Hearty and “wheaty” tasting, this gluten free brown bread recipe is sure to be a family favorite. Learn how to make gluten free bread the easy way!
A good, hearty gluten free bread with a thick but soft crust is way harder to find than it should be. By the way, who are these children who don’t eat crusts?
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 wheat free, gluten free bread is sure to be a fast favorite.
Batter-Style Gluten Free Breads
When my son first started eating gluten free in 2004, we mail-ordered gluten free bread from Canada. That wasn’t because it was so good we couldn’t help ourselves. It was just all there was. I didn’t know how to make gluten free bread.
Five years later, in 2009, I stumbled upon a recipe that was known as “Tom’s Bread” on the Internet. I think I first found it in an online chat room, although I simply can’t recall where that would have been. That was back in the days when the “gluten free listserv” was the best (and nearly only) source of gluten free product information out there.
Tom’s Bread is a batter-style bread that I believe Tom himself maintains was the product of divine intervention. It relies heavily on garbanzo bean flour, a flour I now find truly repulsive unless it’s in, say, hummus. But it also was prescient in its use of equal amounts of cornstarch and tapioca flour.
And Tom’s bread was a batter-style gluten free bread. A couple years later, I would go on to develop the recipe for Gluten Free White Sandwich Bread that was published in my first cookbook.
It relies upon a rice flour blend (no bean flour!), but it’s also a batter-style gluten free bread. That recipe, from the second edition of my very first cookbook is still a family favorite.
These bread doughs are made in a mixer and resemble cookie dough. The dough is very, very wet, and can’t be shaped in the way conventional bread doughs are shaped. Until I wrote my third cookbook, Gluten Free on a Shoestring Bakes Bread, batter-style yeast bread was the only sort of gluten free bread recipe I had ever heard of.
Even though I am still asked about my favorite bread machine from time to time, I continue to insist that bread machines are a waste of money. They vary a ton from brand to brand, and one recipe will work well in one machine and not in another. Plus, the machines are crazy expensive and make an odd-shaped loaf.
How to make gluten free bread
If you’re new to making gluten free bread, or to making bread in general, it’s best to begin with a batter-style bread like this wheat free but wheaty-tasting brown bread.
Batter-style gluten free bread recipes have only one rise, and they tend to rise quickly because the dough is super wet. High hydration means that yeast grows readily.
In fact, most recipes for gluten free bread that you’ll find elsewhere on the Internet (and in cookbooks that aren’t, well, mine), are in this style. I hadn’t made one of these recipes in years—and then I started working on the second edition of my very first cookbook.
They don’t have the yeasty taste that you get from a slow refrigerator rise, and they don’t have the same chew. But they make a lovely sandwich. And they’re a great starting place if you’re hesitant to make yeast bread (gluten free or otherwise).
This recipe even has some real depth of flavor because of the addition of oat flour, whole grain teff and molasses. If you’re looking for some tips and tricks on baking gluten free bread, have a look at my Top Ten Secrets To Baking The Best Gluten Free Bread.
Ingredients and Substitutions
Except where I’ve specifically indicated that I’ve tried the substitution, these pearls are just my best-educated guesses about how to satisfy other dietary needs beyond just being gluten free. My recipes are only reliably gluten free, by design, and not free of everything. So take this information in the spirit in which it’s offered—and do your own experimentation!
It’s easy to make this recipe dairy free. Just replace the butter in the recipe with either butter-flavored Spectrum nonhydrogenated vegetable shortening or Earth Balance buttery sticks. And use any unflavored, unsweetened nondairy milk (as long as it isn’t nonfat). Done!
There are two egg whites in this recipe, but I’ve also successfully made it with one whole egg. That leads me to believe that you could make it with one “chia egg” instead. A chia egg is 1 tablespoon chia flour mixed with 1 tablespoon lukewarm water and allowed to sit until it gels.
You can replace the oat flour in this recipe with quinoa flakes or cream of buckwheat. And I now have a full discussion of replacing oats in gluten free baking. Oat-free bakers rejoice! ?
Whole Grain Teff
This recipe calls for whole grain teff, not teff flour. I have wondered whether it would work with teff flour, though. And whether whole grain teff could be replaced with, say, chia seeds. I bet it could!
Gluten Free Brown Bread
2 1/2 cups (350g) all purpose gluten free flour (I used Better Batter)
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
3 tablespoons (38g) whole grain teff, whole or ground into a flour
1/2 cup + 1 tablespoon (68 g) certified gluten free oat flour (I just grind old fashioned gluten free rolled oats into a powder)
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
2 tablespoons (25 g) granulated sugar
1 tablespoon (9 g) instant yeast
1 1/2 teaspoons (9 g) kosher salt
5 tablespoons (70 g) unsalted butter, at room temperature
1 teaspoon apple cider vinegar
1 tablespoon (21 g) unsulphured molasses
2 egg whites (50 g), at room temperature
1 1/2 cups (12 fluid ounces) warm milk, about 95°F
Grease and line a standard 9-inch x 5-inch loaf pan or a 1 1/2-pound Pullman loaf pan and set it aside.
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.
Add the butter, vinegar, molasses, egg whites and milk, and mix on low speed with the paddle attachment until the dough starts to come together, then mix on high for about 5 minutes. Transfer the dough to the prepared loaf pan and smooth the top with a wet spatula. Cover the dough with oiled with plastic wrap or the top of the Pullman pan, and place in a warm, draft-free area to rise until the dough is about 150% of its original volume. When the dough is nearly finished rising, preheat your oven to 375°F.
Remove the plastic wrap and place the loaf pan in the center of the preheated oven. If using a Pullman pan, keep the cover in place. If using a standard loaf pan, bake for about 30 minutes or until the loaf is firm enough to take out of the pan. If using a Pullman pan, bake for 40 minutes before removing the pan cover. In both cases, 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 15 to 20 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.
Originally published on the blog in 2012. Recipe tweaked only slightly, most photos new, video new, text mostly new.