Gluten-Free Old-Fashioned Boston Brown Bread

Boston brown bread is a piece of edible history — a molasses-dark loaf steamed, not baked, traditionally in a coffee can, and served with baked beans or cream cheese. The original blend of rye, wheat, and cornmeal converts surprisingly well to gluten-free flours.

Yield: One steamed loaf · Time: 2 hr 30 min

Ingredients

• 3/4 cup (105 g) gluten-free all-purpose flour blend
• 3/4 cup (90 g) buckwheat or sorghum flour
• 3/4 cup (105 g) gluten-free cornmeal
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1/2 cup (170 g) molasses
• 1 3/4 cups (420 ml) buttermilk
• 3/4 cup raisins (optional but traditional)

Directions

1. Butter a 28-oz can or pudding mold generously.
2. Whisk the flours, cornmeal, baking soda, and salt; stir in molasses, buttermilk, and raisins.
3. Fill the mold two-thirds, cover tightly with buttered foil.
4. Set on a rack in a pot with simmering water halfway up; steam 2 hours, topping up water.
5. Cool 15 minutes, slide out, and slice with string or a serrated knife.

Pro tip: Serve warm rounds under butter or cream cheese — and yes, slicing with plain kitchen string is the traditional flex.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

This post contains an Amazon affiliate link. As an Amazon Associate, glutenfreefarina.com/ may earn from qualifying purchases.

Browse more in Breads & Muffins, or explore our gluten-free breakfast recipe database and hot cereal guide.