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Wednesday, 6 November 2013

Julie's Brown Bread - Gluten-Free!

My friend Julie has a brown bread recipe that she likes to make every year for the holidays.  She cooks it up in large metal tins (like the kind a large pineapple juice may come in), so it ends up round.  It's both tasty and fun!  Since Julie has a wheat allergy and feels better eating a gluten-free diet, so I thought it was important to convert her favorite bread recipe into a delicious gluten-free version!  I made the recipe for 2 large regular bread loaves here, but you can make this recipe into round loaves, too. Just butter your large tin cans - and I'd use 3 cans in place of 2 loaves of bread. 

Fresh out of the oven! 

Julie's Brown Bread - Gluten Free!
Makes 2 large loaves. 

Butter 2 large bread pans.  Preheat oven to 350F.

In a 4 - 6 cup bowl or measuring cup, pour 1 1/2 cups boiling water over:
1 cup whole oats (Use gluten-free oats for Celiac or if you are sensitive)
1/4 cup butter, chopped
Mix together and set aside to soak/cool.

In a large bowl, mix dry ingredients: (It's important to mix dry ingredients separately from wet ingredients in gluten-free cooking)
2 Tbsp rapid-rise/quick yeast
2 Tbsp xanthan gum
2 tsp salt
3 cups brown rice flour
2/3 cup sorghum flour
1/2 cup arrowroot starch (or cornstarch)

In a mixer, mix together:
1/2 cup milk
2 tsp apple cider vinegar
5 Tbsp sugar
4 Tbsp molasses
6 eggs (or 4 eggs + 4 egg whites)

Add in dry ingredients + oats/butter mixture.  Mix 3 minutes on medium speed.   Separate between two bread pans, smoothing tops as best you can.  Pans should be 3/4 full.

Let rise, uncovered, in a warm location until the dough has risen just so it's even with the top of your pan (20-30 minutes). 

Bake at 350F 40-45 minutes.  Remove from pan to wire rack to cool. 
I used silicon bread pans, so they widen a bit during cooking. 

Slice and serve with butter (or butter + molasses, a New Brunswick tradition and a PEI favorite).  It is also nice for sandwiches, too!
Freshly sliced and ready for butter!


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