Molasses and brown sugar (or coconut sugar) give this hearty bread its sweet, rich flavor. Brown Bread with a piping hot bowl of soup or stew, or a meal of sausage and baked beans hits the spot when the weather turns cold.

If you like the traditional addition of raisins in your brown bread, soak ½ cup raisins in enough warm water to cover for 10 minutes, then drain and stir into bread just before baking.

Slice this round loaf into wedges to serve. Leftovers make the best gluten-free breakfast the next morning, heated slightly and served with butter and a piping hot cup of coffee or tea.

This bread freezes well, too. Wrap securely and freeze up to 1 month.

Gluten Free Brown Bread
  • Yields 6 - 8
    Servings
  • 15 minutes
    Prep time
  • 60 minutes
    Total time

Ingredients

  • ¼ cup Brown sugar (or an equal amount of coconut sugar)
  • 2 Tbsp. Butter, softened (or dairy-free butter substitute)
  • ½ cup Gluten Free Cornmeal
  • ¼ cup Black Strap Molasses
  • 1 cup Buttermilk (for dairy-free substitute 1 tablespoon apple cider vinegar plus enough dairy-free milk to equal 1 cup)
  • 1 large Egg
  • 1 ½ cups Gluten Free Flour Blend
  • 1 tsp. Baking soda

Instructions

  1. Preheat your oven to 350F and grease an 8-inch round cake pan; set aside.
  2. In a mixing bowl, combine sugar and butter, stirring until mixture comes together.
  3. Add cornmeal, molasses, milk and egg; stir well.
  4. Stir in flour and baking soda until mixture is completely smooth and no dry ingredients remain visible. Batter will be somewhat thin and pourable.
  5. Pour batter into prepared pan and bake 40-45 minutes, or until a toothpick inserted in center of loaf comes out clean.
  6. Cool bread in pan 10 minutes before removing from pan to cool on a wire rack or serving plate. Slice into wedges to serve.Preheat your oven to 350F and grease an 8-inch round cake pan; set aside.
  7. In a mixing bowl, combine sugar and butter, stirring until mixture comes together.
  8. Add cornmeal, molasses, milk and egg; stir well.
  9. Stir in flour and baking soda until mixture is completely smooth and no dry ingredients remain visible. Batter will be somewhat thin and pourable.
  10. Pour batter into prepared pan and bake 40-45 minutes, or until a toothpick inserted in center of loaf comes out clean.
  11. Cool bread in pan 10 minutes before removing from pan to cool on a wire rack or serving plate. Slice into wedges to serve.
Molasses and brown sugar (or coconut sugar) give this hearty bread its sweet, rich flavor. Brown Bread with a piping hot bowl of soup or stew, or a meal of sausage and baked beans hits the spot when the weather turns cold. Shared via http://www.gluteninsight.com
http://www.gluteninsight.com/gluten-free-brown-bread/

P.S. Take a look at Accelerated Weight Loss, our 28-day gluten-free program. It has the essential tools to help you reset your body, lose weight and start feeling great.