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Boston Brown Bread Recipe--Gluten Free & More!

Boston Brown Bread Recipe--Gluten Free & More!

Updated April 19, 2018

Rich, dark and moist, this Boston Brown Bread recipe is a delicious take on a decidedly American colonial creation.

Way back when, the Pilgrims who landed on North America's eastern shore used local ingredients to make a steamed bread based on the cultural recipes they brought with them from their homeland.

The thin batter baked in a slow moderate oven made this wonderful bread an old-time pudding, similar to celebrated steamed puddings such as, English Plum Pudding or old fashioned Gingerbread.

Unlike the American Pilgrim’s Boston Brown Bread recipe, which was steamed for 2 1/2 to 3 hours in a large kettle over a slow fire, I updated the cooking method to make this recipe quick and easy for modern families.

While an old-time brown bread recipe has no eggs added, gluten-free brown bread versions need the structure eggs provide to mimic the texture of the wheat and rye based ancestral recipes.

In addition, folks with special dietary considerations can enjoy Boston Brown Bread, too; just cook up one of the tasty variations!

Flavorful and pleasantly aromatic, this gluten free Boston Brown Bread recipe is a favorite everyone will enjoy.

You’ll hear yummy sounds from your family and friends who won’t be able to tell this gluten free Boston Brown Bread recipe from the historic original!

For a traditional meal with complete nutrition, serve gluten free Boston Brown Bread piping hot topped with softened butter, New England Baked Beans, codfish cakes, Creamed Cabbage and pear halves for dessert.





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Boston Brown Bread Recipe--Gluten Free & More!


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Boston Brown Bread Recipe--Gluten Free & More!


Boston Brown Bread is one of those iconic recipes that is so good, it hasn't changed much since the colonial days of the American Pilgrims. Now you can enjoy it gluten-free!

Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 12 servings

Ingredients:
- 2 cups Whole Grain Gluten Free Flour Blend
- 1 cup gluten-free corn meal
- 1/4 cup gluten-free potato starch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs, beaten (or equivalent egg replacer)
- 2 cups cold buttermilk
- 1 cup molasses
- 1 cup raisins (optional)

Instructions:
1. Preheat oven to 350°F
2. Grease and flour a 13 x 9 x 2 inch baking dish, and then set aside.
3. In a large mixing bowl, combine dry ingredients until well blended.
4. In a small bowl, beat eggs until frothy.
5. Add eggs, buttermilk and molasses and beat well, until thin batter is smooth.
6. Stir in raisins.
7. Pour batter into prepared baking dish.
8. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
9. Cut into 3 inch squares while in pan.
10. Serve hot.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Low Fat, Nut-free, Soy-free, Vegan, Vegetarian




Variations

Corn-free Boston Brown Bread

  1. Omit cornmeal.
  2. Add 1 cup gluten-free rice farina hot cereal.
  3. Prepare and bake as directed in key recipe.


Dairy-free Boston Brown Bread

  1. Omit buttermilk.
  2. In a medium mixing bowl, add 2 tablespoons apple cider vinegar or lemon juice plus cold unsweetened, unflavored milk substitute of your choice to make 2 cups; let stand 2 minutes.
  3. Prepare and bake as directed in key recipe.


Egg-free Boston Brown Bread

  1. Omit eggs.
  2. In a small bowl, mix together until frothy 3 teaspoons egg replacer and 4 tablespoons warm water.
  3. Prepare and bake as directed in key recipe.


Fat-free or Vegan Boston Brown Bread

  1. Omit buttermilk.
  2. In a medium mixing bowl, add 2 tablespoons apple cider vinegar or lemon juice plus cold unsweetened, unflavored milk substitute of your choice to make 2 cups; let stand 2 minutes.
  3. Omit eggs.
  4. In a small bowl, mix together until frothy 3 teaspoons egg replacer and 4 tablespoons warm water.
  5. Prepare and bake as directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 500 ml Whole Grain Gluten Free Flour Blend
  • 250 ml gluten-free corn meal
  • 60 ml potato starch
  • 5 ml baking soda
  • 5 ml salt
  • 2 eggs, beaten (or equivalent egg replacer)
  • 500 ml cold buttermilk
  • 250 ml molasses
  • 250 ml raisins (optional)

Instructions

  1. Preheat oven to 180°C, Gas Mark 4.
  2. Grease and flour a 22 x 33 centimeter baking dish, and then set aside.
  3. In a large mixing bowl, combine dry ingredients until well blended.
  4. In a small bowl, beat eggs until frothy.
  5. Add eggs, buttermilk and molasses and beat well, until thin batter is smooth.
  6. Stir in raisins.
  7. Pour batter into prepared baking dish.
  8. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
  9. Cut into 7.62 cm squares while in pan.
  10. Serve hot.


Sour Cream Boston Brown Bread

  1. Omit buttermilk.
  2. Add 2 cups sour cream.
  3. Prepare and bake as directed in key recipe.





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