Gluten-Free Boston Brown Bread
Make this gluten-free version of the classic New England bread. You will need to empty and clean out 3 aluminum cans.
Serves: 24Hands-on: 15 minutesTotal: 1 hour 50 minutesDifficulty: Easy
- 3⁄4 cup gluten-free cornmeal
- 3⁄4 cup sorghum flour
- 3⁄4 cup brown rice flour
- 1 Tbsp. cocoa powder
- 1⁄2 tsp. baking soda
- 1⁄2 tsp. baking powder
- 1⁄2 tsp. salt
- 1⁄2 tsp. xanthan gum
- 1 cup buttermilk
- 1⁄2 cup molasses
- 1 large egg
- 1⁄2 cup raisins
- Preheat oven to 325°F. Grease 3 aluminum cans (15 oz.) with non-stick cooking spray.
- In a large bowl, whisk together cornmeal, sorghum flour, brown rice flour, cocoa, baking soda, baking powder, salt, and xanthan gum. In a smaller bowl, whisk together buttermilk, molasses, and egg. Mix wet ingredients into dry ingredients until you have a thick batter. Fold in raisins.
- Pour 1⁄3 of the batter into each can. The cans will be about 1⁄2 full.
- Place filled cans in a Dutch oven and pour 4 cups hot water around the cans. Cover with lid.
- Bake for 90 minutes until a toothpick inserted in the middle of the loaf comes out clean.
- Using tongs, remove hot cans from water and cool for 5 minutes. Turn out the bread from the baking containers and cool completely on a wire rack.