Cooking and Serving: 60 minutes | 10 slices
Ingredients
2 ½ cups (350 g) all purpose gluten free flour blend | 2 ½ teaspoons xanthan gum, omit if your blend already contains it | 3 tablespoons (38 g) whole grain teff, whole or ground into a flour
Description
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes | Servings: 10 slices
Ingredients
2 ½ cups (350 g) all purpose gluten free flour blend
2 ½ teaspoons xanthan gum, omit if your blend already contains it
3 tablespoons (38 g) whole grain teff, whole or ground into a flour
9 tablespoons (68 g) certified gluten free oat flour
¼ teaspoon cream of tartar
¼ teaspoon baking soda
2 tablespoons (25 g) granulated sugar
1 tablespoon (9 g) instant yeast, (See Recipe Notes)
1 ½ teaspoons (9 g) kosher salt
5 tablespoons (70 g) unsalted butter, at room temperature
1 teaspoon apple cider vinegar
1 tablespoon (21 g) unsulphured molasses
2 (50 g) egg whites, at room temperature
1 ½ cups (12 fluid ounces) warm milk, (about 95°F)
Notes
* A good starter recipe
* Ingredient substitutions
* Gluten Free Brown Bread Recipe
* Storage instructions
This recipe will satisfy that craving for a thick slice of whole wheat bread.
Like way back when the waitress used to ask what sort of bread you’d like
(white? wheat? sourdough?) and you’d order wheat.
This good, hearty gluten free whole grain bread has a thick but tender,
bakery-style crust that will satisfy that craving for the wheat bread you’re
missing. If you’ve ever wondered if you can “add some gluten free whole grains
gluten free bread recipes, this is your moment! It’s as if you could make gluten
Hearty and wheaty-tasting, with just the right amount whole grain teff and oats
and a touch of molasses, this recipe was developed to incorporate those whole
grains, unlike our classic white gluten free bread
gluten free sourdough bread
Slice of light brown bread leaning against rest of loaf on white paper
of light brown bread leaning against rest of loaf on white paper
A GOOD STARTER RECIPE
If you’re new to making gluten free bread, or to making bread in general, it’s
Batter-style gluten free bread recipes have only one rise, and they tend to rise
quickly because the dough is super wet. High hydration means that yeast grows
In fact, most recipes for gluten free bread that you’ll find elsewhere on the
Internet (and in cookbooks that aren’t, well, mine), are in this style. I hadn’t
made one of these recipes in years—and then I started working on the second
edition of my very first cookbook.
They don’t have the yeasty taste that you get from a slow refrigerator rise, and
they don’t have the same chew. But they make a lovely sandwich. And they’re a
great starting place if you’re hesitant to make yeast bread (gluten free or
Whole loaf of bread with brown crust on a wire rack on a black table
loaf of bread with brown crust on a wire rack on a black table
This multigrain gluten free bread recipe even has some real depth of flavor
because of the addition of oat flour, whole grain teff and molasses.
MIX THE DOUGH UNTIL SMOOTH
This recipe, like all of our batter-style gf bread recipes, calls for mixing in
a stand mixer with the paddle attachment. If you don’t have a stand mixer, I
don’t recommend a handheld mixer, which just doesn’t offer the right style of
attachment. Instead, try a food processor fitted with the steel blade.
My favorite loaf pans for baking bread, lately, are 1.5 pound Pullman-style loaf
pans. You begin baking the bread with the Pullman cover in place to prevent the
loaf from rising into a dome, then remove the cover for the remainder of the
baking time so the loaf can cook through and brown properly.
BE PATIENT DURING RISING
Yeast bread will rise at a large temperature range, including anything that
might be considered room temperature (from warm to cool room temperature), just
more slowly at lower temperatures. In warmer temperatures, this loaf may rise
fully in 45 minutes; in cooler, drier temperatures it may take much longer.
This bread bakes at 375°F, a slightly higher temperature than you would bake a
cake, to encourage “oven spring,” which is the initial rise of yeast bread in
the oven, and to help the loaf bake through and brown fully.
brown crusted loaf of bread split in center in gold loaf pan lined with white
crusted loaf of bread split in center in gold loaf pan lined with white paper
INGREDIENT SUBSTITUTIONS
It’s easy to make this recipe dairy free. Just replace the butter in the recipe
with either Miyoko’s Creamy brand vegan butter or Earth Balance buttery sticks.
And use any unflavored, unsweetened nondairy milk (as long as it isn’t nonfat).
There are two egg whites in this recipe, but I’ve also successfully made it with
one whole egg. I think 1 chia egg (1 tablespoon chia flour mixed with 1
tablespoon lukewarm water and allowed to sit until it gels), 1 flax egg, or 50
grams of aquafaba (the brine in an unsalted can of chickpeas) should work.
You can replace the oat flour in this recipe with quinoa flakes or cream of
buckwheat. And I now have a full discussion of replacing oats in gluten free
large bread knife cuts brown bread loaf into slices while other hand holds the
bread in place on white paper with crumbs
bread knife cuts brown bread loaf into slices while other hand holds the bread
in place on white paper with crumbs
I always prefer a base of Better Batter classic blend gluten free flour as a
base for my gluten free yeast bread. In this recipe, we’re adding gluten free
whole grains with teff (or teff flour) and oat flour. You can try replacing the
oat flour with a variety of other whole grain, gluten free flours. Here are a
I think that buckwheat flour would work well in place of oat flour, as would
sweet white sorghum flour. Make sure your sorghum flour is fresh, though, as it
spoils more quickly than other flours.
I wouldn’t suggest using quinoa flour in place of oat flour here, as quinoa
flour tends to be bitter. Brown rice flour doesn’t have the same “chew” as oat
flour, so I don’t recommend it, either.
WHOLE GRAIN TEFF VS TEFF FLOUR
This recipe calls for whole grain teff, not teff flour. I have wondered whether
it would work with teff flour, though. And whether whole grain teff could be
replaced with, say, chia seeds. I bet it could!
Hand taking a slice of light brown bread from a partially sliced loaf on white
taking a slice of light brown bread from a partially sliced loaf on white paper
If you enjoyed making this recipe, here’s my amazing gluten free focaccia recipe
are interested in making more options.
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GLUTEN FREE BROWN BREAD RECIPE
Prep Time: 15 minutes mins
Cook Time: 45 minutes mins
Rising time: 1 hour hr
gluten free brown bread sliced on white paper
free brown bread sliced on white paper
Enjoy the heartiness of whole wheat bread when you try this gluten free brown
bread recipe. This gf whole grain bread is wheaty and delicious, all while being
* Stand mixer with paddle attachment
* 2 ½ cups (350 g) all purpose gluten free flour blend
(I used Better Batter; click thru for full info on appropriate blends)
* 2 ½ teaspoons xanthan gum, omit if your blend already contains it
* 3 tablespoons (38 g) whole grain teff, whole or ground into a flour
* 9 tablespoons (68 g) certified gluten free oat flour
old fashioned gluten free rolled oats into a powder)
* ¼ teaspoon cream of tartar
* ¼ teaspoon baking soda
* 2 tablespoons (25 g) granulated sugar
* 1 ½ teaspoons (9 g) kosher salt
* 5 tablespoons (70 g) unsalted butter, at room temperature
* 1 teaspoon apple cider vinegar
* 1 tablespoon (21 g) unsulphured molasses
* 2 (50 g) egg whites, at room temperature
* 1 ½ cups (12 fluid ounces) warm milk, (about 95°F)
* Grease and line a standard 9-inch x 5-inch loaf pan or a 1 1/2-pound Pullman
loaf pan and set it aside.
* In the bowl of your stand mixer fitted with the paddle attachment, place the
flour, xanthan gum, teff, oat flour, cream of tartar, baking soda, sugar and
* Whisk with a separate handheld whisk to combine well. Add the salt and whisk
* Add the butter, vinegar, molasses, egg whites and milk, and mix on low speed
with the paddle attachment until the dough starts to come together, then mix
on high for about 5 minutes.
* Transfer the dough to the prepared loaf pan and smooth the top with a wet
spatula. Cover the dough with oiled with plastic wrap or the top of the
* Place the covered pan in a warm, draft-free area to rise until the dough is
about 150% of its original volume.
* When the dough is nearly finished rising, preheat your oven to 375°F.
* Remove the plastic wrap and place the loaf pan in the center of the preheated
oven. Remove the plastic wrap. If using a Pullman pan, keep the cover in
* If using a standard loaf pan, bake for about 30 minutes or until the loaf is
firm enough to take out of the pan.
* If using a Pullman pan, bake for 40 minutes before removing the pan cover.
* In both cases, remove the bread from the loaf pan and place it on a rimmed
baking sheet. Return the bread on the pan to the oven, and bake for another
15 to 20 minutes, or until the top is nicely browned, and the loaf sounds
* Remove from the oven, allow to cool on the baking sheet for 10 minutes.
Transfer to a wire rack to cool completely before slicing and serving.
If you’d prefer to use active dry yeast in place of instant yeast, you’ll need
Here, that would mean 125% of 9 grams of instant yeast, or just over 11 grams
active dry yeast. Mix the active dry yeast with a couple tablespoons of the warm
milk, and let it activate, then add it with the rest of the milk when the recipe
Nutrition information is per slice assuming a whole loaf sliced into 10 pieces
and is approximate and not to be relied upon.
Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 433mg | Potassium: 138mg | Fiber:
3g | Sugar: 6g | Vitamin A: 234IU | Vitamin C: 0.001mg | Calcium: 62mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
Is whole wheat bread gluten free?
No! Anything with the word “wheat” in the title will contain gluten, one of the
3 main sources of gluten.
Is brown bread gluten free?
Only this recipe for brown bread is gluten free. Other brown breads that aren’t
specifically developed to be gluten free will contain gluten.
What’s different about gluten free brown bread?
This bread has whole grains added to our regular all purpose gluten free flour
blend that lend a wheaty chew and a beautiful brown color.
How can I tell when my gluten free whole grain bread is done baking?
Your bread is done baking when it sounds hollow if you thump it on the side
somewhat forcefully with your fingertips, and the internal temperature reads
about 190°F on an instant read thermometer.
Why did my whole grain gf bread come out gooey in the middle?
It’s underbaked! Many ovens run hot or cold, so you should always gauge oven
temperature that you replace often. If your oven runs cold, it may take an exceedingly long
time to bake, and won’t bread as well.
Why did my gluten free bread collapse while cooling?
If your oven runs hot, as many do, it will bake the outside too quickly and give
the loaf the appearance of being baked through even though the inside doesn’t
have the structure to support the outside as the bread cools. Always test your
bread for doneness as described above before removing it from the oven entirely.
Hearty and “wheat-y” tasting, this gluten free brown bread recipe is sure to be
a family favorite. It couldn’t be easier, and you don’t need a bread machine!
and “wheat-y” tasting, this gluten free brown bread recipe is sure to be a
family favorite. It couldn’t be easier, and you don’t need a bread machine!
Gluten free brown bread made in a Pullman pan pictured whole and sliced
free brown bread made in a Pullman pan pictured whole and sliced
Raw light brown bread dough in pullman pan lined with white paper
light brown bread dough in pullman pan lined with white paper
Never store gluten free bread in the refrigerator, as it tends to be drying.
This bread will stay fresh covered tightly on the kitchen counter at room
temperature for a day, but I wouldn’t risk more than that. You know what they
say about day old bread!
For longer storage, I recommend slicing this loaf of gf brown bread when fresh,
and fully cooled. Then wrap it tightly in freezer-safe wrap and freeze it for up
to 2 months—longer if your storage wrap removes all air from contacting the