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

Serves: 24

Ingredients

  • ¾ cup gluten-free cornmeal
  • ¾ cup sorghum flour
  • ¾ cup brown rice flour
  • 1 Tbsp. cocoa powder
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. xanthan gum
  • 1 cup buttermilk
  • ½ cup molasses
  • 1 large egg
  • ½ cup raisins

Directions

  • 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 ⅓ of the batter into each can. The cans will be about ½ 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.

Recipe Information

Serves: 24

Ingredients

  • ¾ cup gluten-free cornmeal
  • ¾ cup sorghum flour
  • ¾ cup brown rice flour
  • 1 Tbsp. cocoa powder
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. xanthan gum
  • 1 cup buttermilk
  • ½ cup molasses
  • 1 large egg
  • ½ cup raisins

Directions

  • 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 ⅓ of the batter into each can. The cans will be about ½ 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories90
Total Fat0g
Saturated Fat0g
Cholesterol10mg
Sodium80mg
Total Carbohydrate19g
Dietary Fiber1g
Sugars8g
Protein2g