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.  *Update: you can also make it in 6 mini loaf pans, too!  Shortens your rising and baking time, too! 

A large loaf, fresh out of the oven! 

Mini loaves, fresh from the oven. Yum!  (I removed them from the pan just after taking this picture).

Julie's Brown Bread - Gluten Free!

Makes 2 large loaves or 6 mini loaves.

Butter 2 large bread pans or 6 mini loaf pans. (Or line with parchment paper)  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 (OR 2 Tbsp sugar + 3 Tbsp honey)
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.  I find it best to wet your hands and use them to smooth the tops of the loaves nicely.  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). 

  

Batter scooped in and ready to rise.  Let it rise until it's even or just puffing over the top of the pan. 

Mini loaf pans were also filled 3/4 full, flatted with wet hands, then sat to rise uncovered on top of the warm stove.  Just after they reached the height of the pan, they went in the oven. 

Bake at 350F ~45 minutes for large loaves, ~30 minutes for mini loaves.  Remove from pan to wire rack to cool. 

I used silicon bread pans here, 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!
Enjoy!

Freshly sliced and ready for butter!