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    Home » Recipes » Quick Bread

    Gluten Free Brown Bread {Dairy Free}

    Published: Feb 14, 2018 · Modified: Oct 19, 2021 by Christine · This post may contain affiliate links · 15 Comments

    Jump to Recipe Jump to Video Print Recipe
    brown bread up close

    If you're looking for a bread that's as delicious with breakfast as it is alongside dinner, this gluten free brown bread is it! The soft texture and hint of sweet from the molasses takes this bread over the top in both flavor and appearance.

    But there's something else that truly sets this bread apart from all others... it's the distinct style of baking that you'll use for this gorgeous loaf. Nothing complicated or overly hands on, but the baking process involves actually steaming the bread (more on that later!) but the result is a light, perfectly textured bread. This method and this bread were inspired by none other than Boston brown bread. You'll find a lot of similarities in the recipe.

    overhead shot of brown bread on a cutting board

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Why you'll love this recipe!

    I have to warn you up front, this recipe makes just one loaf of bread. Seems like all the best bread recipes make just one loaf of bread! This tasty white bread is the same thing. (Tip on single loaf breads... they don't double well, instead make 2 batches side). But back to this amazing bread... this recipe isn't just delicious, it's also:

    • Dairy free (just like these fluffy dinner rolls!)
    • Egg free - this unique beer bread is too
    • Xanthan gum free - I've written a lot about xanthan gum alternatives here and even have a
    • Yeast free (Here's another yeast free bread)
    • Quick to mix
    • Beautifully textured

    It's a spin on traditional Boston brown bread, only without the gluten!

    overhead shot of brown bread on a plate with butter

    Bread baking pro tips

    1. Use room temperature ingredients

    I often get asked about storing flours since gluten free baking means we end up with more flours and starches than with gluten baking. The chart in the article linked above is a great breakdown of the individual flour or starch and then how long they can be stored in the refrigerator or freezer. But if you do opt to store them in the refrigerator or freezer, you'll have to add time to make sure they come to room temperature before using in the recipe. That goes for pretty much any gluten free recipe - room temperature ingredients blend better and are a must for baking.

    For the milk, just heat the milk in the microwave for about 30 seconds, then add the vinegar to make the buttermilk.

    2. Measure by weight

    Like temperature of the ingredients, the way you measure ingredients is equally important in gluten free baking. Use a digital scale like this one and measure the flours and starches in grams.

    Think of it like this - two cups that appear equal can actually contain different volumes of flour or starch.... It's true. I actually show this happening in my baking class but they really are different!

    3. Let the batter rest

    If you've been perusing my recipes you'll see me talk about a 30 minute 'rest time' after mixing the batter. This goes for everything from these zucchini muffins to these almond flour cupcakes.

    This rest time is an essential part of gluten free baking. It gives the starches time to absorb the liquid to create a nice fluffy end result. I show an example in my baking class, but the difference between batter that has rested and batter that hasn't rested isn't just the height, it's the texture, the crumb... everything!

    4. Use the pan size indicated

    I've experimented with different pan sizes for this bread but the best size to use is the 8" x 4.5". This size ensures that the bread isn't flat, but has a nice crown on it and also doesn't overflow in the pan.

    5. Follow the steaming tips

    I mentioned before but this loaf bakes differently. It follows the steaming method where you create an environment that steams it so the resulting loaf is super tender and moist. Follow the details for it below but this steaming method is very important to proper bread texture.

    How to make this recipe

    Ingredients & substitutions

    labeled ingredients on a countertop

    The ingredients list for this recipe is nice and short. Below are the brands I use and recommend and then some substitutions I recommend if you need to substitute an ingredient...

    Cornmeal - the Nuts.com brand of cornmeal is the perfect texture, plus it's GF.

    Sorghum flour - also head to Nuts.com for your sorghum flour, it's the most budget friendly option. To substitute sorghum flour, check out the guide to GF flour substitutes chart.

    Brown rice flour - I buy the 5 pound bag of flour from Nuts.com. The quality is amazing and the price is super. Also reference the flour substitutes chart above for an alternative to brown rice flour.

    Baking powder - I use Clabber Girl brand, but any brand that is GF would work well. As a substitute to baking powder, you could use xanthan gum.

    Psyllium husk powder - I use and recommend this brand of psyllium husk powder. An alternative to it would be ground chia seeds or flax seed meal.

    Buttermilk - make your buttermilk using almond milk and white vinegar. (Pour 2 Tablespoons of white vinegar into a 1 cup measuring cup then fill with milk to the 1 cup line). I would not advise substituting this.

    Molasses - I recommend the Grandma's brand of molasses. If you need to substitute this, use ½ cup honey and a ½ cup dark brown sugar. Add it when instructed to add the molasses.

    Mixing

    numbered steps to preparing bread

    Mixing this batter is super simple. Pull out your stand mixer and add the dry ingredients to the bowl (step 1 in image above). Mix together well and add the buttermilk and molasses (step 2). After the batter has mixed thoroughly, set it aside to rest for 30 minutes (step 3). Meanwhile spray an 8" x 4.5" baking pan with cooking spray (step 4).

    Steam prep

    numbered steps to preparing bread

    After the batter has rested, pour it into the prepared baking pan (step 1 above). Cover the pan with a sheet of foil (step 2).

    Place the pan inside a 9" x 13" baking pan and fill the 9" x 13" pan with water (step 3).

    Side note: Water plays a critical part in this bread. When you add the water in the pan, it should reach a couple inches up on the loaf pan. I’ve found that either a Dutch oven or a 9" x 13" pan works equally well. Use a pan that will give the bread loaf pan room on each side, so it's not hitting the sides of the water bath pan.

    Cover the 9" x 13" pan tightly with foil (step 4).

    The bread in the water path should be baked on the lowest rack in your oven. This allows for enough air to circulate around the pan and it creates an optimal steam bath for the bread.

    FAQ's about this recipe

    Can I substitute the flours?

    See the point above in the Ingredients section with detailed explanations for each flour but in general, yes, you can.

    Can I use purchased buttermilk?

    Yes, absolutely!

    What's the best way to store this bread?

    Like other homemade breads, this bread doesn't stay fresh for long. If you don't enjoy it within a day, the best way to store it would be to slice the loaf and freeze it. Then just take out slices as you need.

    How can I tell when this bread is done baking?

    Since the bread is covered in foil while it bakes it's a little tougher to gauge doneness. The baking time is anywhere between 90 - 100 minutes or when an instant read thermometer registers 195F (which is lower than typical yeast bread).

    Check out these other quick bread recipes!

    • One-Bowl Oat Flour Banana Bread (Dairy Free)
    • Hearty Chia Seed Bread (Gluten & Dairy Free)
    • Savory Cassava Bread (Gluten & Dairy Free)
    • Oat Flour Biscuits (Dairy Free)
    overhead shot of brown bread on a plate with butter

    Gluten Free Brown Bread {Dairy Free}

    Delicious, soft, slightly sweet gluten free brown bread that melts in your mouth!
    5 from 2 votes
    Print Pin Rate
    Course: bread, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour 40 minutes
    Rest time: 30 minutes
    Total Time: 2 hours 20 minutes
    Servings: 12 slices
    Calories: 153kcal
    Author: Christine

    Ingredients

    • 120 grams gluten free cornmeal about ¾ cup
    • 95 grams sorghum flour about ¾ cup
    • 107 grams brown rice flour about ¾ cup
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon psyllium husk powder
    • 1 cup buttermilk
    • ½ cup dark molasses

    Instructions

    • In the bowl of a stand mixer, mix together the dry ingredients.
    • Add the buttermilk and molasses into the bowl and beat for 30 seconds on low speed.
    • Stop machine and scrape batter down. Beat for 2 minutes on medium.
    • Set batter aside for 30 minutes.
    • Preheat oven to 325° F. Adjust oven racks so that the bread will bake on the lowest one. Grease or spray an 8" x 4.5" loaf pan with cooking spray.
    • Spread the batter evenly into the prepared pan and smooth the top.
    • Cover this pan with a piece of foil.
    • Use either a Dutch oven or a 9" x 13" baking pan as a steamer box for the bread to bake in.
    • Place the baking pan into the 9" x 13" pan.
    • Add about 6 cups of water to the baking pan or Dutch oven.
    • Cover the whole pan with another sheet of foil.
    • Carefully place the pan into the oven and bake for 90 - 100 minutes or until an instant read thermometer registers 195F.
    • Use caution when removing the foil as the steam will be very hot and will come out very fast. Remove the loaf pan from the steamer and let it cool on a wire rack for 10 minutes.
    • Remove the bread from the pan and enjoy!

    Video

    Notes

    • Mix the batter on medium speed for the full 2 minutes.
    • Set the batter aside to rest for 30 minutes before pouring into baking pan. 
    • Cover both pans with a sheet of foil each.
    • Water should be enough to fill the pan and come up the sides.
    • Be very careful when removing the foil as the hot steam can burn.
     

    Nutrition

    Calories: 153kcal | Carbohydrates: 32g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 170mg | Potassium: 332mg | Fiber: 2g | Sugar: 12g | Vitamin A: 33IU | Calcium: 62mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    Reader Interactions

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    Comments

    1. Am

      February 14, 2018 at 8:28 am

      is there anyway to adapt this to an instant pot recipe

      Reply
      • C.J. Brady

        February 14, 2018 at 8:47 am

        Hi,

        Thanks for asking!

        There could be, but I did not create the recipe using one, so I would be experimenting as I went. It is definitely an idea though - I will see if I can incorporate it into a future recipe!

        Hope that helps.

        Christine

        Reply
    2. Village Bakery

      February 14, 2018 at 10:23 am

      Awesome recipe, Christine. This reminds me of the bread my grandma always used to make us. Definitely going to have to make it with the kids this weekend!

      Reply
      • C.J. Brady

        February 14, 2018 at 11:56 am

        Hi,

        Thanks for the kind words - made my day! It's a great one to do with kids too - other than the water part, they can mix it all.

        Enjoy!

        Christine

        Reply
    3. BJ

      August 28, 2019 at 7:40 pm

      need a substitute for the sorghum flour. Don't have it.

      Reply
      • Christine

        August 28, 2019 at 10:17 pm

        Hi BJ,

        Thanks for asking. So amaranth or buckwheat would be the closest substitutes for sorghum, if you have those.

        Check out this article, it has a chart with all types of flours with ones that will most closely match up for a substitute. https://zestforbaking.com/guide-to-gluten-free-flour-substitutes

        Hope that helps!

        Christine

        Reply
    4. Michele Smith

      October 20, 2021 at 12:12 pm

      I looked up Psyllium Husk Powder, it said it is used for a laxative? Is there a substitute for it?

      Reply
      • Christine

        October 21, 2021 at 2:52 pm

        Hi Michele,

        So I only use it in small doses in recipes - it works wonderfully as a binder. But ground chia seed or flax meal could also be used.

        ~Christine

        Reply
    5. Sharon Naismith

      October 21, 2021 at 2:40 pm

      In answer to the question about cooking this in an Instant Pot, I found this from Cook & Carry that describes a similar gluten free Boston Brown Bread recipe. It also has a video that shows how to go about it. That may be enough information to try Christine's recipe in the Instant Pot. I'd love to hear how it turns out.
      https://quickandcarry.com/recipe/instant-pot-boston-brown-bread/

      Reply
    6. Sharon Naismith

      October 21, 2021 at 2:45 pm

      Sorry, quick correction to my post. It's Quick & Carry: https://quickandcarry.com/recipe/instant-pot-boston-brown-bread/

      Reply
      • Christine

        October 21, 2021 at 3:47 pm

        Thank you for sharing the info Sharon!

        Christine

        Reply
    7. Sheri

      November 16, 2021 at 6:56 am

      Can this recipe be used in a bread machine? And what size loaf is this considered? 1 lb, 1 1/2 lb or 2? I have been desperately looking for a gluten-free recipe that will work in a bread machine. It’s difficult to find a mix or recipe that is egg and dairy free, and does not contain gums. My body can’t handle any of those things.

      Reply
      • Christine

        November 16, 2021 at 12:20 pm

        Hi Sheri,

        So I can understand your frustration! I haven't tested this loaf in a bread machine though. It's about a 1 pound loaf though. If you do try it, I'd be curious as to how it turns out.

        There are some substitutions that might be helpful though - most of my recipes don't have dairy as I am DF as well. For the eggs, something like JUST egg works wonderfully. And then for gums, I have a ton of helpful info on substituting for it here: https://zestforbaking.com/category/gum-substitutes

        Hope some of that helps, let me know how else I can help!

        Christine

        Reply
    8. Kris Reese

      October 25, 2022 at 4:39 am

      I’m wondering why this is called “dairy free,” when the recipe calls for buttermilk?

      Reply
      • Christine

        October 25, 2022 at 8:33 am

        Hi Kris,

        Sure, so it's dairy free buttermilk - there's a little more about it in the ingredients list in the post.

        Thank you for asking!

        Christine

        Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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