Gluten free Ragi Bread recipe | Soft & Fluffy Finger Millet Bread at home

07 Apr Gluten free Ragi Bread recipe | Soft & Fluffy Finger Millet Bread at home

Last Updated on April 7, 2026 by blessmyfoodbypayal

Gluten free Ragi Bread recipe | Soft & Fluffy Finger Millet Bread at home with step wise pictorial and video method.

Vegan and Gluten free 

Ragi, which is called finger millet is the power house of calcium, protein, iron, fiber, and B-complex vitamins and many more. And anything made with such a powerhouse is most definitely a best thing to eat.

If we talk about bread in general, they are commonly made with maida and whole wheat flour. So bread, which is one of the most loved and most consumed food is not within the reach of people with gluten intolerance.

No doubt there are breads available which are made with gluten free flours but their texture is not as soft, as beautiful as the glutenous breads. 

But, here to everyone’s surprise, the bread in the post, i.e, healthy finger millet yeast bread recipe is equally, rather more soft than the regular breads.

We all know that this ancient grain Ragi is so healthy to our body, be it our bone health, blood sugar control, weight management, heart health or anemia prevention. And as such this gluten free ragi bread with yeast recipe is one of the best way to incorporate ragi in our diet.

And this soft and fluffy ragi bread using yeast at home doesn’t compromise on taste. Even if you are not gluten intolerant, you would love to add this high fiber gluten free ragi bread with yeast to your regular diet, simple because it is so filling and delicious. 

So do not miss, go down and learn how to make fermented ragi bread with yeast.

Step Wise pictorial recipe of Gluten free Ragi Bread recipe | Soft & Fluffy Finger Millet Bread at home

Take ragi atta, Isabghol, instant yeast, sugar, salt and oil. Mix well. Start adding water while mixing. Make sure there remains no lumps. Initially the mixture will be too flowy but in just 3-4 minutes, it will turn thick as ragi and Isabghol soaks water.

Cover the bowl and place at some warm place for 2 hours. After the said period, the dough must have risen to double and you can see crumbs. Put the dough at some greased surface and roll it into a log.  Place this log in a greased loaf pan. Cover it again and place at some warm place for 45 minutes. The dough is doubled once again. Sprinkle white sesame seeds on top.

Bake in preheated oven @200°C, initially for 30 minutes with both the rods on & for 10 minutes with only lower rod on. Take the loaf pan out and brush butter on the top of hot bread. Just rest it for only 5-10 minutes and thereafter run a knife on edges. Take the bread out of pan while it is still hot. Keep it on cooling rack and let the bread cool down completely. Cut into slices.

Enjoy.

NOTES

1. You can mix in another gluten free flour with ragi atta to make this bread but make sure it should come to 1.5 cup in whole. We have already tried with rice flour.
2. We have used Instant dry yeast which just needs to be added to flour directly. But in case you are using active dry yeast, it needs to be activated first. details here.
3. The fermentation time may vary depending upon whether conditions. In winters it may take more time than summers.
4. Take the bread out of tin after 5-10 minutes of baking. If you leave the bread to cool down in the tin, the bread will turn soggy.
5. Cut the bread into slices only when it is completely cool. 
6. This recipe is basically vegan in nature except the butter applied on it. If you are vegan, then either apply plant based butter or totally skip that.

Gluten free Ragi Bread recipe | Soft & Fluffy Finger Millet Bread at home – Recipe Card

Gluten free Ragi Bread recipe | Soft & Fluffy Finger Millet Bread at home

blessmyfoodbypayal

Soft, wholesome gluten free ragi bread recipe made with yeast, offering earthy flavor, great texture, and a healthy alternative to regular bread.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Resting time 2 hours hrs 45 minutes mins

Course Bread

Cuisine Indian

Servings 610 grams

Ingredients

  

1 cup = 250 ml

• 1 +1/2 cup Finger millet/Ragi atta (215 gram)
• 1/4 cup psyllium Husk/Isabghol (19 gram)
• 1/2 tbsp Instant yeast (6 gram)
• 1 tbsp sugar (we used brown sugar)
• 1/2 tsp salt
• 2 tbsp oil
• 2 cups warm water (500 ml)
• Butter for brushing the top of bread (avoid if vegan)
• White sesame seeds as required

Instructions

 

• Take ragi atta, Isabghol, instant yeast, sugar, salt and oil.
• Mix well.
• Start adding water while mixing.
• Make sure there remains no lumps. Initially the mixture will be too flowy but in just 3-4 minutes, it will turn thick as ragi and Isabghol soaks water.
• Cover the bowl and place at some warm place for 2 hours.
• The dough is doubled once again. Sprinkle white sesame seeds on top.
• After the said period, the dough must have risen to double and you can see crumbs.
• Put the dough at some greased surface and roll it into a log.
• Place this log in a greased loaf pan.
• Cover it again and place at some warm place for 45 minutes.
• Bake in preheated oven @200°C, initially for 30 minutes with both the rods on & for 10 minutes with only lower rod on.
• Take the loaf pan out and brush butter on the top of hot bread.
• Just rest it for only 5-10 minutes and thereafter run a knife on edges.
• Take the bread out of pan while it is still hot.
• Keep it on cooling rack and let the bread cool down completely.
• Cut into slices.
• Enjoy.

Notes

1. You can mix in another gluten free flour with ragi atta to make this bread but make sure it should come to 1.5 cup in whole. We have already tried with rice flour.
2. We have used Instant dry yeast which just needs to be added to flour directly. But in case you are using active dry yeast, it needs to be activated first. details here.
3. The fermentation time may vary depending upon whether conditions. In winters it may take more time than summers.
4. Take the bread out of tin after 5-10 minutes of baking. If you leave the bread to cool down in the tin, the bread will turn soggy.
5. Cut the bread into slices only when it is completely cool. 
6. This recipe is basically vegan in nature except the butter applied on it. If you are vegan, then either apply plant based butter or totally skip that.
7.  

Keyword finger millet bread recipe, gluten free ragi bread