Brown Bread (Gluten-Free)
Josefina Almond Yes
This GF brown bread is amazing! No yeast is required! Very easy to make and it freezes very well.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
- 1/2 cup buckwheat flour
- 1 cup brown rice flour
- 1/2 cup sorghum flour
- 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)
Preheat the oven to 375°F (190°C).
Lightly grease a baking pan or cast-iron skillet. In this recipe was used, a 9-inch round 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.
Bake for 50 minutes or until a firm crust has formed. Place the bread into a wire rack to cool.
- Store the bread covered at room temperature for 3 days or in the refrigerator for up to a week. You can also freeze it, it's better to slice it before freezing so you don't have to defrost the entire loaf.
Keyword Gluten-free brown bread