Do you want to make Gluten Free Old Fashioned Boston Brown Bread? (I know you do!) Well – start saving your 16 ounce vegetable cans. That means – no $$$s necessary for extra kitchen equipment.
With Thanksgiving on the horizon (and, how did that happen so quickly, I ask yet again?), I’ve been searching for bread and rolls that I’ve never made before. And, I came across this recipe in my huge inventory (albeit unorganized) of recipes. I’m a shameless collector of recipes that interest me and there just isn’t enough time in the day or mouths to feed to make them all. But, this one intrigued me once again.
Who doesn’t love molasses with fruit and nuts. This one has it all. But, Boston Brown Bread calls for whole wheat and rye flour, which are real no-nos for those following a gluten free diet. Well – look at that – another opportunity to put together a recipe for a whole-grain gluten free flour. See my Gluten Free Whole Grain Flour Mix recipe. And, to give it that boost of rye flavor, check out this Authentic Foods Rye Flavor.
Boston Brown Bread is as old as America. During the American Revolution, wheat flour was expensive and scarce, so this bread was created with corn and rye, which were much more readily available – along with a small amount of wheat flour. And, because most people didn’t have ovens, this bread was baked over an open fire. The dough was place in cans and placed in boiling water where the bread was steamed – a method taught to Americans by native Indians of New England. Coffee cans were most recently used, but I haven’t seen ground coffee in a metal can in years. Vegetable cans work just fine. And, I’ve also had great success just dry baking this bread in the oven. I’ll give you both methods and you choose.
Buon Appetito and Happy Thanksgiving!