Jan’s Gluten Free Brown Bread Recipe for the Bread Machine
For the bread in the photo above, I used the variations in the recipe below, and added seeds to this loaf.
3 Eggs (room temperature)
1/2 Stick of Salted Butter(melted), or 1/4 cup GF Oil
3/4 Cup Unsweetened additive free Applesauce, (room temperature)
1/3 Cup Pure Molasses ( I use Grandma’s brand, it is un-sulfurized), or pure Honey
2 3/4 Cups All-purpose Gluten Free Flour with xanthan gum ( I use Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix
( If you use Better Batter GF Flour then use 2 1/4 Cups) Better Batter absorbs liquid faster.
Note: If you use another flour that does not have xanthan gum, then you must add it. Using GF Better Crocker flour alone also needs ¼ teaspoon xanthan gum added.
1/3 Cup Dark Pure Brown Sugar (packed)
½ Teaspoon Salt
½ Teaspoon Baking Soda
1 Tablespoon Gluten Free Baking Powder
If you have a Bread Machine with a GF setting, then mix in Yeast Mixture below and pour all ingredients into Bread Machine set to GF scrap down sides and bake. If you do not have a GF setting, then follow instructions below.
Making sure you have the kneading blade inserted in the bottom of your baking pan, and start adding the wet ingredients. Add eggs, butter, applesauce, and molasses. Place pan into bread machine and start the mixing cycle, setting it for 20 minutes. In medium size mixing bowl whisk together, all dry ingredients and add to wet ingredients, carefully dipping flour mixture into bread pan while it is still mixing. Using a rubber spatula scrape sides down after adding flour, making sure all ingredients are getting mixed and there is no flour build up on sides or in the bottom.
2 Teaspoons Dark Brown Sugar (Packed)
1/8 Cup pure Sweet Butter Milk (room temperature)
1/8 Cup very warm water (no more than 110*F.)
2 Tablespoons Dry Active Yeast
In medium glass mixing bowl, add sugar, butter milk, & water. Stir to dissolve sugar. Add yeast and whip briskly with plastic whisk until yeast mixture starts to foam. Then pour yeast mixture over dough while paddle is still stirring. Use rubber spatula to help incorporate yeast mixture. Make sure sides are scraped down of any loose flour.
Let mixing cycle run for 20 minutes, then stop cycle and set timer for 30 minutes. Unless you have a new machine with a Gluten Free Bread Setting, if so you may use that setting. If you have an old machine like mine. Let the dough rest for 30 minutes as I stated above. (you may want to remove the kneading paddle at this time, and smooth out the dough, it’s not necessary, I just don’t like the indention the paddle makes)
After the dough rests, turn the machine to the bake cycle for 1 hour. At the end of the baking time, check to make sure it’s done by inserting a wooden toothpick in the center, if it comes back clean, then bread is done.
Remove pan from machine and remove bread by inverting loaf onto cooling rack. I like to butter the entire loaf with melted butter. Let bread cool for at least an hour before slicing. Enjoy!!
After bread cools and is sliced, store in an airtight container. It is always better if GF bread is warmed slightly or toasted before serving.
Variations: To change this loaf of bread up, I like to add seeds. To make it a seeded loaf just add 1/4 to 1/2 cup of your favorites seeds. Sunflower, flax, sesame, or any seed you prefer.
Instead of the molasses or honey, you can also add agave nectar, in the same amounts.