Gluten Free Brown Bread Recipe

The key to creating this soft, hearty gluten-free brown bread is the addition of teff flour and molasses: these ingredients provide the deep, earthy flavor and color often missing in gluten-free baking. It’s delicious served toasted with butter or used for a classic sandwich.

Gluten Free Brown Bread Recipe 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 Recipe

1. Mix dry ingredients: Toss all the dry ingredients—flours, xanthan gum, teff, oat flour, cream of tartar, baking soda, sugar, yeast, and salt—into the bowl of a stand mixer.
2. Add wet ingredients: Add the room temperature butter, vinegar, molasses, egg whites, and warm milk. Mix on low speed until combined, then increase to high speed for 5 minutes until the dough is sticky but uniform.
3. Shape the loaf: Smooth the sticky dough into a greased 9×5 inch loaf pan (or Pullman pan). Cover with oiled plastic wrap or the lid.
4. Proof the dough: Let the dough rise in a warm spot until it reaches about 150% of its original volume, which should take about 1 hour.
5. Bake the bread: Preheat the oven to 375°F near the end of the rise. If using a standard loaf pan, bake for 30 minutes; if using a Pullman pan with a lid, bake for 40 minutes.
6. Finish baking: Remove the loaf from the pan and place it directly onto a baking sheet. Bake for an extra 15 to 20 minutes until the crust is browned and the loaf sounds hollow when tapped.
7. Cool completely: Let the bread cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Recipe Tips

• Check your flour: If your gluten-free flour blend already contains xanthan gum, do not add the extra 2½ teaspoons called for in the recipe or the bread will be gummy.
• Temperature control: Ensure your milk is around 95°F; if it is too hot, it will kill the yeast, and if it is too cold, the rise will take much longer.
• Why vinegar? The apple cider vinegar reacts with the baking soda to give the bread an extra lift and better crumb structure.
• Don’t slice hot: Gluten-free bread is very fragile when hot and needs to set completely while cooling; slicing too early will result in a gummy texture.

What To Serve With Gluten Free Brown Bread

This hearty bread has a nutty flavor that pairs well with savory toppings.

• Sliced avocado with sea salt
• Creamy tomato soup
• Turkey and cheese sandwiches
• Scrambled eggs and bacon

How To Store Gluten Free Brown Bread

• Room Temperature: Store the cooled loaf in an airtight container on the counter for up to 3 days.
• Freeze: Slice the entire loaf, place parchment paper between slices, and freeze in a freezer-safe bag for up to 3 months. Toast directly from frozen.

Gluten Free Brown Bread Nutrition Facts

• Calories: ~190 kcal (per slice)
• Carbohydrates: 32g
• Protein: 4g
• Fat: 5g
• Fiber: 3g
• Sugar: 4g

Nutrition information is estimated and may vary based on specific gluten-free flour blends used.

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