Brown Bread (Gluten-Free)
This gluten-free brown bread is amazing! No yeast is required!! Very easy to make and it freezes very well!
About this recipes
This gluten-free brown bread is amazing! No yeast is required, its leaving comes from baking soda and buttermilk. Very quick and easy to make! You have no excuse…
This bread is going to become a staple in your kitchen, so quick and tasty. Soup and a slice of soda bread are a perfect match.
Ingredients
- Flours: brown rice flour, buckwheat flour, and sorghum flour. This bread also takes corn and tapioca starch.
- Baking soda: this bread takes baking soda as leaving agent in replacement of baking powder. The baking soda reacts with the buttermilk.
- Buttermilk: is another characteristic ingredient of the bread. Its leaving comes from baking soda and buttermilk.
- Xantham gum: to bind the ingredients together in addition to the eggs.
- Egg: room temperature egg is better.
- Sugar: I used muscovado sugar. You can also use white granulated sugar or brown sugar.
How to make gluten-free brown bread
Preheat the oven to 190°C/375°F.
Lightly grease a baking sheet, baking pan, or cast-iron skillet. I use a 9-inch cake pan.
Whisk the buckwheat flour, brown rice flour, sorghum flour, corn starch, tapioca starch, xantham gum, baking soda, and sugar in a large bowl. Set aside.
In a small/medium bowl, mix the egg and the buttermilk with a hand whisk.
Stir the buttermilk mixture into the dry ingredients and mix until well incorporated. The dough is a bit sticky.
Place the dough into the prepared pan.
If you want you can make a cross on the top of the bread with the blunt of a knife. I haven’t done it.
Bake for 50 minutes or until a firm crust has formed.
Place the bread into a wire rack to cool.
Variations
You can try different gluten-free flours, I think this mix of flours works for me. You can also add some dried fruits or raisings.
The classic soda bread takes a cross on the top, I didn’t make it. Feel free to score a cross on the top of the bread.
Storing
Store the bread covered at room temperature for 3 days or in the fridge for a week. You can also freeze it. I suggest slicing it before freezing so you don’t have to unfreeze the entire loaf.
Brown Bread (Gluten-Free)
Ingredients
- 1/2 cup buckwheat flour (70gr)
- 1 cup brown rice flour (100gr)
- 1/2 cup sorghum flour (70gr)
- 1/2 cup corn starch
- 1/2 cup tapioca starch
- 3 gr xantham gum
- 1 teaspoon baking soda
- 1 tbsp sugar
- 1 egg
- 1 1/4 cup buttermilk (300gr)
Instructions
- Preheat the oven to 190°C/375°F.
- Lightly grease a baking sheet, baking pan, or cast-iron skillet. I use a 9-inch cake pan.
- Whisk the buckwheat flour, brown rice flour, sorghum flour, corn starch, tapioca starch, xantham gum, baking soda, and sugar in a large bowl. Set aside.
- In a small/medium bowl, mix the egg and the buttermilk with a hand whisk.
- Stir the buttermilk mixture into the dry ingredients and mix until well incorporated. The dough is a bit sticky.
- Place the dough into the prepared pan or into a baking sheet and end up with a disk.
- If you want you can make a cross on the top of the bread with the blunt of a knife. I haven’t done it.
- Bake for 50 minutes or until a firm crust has formed.
- Place the bread into a wire rack to cool.