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Brown Bread

Brown Bread


The BEST gluten-free breadA good, hearty gluten free bread with a thick but soft crust is way harder to find than it should be. And as long as we’re talking about the crust of gluten free bread (or any bread) … who are these children who don’t eat crusts?
The BEST gluten-free bread

I’m pretty sure that my kid would eat your kid’s crusts. Especially if they came from this bread. Hearty and “wheat-y” with just the right amount of molasses and whole grain teff, this gluten free bread is sure to be a fast favorite. And it rises so quickly, it would have been perfect for Gluten-Free on a Shoestring Quick & Easy: 100 Recipes for the Food You Love—Fast! But it didn’t make it in, so you get it … for nothin’.

The BEST gluten-free bread

The BEST gluten-free bread

So consider this an extra. An extra reason to pick up a copy of Quick & Easy. An extra reason to come visit me. An extra reason to eat bread crusts.

The BEST gluten-free bread

Try it plain or like you see it here…

The BEST gluten-free bread

…with some smooooth homemade almond butter.

The BEST gluten-free bread

Or a generous spread of homemade bittersweet chocolate almond butter.

The BEST gluten-free bread

The dough is not quite as thick as some of my other yeast breads, but it’s not runny, either. A favor, though? Please pretty please read through the whole recipe before getting started. It’s worth your while.

Brown Bread

Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time:
Cook time:
Total time:
Serves: 8
Gluten-free Brown Bread with molasses and teff
  • 2 1/2 cups (350g) high-quality all-purpose gluten-free flour
  • 1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
  • 3 tablespoons (38g) whole grain teff
  • 9 tablespoons (68g) oat flour
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 2 tablespoons (25g) sugar
  • 3 teaspoons instant (or breadmaker or rapid-rise) yeast
  • 2 teaspoons kosher salt
  • 4 tablespoons (56g) unsalted butter, at room temperature
  • 1 tablespoon (12g) vegetable shortening
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon unsulphured molasses
  • 2 extra-large egg whites, beaten
  • 1 1/2 cups warm milk, about 110°F
  1. Grease a loaf pan that is no more than 9 x 5 inches and set it aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, teff, oat flour, cream of tartar, baking soda, sugar and yeast. Whisk with a separate handheld whisk to combine well. Add the salt and whisk again to combine.
  3. Add the butter, shortening, vinegar, molasses, egg whites and milk, and mix on low speed with the paddle attachment until the dough starts to come together. Cover the mixer with a tea towel and mix high for about 5 minutes. The dough should be thick, but not quite as stiff as french bread dough.
  4. Transfer the dough to the prepared loaf pan, cover with plastic wrap and place in a warm, draft-free area to rise until the dough is about 150% of its beginning volume. While the dough is rising, preheat your oven to 375 degrees F.
  5. Once the dough has risen, remove the plastic wrap and place the bread in the center of the preheated oven. Bake for about 30 minutes or until the loaf is firm enough to take out of the pan. Remove the bread from the loaf pan and place it on a rimmed baking sheet. Return the bread on the pan to the oven, and bake for another 5 to 10 minutes, or until the top is nicely browned and the loaf sounds hollow when tapped. Remove from the oven, allow to cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely before slicing and serving.

Please make the recipe as directed, following the ingredients and instructions to the letter, taking care not to substitute your judgment for mine until you are very comfortable with the recipe or it will likely not turn out as we both hope.
I have not tested this recipe with any substitutes at all.
King Arthur gluten-free flour will not work in this recipe as it is relatively useless for yeasted breads.
I make my own oat flour by processing gluten-free old-fashioned rolled oats in the food processor until they’re finely ground.

The BEST gluten-free bread


P.S. Please do pick up a copy of Gluten-Free on a Shoestring Quick & Easy! I simply can’t keep the blog going without your support!

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  • […] Children are the same as guinea pigs, aren’t they?These bagels are adapted from my recipe for Gluten-Free Brown Bread.I thought about showing you the photos of the bagels before they’re shaped. But it looked […]

  • Ashley
    February 11, 2012 at 2:18 PM

    Is it absolutely necessary to use instant breadmaker yeast, or can I use regular active dry yeast? Costco sells a giant pack of active dry yeast for less than half of the price of a small container of instant breadmaker yeast at the grocery store, so if active dry yeast would work the same I would like to go that route! I am so excited to try this recipe this weekend!!

    • February 11, 2012 at 2:32 PM

      Hi, Ashley,
      You should be fine with active dry yeast. It will most certainly take longer to rise. It is not necessary to proof the yeast, but be sure to mix it enough or it won’t activate.
      xoxo Nicole

  • Lene
    February 8, 2012 at 1:05 PM

    What is it about the KAF GF flour blend that makes it inappropriate for bread recipes? That’s the blend I have on hand, and I normally have good luck when using it for things, but don’t want to use it on this bread recipe if it doesn’t work well for bread. I’m pretty new to GF, so I don’t know enough to weigh why Better Batter would work well for bread but the KAF stuff wouldn’t. Help?

    • February 8, 2012 at 1:07 PM

      Hi, Lene,
      I’m not entirely sure about all the science behind it, but it won’t work for GF yeast bread, I’m afraid. If you’d like to know more, try contacting Better Batter directly at contact@betterbatter.org.
      xoxo Nicole

  • Kate
    February 8, 2012 at 1:00 PM

    Is it safe to use Whole Wheat flour in place of gluten free and xanthum gum? We’re don’t have medical needs for gluten free but I love your recipes!!

    • February 8, 2012 at 1:04 PM

      Hi, Kate,
      This has to be my favorite comment in a long time! Most of my recipes you can just sub back in conventional gluten-containing all-purpose flour, but gluten-free yeast breads tend to have a different moisture balance than their gluten-containing counterparts. So you wouldn’t have success with the recipe as written, but it will work if you’re willing to play around with it a bit, I imagine!
      xoxo Nicole

  • February 7, 2012 at 12:59 PM

    So glad it worked out well for you, Mattison! Better Batter | Gluten Free Flour is the real deal. :)

  • Mattison Mania on Facebook
    February 7, 2012 at 12:29 PM

    YaY! For once, my bread turned out like a picture! And oh so yummy and moist, too! Exactly what I remember wheat bread tasting like. I’m thinking this molded into a ‘Wheat’ French Bread loaf will be oh-so-awesome as well cause the crust is AMAZING!

    Measuring by weights is definitely helping too. I did do some substitutions tho (I know, I know, altho it was strongly urged against), but, good news, it worked fabulously! Exactly like Miss Nicole’s picture!! I used a mixture of coconut and almond milk (using up what I had), and I used a product called ‘Lighter Bake’ in place of the butter. All we need is some Nutella!! Mmm! Thanks Miss Nicole for a fabulous recipe! And thank your friends at Better
    Batter for making a flour mix that performs like it’s advertised to.

  • Michelle Dunton Olejar on Facebook
    February 6, 2012 at 3:34 PM

    I love Teff! I just used it recently and thought it was very worth using again. Thanks for the recipe. I had been waiting for it :)

  • Kristi
    February 6, 2012 at 1:08 PM

    Thanks for the link about whey. I should probably search around before I ask so I don’t look so….dense.

    Die clutching your bread…that made me laugh. Ok, not that you would be dead and all but the bread thing. Ok I will stop now.

    I will be heading to Whole Foods after work for Teff and Whey. Sort of sounds like a cartoon on cartoon network. Clearly I am insane today (don’t comment ;-)).

    • February 6, 2012 at 4:33 PM

      At least you didn’t make a Little Miss Muffet reference. :)
      I’d call ahead to Whole Foods, make sure they have what you’re looking for — and make sure they know the teff has to have the “gluten free” symbol on it.
      xoxo Nikki

  • Kristi
    February 6, 2012 at 12:13 PM

    Nikki, this is awesome. I need to get some extra grains into my daughter. So where do you buy Teff? Also, where do you find whey powder that doesn’t have vanilla flavoring in it?

    I would love to make this tonight when I get home but I need Teff baby! Teff….it is even fun to say.

    If I can’t find Teff, I plan to make your Quick White Sandwich Bread tonight. I made grilled cheese with the White SB and it was great.

    Dude, I can bake! All cuz of you of course.


    • February 6, 2012 at 12:35 PM

      Hey, Kristi,
      There are a couple links to teff on Amazon in the post. I order it online, but sometimes you can find it at Whole Foods. You’re in California! They must have it at a health food store. Bob’s Red Mill is the brand I use.
      Here is a link to a post on the Community site where I explain about whey in response to a reader question.
      So glad you’re enjoying the White Sandwich Bread. I think I’ll die clutching a loaf of that stuff.
      xoxo Nikki

  • FrankandChristine Bailey on Facebook
    February 6, 2012 at 12:02 PM

    I cant wait for the new cookbook!!!

  • February 6, 2012 at 11:18 AM

    That is one gorgeous bread. (pretend I said that sounding like Streisand)

    And looky. You wrapped it up all pretty like an Ina Garten creation only better. Cool!

    Teff is a great idea.

    • February 6, 2012 at 12:36 PM

      Hey, Lisa!
      I heard Streisand. Loud and clear. ;)
      Glad you approve of teff, you queen of all gluten-free grains, you.
      xoxo Nicole

  • Wendy Giroux Castleman on Facebook
    February 6, 2012 at 11:08 AM

    Excellent!! Thank you:)

  • Sandy Munn on Facebook
    February 6, 2012 at 10:34 AM

    Looks so good!!

  • Pamela G
    February 6, 2012 at 10:22 AM

    temptress….especially with the almond butter…yum! i have to get some teff….

    • February 6, 2012 at 10:24 AM

      I think you should, Pam! I’m finding it very useful, so it’ll be showing up more and more — and a little goes a long way. :)
      xoxo Nicole

  • Elizabeth Frost on Facebook
    February 6, 2012 at 9:44 AM

    TY! %^->

  • February 6, 2012 at 9:33 AM

    It’s also high in vitamins – imagine all the bran and germ from whole wheat, with none of the gluten!

  • Becky Burnaugh Segrest on Facebook
    February 6, 2012 at 9:21 AM

    Teff is a fabulous African grain, it is wonderful! Lots of protein. Excited to try this recipe.

  • Sanja Petrovic on Facebook
    February 6, 2012 at 9:13 AM

    What is teff?

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