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Gluten Free Old Fashioned Boston Brown Bread

November 21, 2016 By Deb Farina 2 Comments

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.

Gluten Free Old Fashioned Boston Brown Bread

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.

Gluten Free Old Fashioned Boston Brown Bread

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.

Gluten Free Old Fashioned Boston Brown Bread

Deb Farina

Yields 3 - 9 ounce loaves

Gluten Free Old Fashioned Boston Brown Bread

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Ingredients

  • 1 cup (4.4 ounces) Gluten Free Whole Grain Flour Mix
  • 1/2 cup (3 ounces) yellow cornmeal
  • 4 and 1/2 teaspoons of guar gum or 3 teaspoons of xanthan gum
  • 1/4 teaspoon of gluten free rye flavor
  • 3 Tablespoons (1.7 ounces) granulated or coconut sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoons salt
  • 1/2 cup walnuts, toasted and chopped
  • 1/2 cup raisins
  • 1 cup buttermilk
  • 1/2 cup molasses

Instructions

  1. If using dry bake method, preheat oven to 325F.
  2. Prepare 3 - 16 ounce vegetable cans (emptied of their contents and washed and dried) by greasing generously.
  3. If using stovetop steaming method, you'll need a deep stockpot and 3 - 6" greased square foil pieces
  4. In a mixing bowl, whisk together whole grain flour mix, cornmeal, sugar, baking soda and salt.
  5. Stir in raisins and nuts.
  6. In a separate bowl, combine buttermilk and molasses. Whisk together and add to dry ingredients. Mix on low speed 1 minute to hydrate.
  7. Divide mix evenly among the 3 prepared cans.
  8. If using dry method, bake for 45 to 50 minutes until tops spring back when lightly touched in the middle.
  9. If using stovetop steaming method, place cans in deep stockpot. Securely cover each pan with the greased foil square. Fill pan halfway up with boiling water. Cook over low to medium heat for about 2 hours. Check water level about halfway through cooking and add water, if necessary.
  10. Remove from oven or water and let cook about 10 to 15 minutes.
  11. Shake bread out and cool completely before slicing. If you have difficulty removing bread from can because of the can's rim, use a can opener to open the other end of the can and the bread will slide right out.
7.6.8
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http://glutenfreefarina.com/2016/11/21/gluten-free-old-fashioned-boston-brown-bread/
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Buon Appetito and Happy Thanksgiving!

Gluten Free Old Fashioned Boston Brown Bread

Filed Under: All Posts, Breads, Holidays Tagged With: Gluten Free Boston Brown Bread, gluten free bread, Gluten Free Holiday Bread, Thanksgiving Gluten Free Bread Recipe

Gluten Free Little Herb Loaf

November 14, 2015 By Deb Farina Leave a Comment

Watermark Little Herb Loaf Another Good OneJust in time for Thanksgiving!!!

I’ve been making the wheat flour version of this bread for more years than I care to admit.  But, there’s a reason it ‘rose to  the top’ (haha) of my list to convert to gluten free.  The savory herb combination of this amazing bread is perfect for your gluten free stuffing for the big day.  This texture is so similar to bread made with wheat flour that you won’t feel like you’re missing a thing.  But, that’s not all!!

It’s so versatile that you can eliminate the herbs altogether and have yourself an incredible white bread for your favorite sandwich.  With the herbs, it is also the perfect complement for a pastrami or corned beef sandwich.  That just brings me back to all those delis I miss in New York and Cleveland.  And, if you’re creative, you can come up with your own herb combination – what about adding asiago cheese and fresh basil.  Then you could dip it in Sicilian olive oil  or put it under fresh mozzarella with home-made pesto and garden tomatoes.   Oh my gosh – that sounds delicious.

Here’s what it looks like after it’s risen.  I just want to caution you to preheat your oven to 375F to coincide with when this bread has risen to it’s full height.  My oven, although I love it, takes a long, long time to get to temp.  I’ve been caught a few times where I had to wait for the oven after the full rise and I could see the dough starting to deflate a bit and lose height.  Still good, but I like perfect.

WatermarkLittle Herb Loaf Raised Loaf

Deb Farina

Yields 1

Gluten Free Little Herb Loaf

Versatile gluten free bread that can be used for sandwiches, croutons, bread crumbs and stuffing to name a few.,

30 minPrep Time

30 minCook Time

1 hrTotal Time

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Ingredients

  • 1 and 1/2 cups warm water (90F to 110F)
  • 1 Tablespoon Active Dry Yeast
  • 2 Tablespoons soft Butter, unsalted
  • 2 teaspoons salt
  • 2 teaspoons lemon juice
  • 2 Tablespoons sugar
  • 13.5 ounces (about 3 cups) GF Farina All Purpose Flour Blend*
  • 1 Tablespoon (.3 ounces) Psyllium Husk**
  • 2 teaspoons (.2 ounces) baking powder
  • 1/4 cup (1 ounce) nonfat dry milk
  • 1/2 teaspoon nutmeg
  • 1 teaspoon sage
  • 2 teaspoons caraway seeds

Instructions

  1. Grease an 8x4x3" loaf pan (I use coconut oil or olive oil).
  2. Pre-heat oven to 375F.
  3. In a small bowl, proof yeast by combining 1/2 cup warm water (90 to 110 degrees F - you want to be careful not to go too much higher than this since yeast dies at 120F) with sugar and yeast. Let sit for about 5 minutes until it starts to bubble. This just lets you know that the yeast is alive.
  4. In the meantime, in an electric mixer bowl with paddle, combine all dry ingredients and mix for about 30 seconds to 1 minute until combined.
  5. Add yeast mixture, soft butter, lemon juice and water. Mix on medium speed until combined. Scrape down, if necessary. Mix on high for 3 minutes to hydrate the mix.
  6. Place mix into the prepared loaf pan. Batter will be sticky.
  7. Smooth out the top of the loaf with a water-moistened hand and pat into shape.
  8. Let rise in a warm place until batter reaches 1/4 inch from the top of the loaf pan - approximately 40 minutes to 1 hour.
  9. Bake 25 to 30 minutes or until brown.
  10. Immediately remove from the pan.
  11. Optional: brush top with melted butter.
  12. Cool before cutting.
  13. This bread will keep for 3 days at room temperature. Do not refrigerate bread as that stales bread faster.
  14. I slice the entire loaf and freeze it. When I want a slice, I take what I want and toast it to freshen it up.
Cuisine: American | Recipe Type: Bread
7.6.8
153
http://glutenfreefarina.com/2015/11/14/gluten-free-little-herb-loaf/
©glutenfreefarina.com

I’m usually standing by that loaf waiting for it to cool so I can slice it and slather it with salted butter, of course.  It takes everything I have to stop at one slice.  I usually hurry up and get it in the freezer so I resist the temptation to eat the whole loaf.

Mangia! Mangia!

*GF Farina All Purpose Flour Blend

**And you may be wondering what Psyllium Husk is.  It’s this indigestible dietary fiber that helps bind water and makes this amazing bread less crumbly.  It comes from the seeds of the plant Plantago Ovata from India or Pakistan.  You are probably more familiar with it as Metamucil, but you will want to buy this in a plain, unflavored powder form; on line or at a local Health Food Store is probably your best bet.

Gluten Free Little Herb Loaf

Filed Under: All Posts, Breads Tagged With: breadcrumbs, croutons, Everyday, gluten free bread, Gluten Free Bread Recipe, holiday, Sandwich, Thanksgiving, Thanksgiving bread recipe

Meet Gluten Free Farina

Hi there. I'm Deb Farina - an
Executive Pastry Chef, Food Scientist, Wife, Mother, Stepmother, Mother-in-law, Grandmother, Dog Lover, 100% Italian American, Gluten Intolerant. I'm committed to creating and testing Gluten Free recipes for Baked Goods, as well as other delicious foods, that you can easily make at home - downright ‘fabulous,’ not just good for gluten free! You can do this.

Thanks so much for visiting. I just love it when you stop by!

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