible and freezable.

Wow, quite the controversy over Deland Bread. I'm going to add what I know. First, I purchase this in cases because my son goes through it rapidly. My son is gluten intolerant, but not Celiac. He has had no reactions to the bread. Second, we have a severly celiac neighbor who reacts to the tiniest bit of gluten and she tolerates the Deland bread without any problems. Third, the ingredients on the label read, Organic Millet Flour, Brown Rice Flour, water, sea salt, and yeast. I don't beleive this can have wheat "as an ingredient" in any way. I am venturing to guess though that they use varying degrees of ground millet (finely ground and coursely ground) in the recipe. Finally, as a purchaser of large quantities I did recently get a letter in the mail that stated that they were rewriting their labels to state that it was processed in a facility that also processes gluten products. Their letter seemed in perfectly good faith. Seems to me they are a small bakery that is growing and learning in a rapidly changing gluten free world. It doesn't seem they intentially tried to be something they were not. I'm going to go try to recreate it at home - Well see what happens.

Sami's millet flabread is absolutely incredible. I couldn't live without it and have it regularly shipped to the state where I live. Great ingredients, low calorie and you can do anything with it.


Thanks for your information.
But to avoid confusion for readers, we should make a few things clear. There are several different millet bread products they offer. The one variety you've mentioned -- but did not mention by name in your posting -- is not one I've been talking about.

I am intolerant of wheat and yeast -- but also of rice. And there are a few things they bake (Millet Bagels, Millet Cinnamon Raisin Bagels, Zucchini Bread, Apple Cinnamon Raisin Buns) that according to their labels, are made only with millet flour, spices/fruits/veggies, water, baking powder, sea salt. Brown rice flour is not part of these recipes. Nor is yeast. In the past, when I've called Deland to ask them about yeast, they have insisted there is no yeast in these products. "Just what's on the label!" -- i.e. baking powder.

I hope you can report to us about your experiment to replicate their product. I think you'll have a better chance at doing it if you use the ingredients you've mentioned. Because as soon as you add rice flour, you can do things that are very manageable. The big mystery is how they can make things using the millet-only varieties they offer. That's what I'm so skeptical about. Please let us know if you can do anything using just the ingredients in their millet only breads.

Good luck.


I came here in search of a millet bread receipe and stumbled on your conversation about Deland Bakery.
I wrote them to complain because they changed my favorite which were the apple, raisin, cinnimon rolls. They called me and said they changed them to please other customers. Ha!

They are smaller and have a drier texture. Plus they dropped the apple so they are bland.

I was hoping I could make them myself, but from what you all have wrote, it doesn't look promising.


having a hard time contacting Deland- anyone else?
I used to purchase Deland bread onine from the dietaryshoppe......however they no longer carry it due to the "controversy". My celiac daughter is heartbroken. Anyone know where I can order the bread online?? What about this Sami's place? Any reactions with this bread since it is also made in a gluten facility?
Deland Bakery used to make the millet special bread & it did not make me itch for several years. Now it makes me itch. So what ever secret process/ingred. they were using was not gluten or wheat. I really think A lot of there business came from wheat/yeast intolerant people. Who wants to pay $4 to $5 for 1 small loaf of bread. Yeah it is good. But there is cheaper and just as good & Better fresh baked bread out there for less money. I only bought there bread because it was all I can eat that won't make me itch. I used to hate forking out $20 to $30 just so I could eat bread for a few weeks. No one in my family would buy it just because they liked it. They would rather buy cheaper egg twist or rye,etc.
My husband is celiac, and tolerated the Deland bread for many weeks. Then he got really sick. It has taken several months of extreme care making sure he does not get any gluten to get him back to where he was. He is healing and feeling and looking much better. I think the damage was being done even though he was not getting "sick" when he ate the bread. Our HFS has a letter posted from Deland Bakery stating that it is not gluten-free. I, too, have been trying to find a good millet bread recipe as it was the most delicious bread we tried.
This thread has been both enlightening and confusing. I just foumd this site--I'm looking for the corrct amount of millet flour to substitute for wheat flour so I can make bread--because I, too, found the Deland Bakery bread and loved it (the one made with millet, brown rice, and baking powder). I noticed that the label stated that it contains wheat, gluten or yeast, and the shop owner said that probably was a disclaimer because it is made in a facility that also makes gluten products. At $5.69/loaf, I cannot afford to buy this stuff often and so wanted to make my own.

Now I am so scared that if I do eat it (Deland's), I will get sick again (see Faye's message). But why would any bakery put their whole operation in jeopardy by falsifying the ingredients? Perhaps the people who got sick are the super super sensitive ones who react to even mild contamination?

Also, how can one be gluten-intolerant and not a celiac (see Kelli's mesage)? I thought they were the same thing. Can someone explain that?

Finally, I have made a good (in my opinion) pizza crust. It is not 'thin and crispy', but it works for me! I believe my e-mail address will post with this so if someone wants the recipe, just e-mail me.

ps does anyone know how much millet flour to substitute for one cup of wheat flour?


Hi again,

I haven't been back to the board in awhile and seem to have missed some posts. Thank you Marko for your insight!

Sadly, I have tried to make Millet Bread several different ways and with several different cooking methods (always using yeast) and I am completely dumbfounded as to how they create this bread. I truly wish someone would figure this out and make this recipe available to help the gluten free world. I have regularly talked with our neighbor who continues to say her severely Celiac daughter has no reaction to the Millet Regular Bread - so I am fairly confident they do not add gluten to make the Regular bread rise. She will vomit from even eating a piece of pepperoni that has been cut in a pizza shop.

Emilie - in regards to my gluten intolerant but not celiac son, we are really just dealing with terms. He tested partially positive on the celiac blood screening but had a negative biopsy. He *does* react when he recieves gluten. So just because the doctors told us he was not Celiac - we still know he can't handle gluten and we feel the potential exists for him to become full blown celiac. We live on the edge :)


Kelli, thanks for reporting back to us about your experiments. I'm not too surprised you couldn't find success, since I'm convinced Deland is not accurately reporting their ingredients. I can't conjecture on their motives. If it's an honest, innocent misunderstanding about what they're required to list. Or if it's a deliberate misrepresentation. All I know is that no one using the ingredients they report can make anything like what they produce. Enough people, including yourself have spent some real effort to duplicate what they do and no one comes close. That might be understandable if there were dozen of ingredients. But with so few ingredients, it leads you to only one conclusion: that something more is involved than is being reported. And it can't only be about the temperatures or the type of ovens they use. It has to be that there are additional ingredients being added -- intentionally to make the recipe work -- like wheat or yeast. This seems to be born out by Faye's experience who reports her husband becoming ill.
The Deland Bakery millet bread is very good, but if you are on a gluten free diet for Celiac - do not eat it, READ the label, it has recently changed (again) and now says may contain wheat, gluten, etc. I would love the receipe as it is the closet thing to real bread. If you are Celiac - do not take the chance . . .
I think that Cross Contamination of gluten ingredients, such as using the same pans and equipment explain why DeLand have gluten in their products. I don't think that they were intentionally trying to deceive customers.

As for yeast...There are several ways to make bread: 1. Add Instant Yeast & bake immediately, 2. Add yeast, then allow to sit and rise over a period of time, 3. Do not add yeast, but allow dough to sit and thus make use of natural airborne yeast (In this case manufacturers can state that there is no added yeast, but yeast is still present in the bread),or 4. Quickbread, no added yeast to dough, but uses leaveners such as baking powder for rise and baked immediately.

The types of millet bread that seem to be like actual bread, but don't have yeast, I suspect are made by process #3. They make use of airborne yeast and fermentation which gives them a more breadlike quality. I have been experimenting with yeast-free quickbreads hoping to get something like a sandwich bread, but have only been partially successful. The bread is still a little crumbly and has that millet aftertaste.

Here is the recipe I tried last night:

2 cups Brown Rice flour
1/2 cup Millet flour
1 tbs baking powder
1/4 cup oil
1/4 cup honey
1 tbs of Ener-G egg replacer OR 1 real egg
2 cups water

Add dry ingredients to bowl. Add liquid. Mix. Add to 9 x 5 pan, greased. Bake 350F for 45-55 minutes or until golden brown top & clean tester.

Maybe someone else might try this recipe so I can get some feedback? Or perhaps post another recipe.


I make millet bread. It is a similar recipe to what you listed, Sunni.
But, mine tastes exactly like cornbread. Everytime I use millet in a recipe, it tastes like I've used cornmeal. Not sure where anyone is getting a taste like wheat from millet. I would say it is imposible. I even make Mexican cornbread using millet. I call my millet bread, "non-cornbread". Sounds like the Deland bakery must be using wheat or something similar because like I said, millet resembles cornmeal in taste and texture. That is why it is crumbly.

I have never tried Deland bread.
But I recently came across Sami's Bakery bread.
It was soooo good. The first time I ate toast with just magarine. It was so close to what I
remember of real bread.
Ingredients.. organic millet flour, brown rice
flour, water, aluminum free baking powder,
sea salt, organic ground flax seed.
Also states though, processed in a non-gluten
free facility. May contain traces of gluten,
wheat, or yeast. This sounds just like the
Deland problem to me.
Anyone else tried this great bread?
Anyone gotten sick on this bread.
As far as I know my son and I are not celiac
but gluten sensitive. I would hate to, down
the road have problems because of ingredients
not listed.
Their website is

I have tried both, Deland and Sami's, it was too good to be true.

I have personaly send both of them for testing in a lab for gluten, both contain more then 300 PPM of gluten, and I think both are made with regular wheat and gluten, and 1 day the FDA will shut them both down.


Thanks for your response, James.
Did you by any chance have a reactions to the
bread or was your testing out of curiosity?
I do have a food testing lab in which I have
spoken with previously.
I think I will do the same to see the results.
Does anyone know what the maximum ppm would
be from pans opposed to added gluten?

Has anyone else had a adverse reaction to
Sami's products?
I would love to hear from you.

my 3 yr old granddaughter has celica's. We just found Deland bread today and thought it tasted great. no after taste, but now I'm wondering if she should eat it.
Help please, so many of you say it has gluten and others say no reaction. we don't want to take a chance she was so sick last year before we found out what was wrong.

Chrmann -- Yes, I've found the same to be true of millet flour. Very corn like taste and crumb. Impossible to make anything that holds together like a wheat bread -- especially if you are not combining it with another flour, like rice flour. All the more reason to be incredibly skeptical of the Deland's breads that claim to be made with only millet flour.

There are, however, a wide variety of millets that are grown around the world. Some of them are available as flour here in the USA in Indian food groceries.."Bajri" is the name of a millet flour that can be commonly purchased in Indian food and spice stores. It's a gray color and when you work with it, it makes a less crumbly product than the golden millet (such as sold by Arrowhead Mills) which has that decidedly corn like taste. Bajri does not taste like corn.

At one point I thought that the answer to the Deland mystery was in their using an alternate millet flour. But even working with Bajri flour, it is not possible to come close to the product Deland is offering. And no one on this site has suggested they could come close to making something similar -- especially to something like the products that Deland claims are made using millet as the only flour.

So, people like Judy should be very cautious about experimenting with the Deland breads for her grandaughter if the girl is truly celiac. At this point (probably thanks to the vigilance of people on this site) Deland is no longer claiming their products are wheat and yeast free. They changed their labels, as various postings here have mentioned. My opinion is that they were willfully using wheat and yeast all along as major ingredients and they were caught by people here. To stay in business, they've changed their labels. I don't believe the presence of wheat and yeast in their products is simply at a trace contaminant amount.


my daughter had already given my granddaughter one bite of bread before I called and told her what I had read. Well, about 3 hours later she vomited 6 times with only one bite. She is fine today and no one else in the house is sick. We believe it was the bread. Thanks for everyones insight.

Judy, so sorry to hear your granddaughter had trouble.

300 parts per million is a very tiny amount, similar to a few grains of wheat in a bathtub of oats or millet, definitely a trace or contaminant level. It could certainly be enough to trigger a reaction in a very sensitive person, but definitely not enough to support the idea of intentional contamination.


i just ordered and received a case of delands millet bread with the new label. i knew nothing of the controversy until i read the new label. i called delands and they said they were required to label it contains wheat,gluten, or yeast because of cross contamination. i stumbled on this website and see they have been having a problem. i debated whether to give it to my son but after reading this i quess i'm stuck with a whole case--by the way it was much cheaper to order direct for the brave ones out there--(24 pkgs/approx. 75.00) i quess the old saying is true-if it's too good to be true, it probably is! celiacs can try kinnikinnick premade buns or the bun mix and pancake mixes are great!

Glutino cheese bread, premade, is good and has no gluten.

Also The Really Great Food Company has a white bread mix that is good. The cake mixes are great.

Trader Joe's noodles are good. They have a gluten free list in the store.


My daughter has Celiac disease and got very sick to her stomach after eating some Millet bread from DeLand bakery. I wondered if it was the bread, so I got on line and discovered this website. After reading this and e-mailing my ROCK (Raising Our Celiac Kids) group, I'm convinced that it must have been the bread. Several people in the ROCK group had also experienced reactions to the bread from DeLand. Another friend's son tolerates it well. We decided not to use it anymore.

As I have mentioned before, tolerance for gluten in celiac allergic persons does vary, but the best effort is zero known gluten, this allows the best healing and least damage for the gut.
I just wanted to mention that Celiac Disease Codex Alimentarius currently states that anything under 100 to 200 parts per million (ppm) of gluten is probably safe to consume for a Celiac (It was 500ppm). I personally don't take risks and buy things manufactured in anything less than a dedicated gluten-free facility and been gluten tested. However, if Deland really is about 300ppm (or higher) then it could explain the reactions to the bread.

There are home test kits to determine if gluten is in foods. Here is the link:


Faye Gannon
Thought I would let you all know that I was one of the first to let everyone know about the gluten in Deland Bread, and I contacted them at the time with no response. The reason I tell you this is that I am no longer allowed to view their site - my email address has been blocked! Rather curious!

has anyone tried to copy the all purpose rice flour mix from the really great food company? It has white rice flour, potato starch flour, conrstarch, xanthan gum.

Or does anyone have a good recipe for a flour mix that is good for baking?

Thank you for any help.


I have been eating DeLand's bread for 6 months now and do not react to it. It does have cross contamination and luckily, is labelled now. Some people do react to it and they should not eat it. That's terrible what happened to your little granddaughter. My system is sensitive, but not so that I cannot tolerate it. **shakes head** I most likely won't recommend it to friends without warning them though.

My sons ate Deland bread and talked me into it. After eating it for a short period I decided to stop. I have talked to the people at Deland but have decided they did not tell the truth. My husband who is not celiac has tasted the bread in Europe that is made with wheat starch and claims to be gluten free. He said Deland bread it just like it. I have touched the European bread and agree. A low gluten batch of wheat starch can contain as little as 20 PPM of gluten so bread made with part wheat starch would test out less. The University of Nebraska has now tested Deland Bread and it tested in at 3000 PPM. Must have been a fresh batch of wheat starch in that one. I have tried four times to make bread using millet using vastly different amounts and never come up with anything simular to Delands. I do not believe the label is correct on several ingredients. How could they get that texture with no oil?

Gluten is a combo of 2 aminos/proteins, gliadin and glutenin; wheat starch is not protein, so it could have the very low protein measurements discussed by the readers. 3000 PPM is high enough to cause some celiacs to react, it is 3 parts per 1000, or a very small amount for everyone else.

Non-gluten flour mixes can be found in Bette Hagman's book, Gluten free baking, a great book.


Hi, I have Celiac and have been Gluten-Free for 8 months now. I just bought the Deland Millet Banana Nut Bread today and there was no indication of gluten in the ingredients. Plus the lady at the health food store talked about another woman who has celiac who was raving about it. So I bought it and had some tonight. It is now 4am and I have thrown up twice, and will never buy anything from this bakery again. I've had traces of gluten before and never reacted like this so I wouldn't be surprised if it had 10% gluten in it or more. Please do not refer this bread to anyone for their sake.
Joe Dominguez
I have been a coeliac all my life, and live in UK. I recently went to Siesta Key in Florida and found Millet and Flax bread from Sami's Bakery at The Granary shop. Because I have followed a strict diet all my life it doesnt affect me 2immediately2 if I have gluten.
So when I tried that bread it was the best I had tried in all my life. I was sceptical about it, in fact, as the texture was so close to wheat based bread. I sent them an email and they replied that they use the same machines for that bread as their normal bread.... so we dont know what that could mean.

The bakery itself is in Tampa. So far I feel OK, and I brought back a load of loaves as over here all we have is the USUAL crumbly gluten-free stuff. If anyone else (closer to home there) can find out if this stuff has a lot of gluten or not please let us know. I am trying to find similar stuff here in UK.

This Sami's isnt the same as Deland at all is it?? Must admit, the millet and flax bread does look like healthy granary bread. I wonder if the flax helps?

We wait and see and by the way, good website!

I am a celiac whose main symptoms used to present as deterioration/arthritis in the joints (a rare form of celiac disease). I,too, have tried the Deland millet bread; I, too, have come to the conclusion that it does have some amount of gluten in it. I can eat a little and I'm ok. But if I eat a whole loaf over a few days, I get bloated and crampy (and grumpy!)

I have created a recipe with rice flour, potato starch flour, and tapioca flour that is usually decent. It does have an egg in it (or it totally falls apart).

Whenever I get discouraged about my eating restrictions (including dairy), I try to reflect that at least I am unlikely to struggle with obesity the way so many people do -- I can't eat the stuff that has made them gain the weight! Any silver lining, right?


Emilie, if you send the recipe I will post it with your name on it.

Joe, if made in the same machine as regular bread it will have gluten. Be careful. If you get Bette hagman's book gluten free baking and a bread machine, you can have some non crumbly gluten-free bread.

I love your millet & flax seed bread. I discovered it at an Earth Fare store in Charleston, SC, but I have had trouble getting it. They are sold out almost before they get it on the shelf.

Irmalee, hi,
I own the website not the bakery! You can talk to the baked goods/ grocery buyer at the store and get them to increase the order so you can buy and freeze some of your own. They will even call you when it comes in.
Oh Please anybody help me!!! I doing experiences at University (I from Brazil, so my english isnīt good) and I starting a project utilizing millet flour to celiac disease, brazilians celiacs donīt knew millet flour, to tell the truth I knew millet few days ago, the university import the millet to use in our recipes, but I did lotīs of recipes and experiment using millet with other flour (corn, rice, potato, and others) but the flavor was very disgusting...ohhhh What can I do??? I tried toast the flour but didnīt I ask someones help me pleeeease, I very lost, and I donīt knew this cereal like you, because in my conutry nobody uses, because nobody know...pleeeease, if anyone could help, iīd thank,...
Hello again!! I wrote the last massage, and I want to much the package of millet flour? I from Brazil and, here nobody knows the millet, please I need some help!!!


Millet flour gets sour or spoiled easily, you may have old flour for a bad taste. You might get much better flavor if you buy whole millet and grind it yourself. Store in refrigerator or freezer once ground.
There are more than 600 species of millet and so the flavor and color vary a lot.
Bette Hagman has written 2 books with VERY GOOD baking recipes for celiacs, Gluten-free baking and gluten-free breadmaking, both excellent with much millet.