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Rustic Gluten-Free Millet & Buckwheat Boule

Name: Rustic Gluten-Free Millet & Buckwheat Boule
Prep time: 2 h
Cook time: 55 min
Total time: 2 h 55 min
Yield: 1 serving
Ingredients: 1 ½ cups buckwheat flour; 1 cup millet flour; ½ cup tapioca starch or arrowroot flour; 1 ½ tsp sea salt; 1 tbsp psyllium husk powder; 1 tbsp baking powder; 1 tsp baking soda (optional, for rise boost); 2 tbsp olive oil; 1 tbsp apple cider vinegar; 1 ¾ cups warm water (around 100°F or 38°C); 1 tbsp maple syrup or agave (optional, for light sweetness); Millet flour or cornmeal, for dusting

Category:

Bread

Difficulty: Medium

Serves:

1 person

Prep Time: 20 minutes active + 2 hours rising/proofing

Cook Time: 55 Minutes

Rating:

(0.00/5)

June 25, 2025 by Chef Molly

This hearty, crusty boule-style bread features the nutty richness of buckwheat and the earthy crunch of millet flour. Naturally gluten-free, soy-free, and dairy-free, this bread is perfect for sandwich slices, toast, or enjoying with a savory soup. Its beautiful cracked crust is reminiscent of traditional artisan loaves, but with ingredients safe for sensitive diets.

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What You’ll Need:

Dry Ingredients

1 ½ cups buckwheat flour
1 cup millet flour
½ cup tapioca starch or arrowroot flour
1 ½ tsp sea salt
1 tbsp psyllium husk powder
1 tbsp baking powder
1 tsp baking soda (optional, for rise boost)

Wet Ingredients

2 tbsp olive oil
1 tbsp apple cider vinegar
1 ¾ cups warm water (around 100°F or 38°C)
1 tbsp maple syrup or agave (optional, for light sweetness)

Topping

Millet flour or cornmeal, for dusting

Prepration for:Rustic Gluten-Free Millet & Buckwheat Boule

Step 1/8

Prep Yeast Substitute (Optional)

This recipe uses baking powder and psyllium instead of yeast, but if desired, you can use 1 packet (7g) of dry yeast dissolved in 1/4 cup warm water + 1 tsp sugar for a more sourdough-like experience. Let it sit 10 mins to bubble before using.

Step 2/8

Prepare Psyllium Gel

In a small bowl, mix psyllium husk with 1 ¾ cups warm water. Stir quickly, and let it sit for 5–10 minutes until it forms a thick gel.

Step 3/8

Mix Dry Ingredients

In a large mixing bowl, whisk together buckwheat flour, millet flour, tapioca starch, salt, baking powder, and baking soda (if using).

Step 4/8

Combine

Add the psyllium gel, olive oil, vinegar, and maple syrup to the dry ingredients. Mix until a sticky but shapeable dough forms.

Step 5/8

Shape & Rise

Form into a boule (round loaf) and place it on a parchment-lined tray or in a well-floured proofing basket. Dust generously with millet flour or cornmeal for the rustic crust. Cover and let it rise in a warm spot for 1–2 hours.

Step 6/8

Preheat Oven

Preheat oven to 450°F (230°C). Place a baking stone or sheet pan inside to preheat. Optionally, place a pan of hot water on the bottom rack to create steam.

Step 7/8

Bake

Carefully transfer the risen loaf onto the hot surface. Bake for 50–55 minutes, until the crust is deep golden and cracked. The loaf should sound hollow when tapped underneath.

Step 8/8

Cool

Let cool on a wire rack for at least 1 hour before slicing to set the crumb.

Chef's Tips & Notes

Serving Suggestions: Great with smashed avocado and lemon. Toast with almond butter and berries. Use as a base for open-faced sandwiches or bruschetta

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Rustic Gluten-Free Millet & Buckwheat Boule