To prepare gluten-free millet bread start heating the oven to 200°C (180° fan).
Grease a 23 cm square baking tin.
Whisk together the eggs, water and oil in a bowl until blended. Set aside.
Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a mixing bowl and make a well in the centre.
Pour the liquid mixture into the well and stir until just combined.
Pour into the tin and sprinkle with millet seeds.
Bake for 20-25 minutes until golden and springy to the touch.
Cool in the tin for 10 minutes before cutting the gluten-free millet bread into slices and sprinkling lightly with salt.