Brown Bread GF

By MaryEllen

Hearty and “wheaty” tasting, this gluten-free brown bread recipe is sure to be a family favorite. It couldn’t be easier, and you don’t need a bread machine!

Ingredients

• 2 1/2 cups (350g) all purpose gluten free flour (I used Better Batter)
• 1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
• 3 tablespoons (38g) whole grain teff
• 1/2 cup + 1 tablespoon (68 g) certified gluten-free oat flour (I just grind old fashioned gluten free rolled oats into a powder)
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• 2 tablespoons (25 g) granulated sugar
• 1 tablespoon (9 g) instant yeast
• 1 1/2 teaspoons (9 g) kosher salt
• 5 tablespoons (70 g) unsalted butter, at room temperature
• 1 teaspoon apple cider vinegar
• 1 tablespoon (21 g) unsulphured molasses
• 2 egg whites (50 g), at room temperature
• 1 1/2 cups (12 fluid ounces) warm milk, about 95°F

Details

Preparation time 10mins
Cooking time 55mins
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Grease, and line with Parchment paper, a standard 9-inch x 5-inch loaf pan and set it aside.

In the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, teff, oat flour, cream of tartar, baking soda, sugar, and yeast. Whisk with a separate handheld whisk to combine well. Add the salt and whisk again to combine.

Add the butter, vinegar, molasses, egg whites and milk, and mix on low speed with the paddle attachment until the dough starts to come together, then mix on high for about 5 minutes. Transfer the dough to the prepared loaf pan and smooth the top with a wet spatula. Cover the dough with oiled with plastic wrap and place in a warm, draft-free area to rise until the dough is about 150% of its original volume. When the dough is nearly finished rising, preheat your oven to 375°F.

Remove the plastic wrap and place the loaf pan in the center of the preheated oven. Bake for about 30 minutes or until the loaf is firm enough to take out of the pan. Remove the bread from the loaf pan and place it on a rimmed baking sheet. Return the bread to the pan to the oven, and bake for another 5 to 10 minutes, or until the top is nicely browned and the loaf sounds hollow when tapped. Remove from the oven, allow to cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely before slicing and serving.