The prospects of using millet flour as an alternative gluten-free raw material for bread production in the restaurant business are considered. This corresponds to the principles of sustainable development and ensures the expansion of the range of gluten-free products. The results of a comparative analysis of the chemical composition and technological properties of millet flour from various producers (“Ms. Tally”, “Zemledar”) with other types of flour are presented. The water absorption and moisture-binding capacities of millet flour were studied. Recommendations are provided regarding the use of millet flour in gluten-free bread production. This will expand the assortment and increase the nutritional value of millet flour bakery products in restaurant establishments. This corresponds to and takes into account modern trends in sustainable development. It corresponds to the principles of sustainable development and ensures the expansion of the range of gluten-free products and aligns with the global direction of development in the food industry. Polysaccharide structuring agents such as guar gum and xanthan gum were analyzed in order to compensate for the absence of a gluten framework. The possibility of using an alternative leavening agent, such as psyllium, in the production of millet-based bakery products for the restaurant business and craft bakeries was investigated.