This is a straightforward homemade version of Gluten Free Brown Bread — it’s wheaty, slightly sweet, and surprisingly tender. Works well as cozy breakfast toast, a budget-friendly snack, or something wholesome to dunk in soup.
Jump to RecipeQuick Summary
- Prep time: 15 mins
- Cook time: 45 mins (+1 hr rising)
- Flavor: wheaty, slightly sweet, comforting
- Great for: cozy mornings, budget baking, hearty snacks
Why I Like This Recipe
Honestly? I wasn’t planning to bake anything—just kinda had a gluten-free moment and a weird craving for toast. Threw in molasses because why not, found teff in the pantry, mixed things up—and bam, this bread was born. Like, “eat three slices standing in the kitchen” kind of good. I’ve made it a bunch since. It never gets old.
Ingredients
- 2½ cups gluten‑free all‑purpose flour blend
- 2½ tsp xanthan gum (if your blend doesn’t have it)
- 3 Tbsp whole grain teff flour
- 9 Tbsp gluten‑free oat flour
- ¼ tsp cream of tartar
- ¼ tsp baking soda
- 2 Tbsp granulated sugar
- 1 Tbsp instant yeast
- 1½ tsp kosher salt
- 5 Tbsp unsalted butter, room temp
- 1 tsp apple cider vinegar
- 1 Tbsp unsulphured molasses
- 2 egg whites (≈50 g), room temp
- 1½ cups warm milk (~95 °F)
How To Make Gluten Free Brown Bread
- Heat your mix: toss all dry stuff (flours, xanthan, teff, oat, cream of tartar, soda, sugar, yeast, salt) in mixer.
- Add wet: butter, vinegar, molasses, egg whites, milk. Mix low till dough kinda comes, then high 5 mins. Sticky, but fine.
- Pan it: smooth into greased 9×5 in pan (or pullman), cover with oiled plastic or lid.
- Rise: warm spot, till ~150% volume—about 1 hour.
- Bake: preheat oven to 375 °F around end of rise.
- If loaf pan: bake 30 mins. If pullman: bake 40 mins with lid.
- Then: pop loaf out, on baking sheet, bake extra 15–20 mins till top’s browned and hollow-sounding.
- Cool: 10 mins on sheet, then rack before slicing (I know, patience).
Tips for Success
- Let it rise enough—under‑rising = dense brick.
- Butter soft, not melting. Cold chunks = weird pockets.
- Active yeast? Sub 11 g and proof first.
- Teff = flavor star. Don’t skip.
- Cool fully or crumb gets gummy.
Storage and Reheating
- Fridge: airtight up to 5 days — toast revives it.
- Freezer: slice, flash-freeze flat, bag. Good for months.
- Reheat: toaster for crisp, microwave if you’re rushed (but soggy).
FAQs
Yeah, oat or almond warmed works fine.
You can, but loaf loses that cozy depth.
Gives nuttiness + moisture. Sorghum works but taste shifts.
Likely under-baked or sliced warm—bake/cool more.
Totally. Portion into muffin tins, rise, bake ~25 mins.
Common Mistakes and How to Dodge Them
- Not proofing active yeast → always bloom in warm milk.
- Cold butter → mix soft, not melting.
- Skipping rise → loaf goes dense.
- Slicing too soon → gummy inside.
- Baking too high → top browns fast, inside raw; use middle rack.
Nutrition Facts (Per Slice – 10 slices)
- Calories: ~180 kcal
- Total Fat: 5 g
- Saturated Fat: 3 g
- Cholesterol: 35 mg
- Sodium: 220 mg
- Potassium: 120 mg
- Carbs: 28 g
- Fiber: 3 g
- Sugars: 5 g
- Protein: 4 g
Gluten Free Brown Bread Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy10
servings15
minutes45
minutes180
kcalRustic, mildly sweet brown bread with a tender, hygge-worthy crumb.
Ingredients
2½ cups gluten‑free all‑purpose flour blend
2½ tsp xanthan gum (if your blend doesn’t have it)
3 Tbsp whole grain teff flour
9 Tbsp gluten‑free oat flour
¼ tsp cream of tartar
¼ tsp baking soda
2 Tbsp granulated sugar
1 Tbsp instant yeast
1½ tsp kosher salt
5 Tbsp unsalted butter, room temp
1 tsp apple cider vinegar
1 Tbsp unsulphured molasses
2 egg whites (≈50 g), room temp
1½ cups warm milk (~95 °F)
Directions
- Mix dry ingredients
- Add wet, mix low → high 5 mins
- Transfer to pan, cover
- Rise ~1 hr till 150%
- Bake loaf 30 mins (or pullman 40 mins w/ lid)
- Unpan, bake extra 15–20 mins till browned/hollow
- Cool 10 mins on sheet, then on rack
Notes
- Don’t skip rise—flat = sad.
- Use soft, not cold or melted butter.
- Cool loaf fully before slicing.
- Middle oven rack = even bake.
