If you have multiple food allergies, one of the hardest things to come by is a decent-tasting bread. Udi's makes some great-looking GF bread, but it contains eggs so it's not a good solution for us. I recently found a recipe for 'Brown Bread' in one of my allergy-free cookbooks, 'The Complete Allergy-Free Comfort Foods Cookbook' by Elizabeth Gordon.
What I love about this recipe is that it uses the yeast in GF beer and requires no rising time. So, unlike most yeast breads, this one is done in under an hour.
There are basically 4 steps to making this bread:
1. Whisk together the dry ingredients:
2. Stir in a bottle of gluten-free beer until thoroughly combined:
3. Bake in a 350 degree oven with a water ice bath in the bottom:
4. Brush with olive oil, return to oven, and finish baking:
That's it! No kneading, no rising time. The bread has a nice yeasty taste, thanks to the beer. All of my kids (and their friends) loved it, especially with a little butter and jelly! The author likes to top hers with some butter and cucumber slices - yum!
Shared on: Gluten Free Mondays, Tasteful Tuesdays, Allergy Free Wednesday, Tastetastic Thursday, Gluten Free Fridays
Allergy-free Brown Bread
- 1 c Superfine brown rice flour
- 1 c millet flour
- 2/3 c potato starch
- 1/3 c sorghum flour
- 1 1/2 T baking powder
- 1 3/4 t salt
- 1/4 c sugar
- 2 1/2 t xanthan gum
- 12 oz. GF beer (I used sorghum beer)
- 2 T olive oil
- Preheat oven to 350 degrees. Lightly grease a 9x5-inch loaf pan.
- In a large mixing bowl, whisk together all of the dry ingredients. Pour in the beer and stir until it is thoroughly combined. Pour the batter into the prepared pan and smooth the top with a knife.
- Meanwhile, gather 2 cups of ice and enough cold water to fill a 9x13-inch metal baking pan halfway. Place the baking pan on the bottom of the oven and place the bread pan on the middle rack of the oven.
- Bake the bread for 10 minutes. Remove the bread from the oven and brush the top with olive oil. Return the bread to the oven and bake for another 35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 15 minutes and then turn it out onto a cooling rack to cool completely before slicing.
- Store any leftover bread, tightly wrapped in plastic wrap, refrigerated, for up to 5 days or freeze it for up to 3 months.