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Whether you’re serving it warm with butter, using it for sandwiches, or simply enjoying a slice on its own, this homemade gluten-free brown bread is a must-try.
Gluten-Free Sweet Brown Bread
If you’ve ever had the famous brown bread at The Cheesecake Factory, you know how irresistible it is! With its rich, slightly sweet flavor and soft yet hearty texture, it’s the perfect companion to any meal.
Ingredients
- 1 ¼ cup warm water
- 2 ¼ teaspoon instant dry yeast
- 1 teaspoon cane sugar
- 1 package Bob's Red Gluten-Free Mill Bread Mix (You must use this mix, regular GF flour will not work!)
- 1 tablespoon brown sugar
- 1 ½ tablespoon cocoa powder
- 1 teaspoon salt
- 3 tablespoon coconut oil
- ¼ cup honey
- 3 tablespoon molasses
- 1 tablespoon cornmeal
- Oats for garnish
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 3-5 minutes, until the mixture becomes frothy.1 ¼ cup warm water, 2 ¼ teaspoon instant dry yeast, 1 teaspoon cane sugar
- In a large mixing bowl, whisk together the gluten-free bread mix, brown sugar, cocoa powder, and salt.1 package Bob's Red Gluten-Free Mill Bread Mix, 1 tablespoon brown sugar, 1 ½ tablespoon cocoa powder, 1 teaspoon salt
- Add the yeast mixture, melted coconut oil, honey, and molasses to the dry ingredients. Mix on medium-low speed with a dough hook for 5 minutes. If kneading by hand, knead for 10-12 minutes. The dough should come together and not stick to your hands. If it’s too sticky, add up to ¼ cup more bread mix, 1 tablespoon at a time.3 tablespoon coconut oil, ¼ cup honey, 3 tablespoon molasses
- Form the dough into a ball and lightly grease the bowl and dough with non-stick spray or coconut oil. Cover and let it rise in a warm place for 1 to 1 ½ hours, until doubled in size.
- Line a baking sheet or French bread pan with parchment paper and sprinkle with cornmeal. Punch down the dough and divide it into four equal pieces. Weighing them ensures consistency.1 tablespoon cornmeal
- Roll each piece into a rectangle, then roll it tightly into a log shape. Press down gently, then pinch and tuck the ends to seal. Lightly roll with your hands to shape them into loaves about 8-9 inches long.
- Place the loaves on the prepared baking sheet, leaving a couple of inches between them. Score each loaf 3-4 times with a sharp knife. Brush with warm water and sprinkle with oats. Cover loosely and let rise for another 30-40 minutes, until nearly doubled in size.Oats for garnish
- Preheat the oven to 350°F. Position one rack in the middle and another on the bottom. Place an empty baking sheet on the bottom rack.
- Remove the cover from the loaves. Place the bread pan on the middle rack. Place another empty sheet filled with water on the bottom rack and quickly close the oven door. This will help keep the loaves moist.
- Bake for 25-30 minutes, until golden brown. Let cool slightly before slicing. Serve warm with butter!
Sourdough discard version, please!
Oh, I love that idea. Let me see if I can come up with something!