Gluten Free Brown Bread Recipe
Gluten Free Recipe
This otherwise traditional brown bread replaces standard flour with a gluten free flour mix to create Gluten Free Brown Bread. If you would like to replace the whole eggs, see alternatives for gluten free egg substitutes.
1-1/4 cup raisins
2 cups water
1/2 teaspoon salt
3/4 cup sugar
1/4 cup vegetable oil
1/4 teaspoon gluten-free vanilla powder
3 cups gluten-free flour mix
1-1/2 teaspoons baking soda
1 teaspoon Xanthan Gum (optional)
1/2 cup chopped nuts such as walnuts (optional)
In saucepan, combine raisins and water. Bring to a boil and boil five minutes. Let cool. Drain, reserving the water.
In a large bowl, beat together eggs, salt and sugar. Add oil and vanilla or Gluten-Free Vanilla Powder.
In another bowl, mix together flour mix, baking soda, and if using, Xanthan Gum.
Preheat oven to 350-degrees.
Add half the flour mixture and half the reserved raisins water to egg-sugar mixture. Mix until smooth. Add remaining flour mixture and remaining raisin water; mix again. Stir in raisins and nuts, if desired.
Pour into three, 5-by-2-1/2-inch lightly-greased bread pans. Bake in preheated oven 45 minutes until toothpick inserted in center comes out clean. Do not overbake or bread will be very dry. Cool in pans on wire rack for 15 minutes. Remove from pans and cool completely. Handle bread carefully, as it may have a tendency to fall apart. To store, wrap tightly and keep in refrigerator.
Yield: 3 small loaves
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