Gluten-Free Brown Bread
- Yield: servings
- 1cup Chinese rice flour
- 1cup millet flour
- 2/3cup potato starch
- 1/3cup sorghum flour
- 1tablespoon baking powder
- 1 1/2teaspoons baking powder
- 1 3/4teaspoons salt
- 1/4cup granulated sugar
- 2 1/2teaspoons xanthan gum
- 12ounces sorghum (gluten-free) beer
- Ice for water bath in the oven
- 3tablespoons olive oil
- Preheat the oven to 350°F. Lightly grease a 9 x 5-inch loaf pan with canola oil and set it aside.
- In a large mixing bowl, whisk together the rice flour, millet flour, potato starch, sorghum flour, baking powder, salt, sugar, and xanthan gum. Pour in the sorghum beer and mix the batter with a spatula until it is thoroughly combined; the batter will look more like cake batter than bread dough. 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 9 x 13-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, using a pastry brush, brush the top with the 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.
Reprinted with Permission from “The Complete Allergy-Free Comfort Foods Cookbook” by Elizabeth Gordon, Lyons Press