Monday, 6 June 2011

Brown Bread

gluten free brown bread
This is a modified recipe from “125 Best Gluten-Free Recipes” cook book by Donna Washburn and Heather Butt. It has really good flavour and pretty nice texture too. It can be eaten fresh but I prefer it toasted with butter and jam, or use it for grilled cheese sandwiches!
If you don't love the taste of molasses, I would suggest using brown sugar instead because it is a fairly strong flavour.

(makes 1 loaf)
Ingredients

1 ¼ cup brown rice flour
½ cup millet (bajra) flour (can use sorghum flour)
½ cup cornstarch
½ cup oat bran (or rice bran, or rice flour)
1 ½ Tbsp guar gum (or 1 Tbsp xanthan gum)
1 Tbsp yeast (not instant)
1 ¼ tsp salt
1 cup water
1 tsp vinegar
2 Tbsp veg oil
2 Tbsp honey
2 Tbsp molasses (or 2 T packed br sugar if you don't love the taste of molasses)
3 eggs
Directions

Combine dry ingredients in one bowl.
Prepare yeast by combining it with ½ of the water (hot) and a pinch of sugar.
Let sit for 10 minutes. If using instant yeast you can combine it as is with the dry ingredients.

Combine wet ingredients (not yeast yet) and beat well until combined. (it is easiest to let a heavy duty mixer do the work for you, but since I don’t have one of those I mixed it by hand. Get ready for a work outJ)
Slowly add dry ingredients to wet ingredients, mixing the entire time.
Add yeast mixture.
Mix for 4 minutes (mixture will be stiff).

Spoon into a well greased loaf pan.
Cover with a tea towel (or greased plastic wrap) and let sit for about an hour or until dough has risen to nearly the top of the pan.
Bake bread at 350 F for at least 40 minutes.
It’s better to cook longer than you think if you are unsure if it’s done to avoid having raw parts in the middle. If you are worried the top is getting too dark, cover the loaf loosely with tin foil. 

Let cool on a wire rack.
Slice into ½ inch slices. You can freeze these right away or leave them out if they will be eaten within a couple days.
For toast, pull a slice from the freezer and pop it directly into the toaster to keep it from falling apart.


Enjoy!

2 comments:

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  2. Andra,

    I just baked this bread and it came out fabulous! I did substitute coconut flour for the oat bran (I didn't have oat bran). It still came out great!

    Thank you so much for posting this! I've tried many times to make gluten free bread and it always came out horrible until now! Thank you, thank you!

    I've shared your blog and recipe with my friends on Facebook. I hope you don't mind!

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