The invention discloses a gluten-free panicum miliaceum flour sandwich steamed cake, which is prepared from the following raw materials by weight: 90-120 parts of panicum miliaceum flour, 20-40 parts of mung bean, 220-250 parts of fresh egg, 5-15 parts of agave syrup, 3-8 parts of baking powder, 0.05-2 parts of vitamin C, 1-2 parts of salt, 3-5 parts of white vinegar, and 2-5 parts of edible vegetable oil. The making method includes: mixing fresh egg, agave syrup and salt evenly, conducting stirring till the salt is completely dissolved, then adding white vinegar to obtain original egg liquid, and then conducting whipping at a speed of 800rpm for 10-15min to obtain whole egg paste; adding premixed powder into the prepared whole egg paste, and stirring the materials evenly to obtain cake paste; and then putting the cake paste into a mold and conducting steaming to obtain the finished product. The gluten-free panicum miliaceum flour sandwich steamed cake provided by the invention is not only suitable for general population to eat, but also is suitable for diabetic patients and celiac disease patients, enriches the panicum miliaceum product variety, and promotes the improvement of human dietary fiber structure.