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Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did.   Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...
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Soft and Chewy Peanut Butter Cookies

I took the recipe from the Kraft Light Smooth peanut butter jar (1 cup peanut butter, 1/2 cup sugar, 1 egg) and changed it slightly.

After I put their ingredients together there was no way I was going to be able to roll balls. It was too wet.



Soft and Chewy Peanut Butter Cookies
Makes 28 cookies

Ingredients
  • 1 cup light smooth peanut butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup flour, sifted
  • 1/4 teaspoon baking soda (sifted with flour)
  • Extra sugar for pressing
Directions
  1. Preheat oven to 350F.
  2. Mix all ingredients together until they form a dough. Roll approximately 28 balls and place them at least 1" apart on 2 un-greased cookie sheets. Use a fork dipped in granulated sugar to press the cookies down slightly. Then press again in the opposite direction to create a pattern.
  3. Bake on the middle rack for 8-10 minutes or until slightly golden on the bottom. Cool on cookie sheets for a few minutes then transfer to wire racks and cool completely. Store in an airtight container for several days (if they last more than 5 hours that is).
Tip: Normally I wouldn't dream of baking anything on a cookie sheet without parchment paper, but the peanut butter is oily enough that you really don't need to prepare the pans in any way. To make the indentations, I used a cocktail fork that only had 2 prongs on it, but you could use a regular fork.

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Comments

  1. AnonymousMarch 29, 2011 at 11:42 AM

    GREAT Cookie Jen!! I finally made them. I used Jiffy creamy and Jiffy extra chunky. 1/2 c. each. They turned out great. I think I will omit the outer sugar and maybe even the sugar in the mix to see how they do....not overly sweet, but have a diabetic in the house with a sweet tooth. FAST to prepare and nice small batch so 1/2 the day isn't spent on baking. Love that it is kid friendly too. They had a lot of fun helping. And you are right - I don't see them making it 5 hrs to store. Thanks hun!! Gwen B. & kids

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  2. JenniferApril 7, 2011 at 11:31 AM

    I'm glad you liked them Gwen. You could probably use this recipe to make the peanut butter kiss cookies. You know the one with the Hershey's Kiss in the middle? Yum!!

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