Printable Gluten-Free Brown Bread Recipe Card
Master gluten-free brown bread with consistent texture, clean slices, and easy Boston or Irish-style adjustments.
Servings: 12 slices
Calories: 153kcal
Ingredients
- 120 grams gluten-free cornmeal about 3/4 cup
- 95 grams sorghum flour about 3/4 cup
- 107 grams brown rice flour about 3/4 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, combine all dry ingredients until evenly blended.
- Pour in buttermilk and molasses. Mix on low until a thick, smooth batter forms.
- Scrape the bowl and mix on medium for 2 minutes.
- Set batter aside for 30 minutes until slightly thickened.
- Preheat the oven to 325° F. Adjust the oven racks so the bread bakes on the lowest rack. 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.
- Place the pan in a larger dish and add warm water to the dish. Add about 6 cups of water to the baking pan.
- Cover the whole pan with another sheet of foil.
- Bake on the lowest rack for 90-100 minutes. Internal temp should reach ~195°F.
- Before removing from the pan, let it rest 10 minutes, then cool completely before slicing.
Notes
- Skipping rest time results in a weak structure.
- No steam environment creates a dry, dense loaf.
- Too much liquid results in an under-set interior.
- Cutting while hot makes the bread fall apart.
Doneness Cues
- The internal temperature should be ~195°F (90°C).
- It should have a firm top and no wet center.
- Insert a toothpick into the bread; it should come out clean when the bread is fully baked.
- The bread should pull slightly from the edges.
- If it’s underbaked, the center will be gummy.
- Use caution when removing the foil, as the steam will be very hot and come out quickly. Remove the loaf pan from the steamer and let it cool on a wire rack for 10 minutes.
Storage
- Room Temp: 2–3 days (wrapped well)
- Fridge: Up to 5 days (can dry slightly)
- Freezer: Up to 2 months (slice before freezing)
Reheat:
Toast slices or warm them in the oven to restore moisture.Nutrition
Serving: 12People | 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
