This gluten-free treat is not too sweet, serves up whole grains, and is perfect with coffee or along side baked beans. Instead of rye flour, teff flour brings the deep color and earthy notes while the sorghum tempers it with natural sweetness. Then, a little oat flour imparts chewiness, and corn meal adds texture. With a little guar gum to hold it together, this adaptation is almost indistinguishable from the original.
ingredients
makes 3 loaves
1.4 Ounces (about 1/3 cup) Sorghum Flour
1.3 Ounces (about 1/3 cup) Teff Flour
1.6 Ounces (about 1/3 cup plus 1 tablespoon) Oat Flour
2.75 Ounces (about 1/2 cup plus 1 tablespoon), fine ground preferred
2.75 Ounces (1/2 cup) Raisins or other chopped dried fruit and/or nuts
1/4 Teaspoon Guar Gum
1/4 teaspoon Table Salt
1 teaspoon baking soda
8 Ounces (1 cup) Buttermilk or Kefir, cold
2.75 Ounces (1/3 cup) Molasses (not blackstrap)
deviations & tips
Dried cherries are a wonderful swap for raisins; just make sure to cut them in half for better distribution.
Teff and Sorghum flours can be bought on-line, but I often find them in Indian grocery stores like Patel Brothers.
The commonly used blackstrap molasses will add more bitterness to your loaf but will still work in place of regular.
Brush the bottom and sides of 3-15 ounce cans with a little vegetable or other neutral oil. Place a round piece of parchment in the bottom of each can. In the bottom of a tall 6 quart or larger stockpot, place a wire steam rack or trivet. Fill with water so that it will go halfway up (or more) each can. Make sure that the pot’s lid can fit while the cans are in there. Bring water to boil over high; then reduce heat to maintain a simmer.
In a medium bowl, whisk together flours, cornmeal, guar gum, baking soda, and salt until evenly combined. Stir in raisins, dried fruit, and/or nuts. Whisk in buttermilk and molasses until just combined. Divide batter evenly between prepared cans (about 7 oz of batter or less per can). Place a small square of foil over the top of each can to serve as a lid and secure with a heavy-duty rubber band or string.
Set cans on rack or trivet in the pot of water. The water should reach about halfway up the sides of the cans (if not, add additional hot water). The cans will have more tendency to float if the water gets too high. If cans are floating, weigh them down with a small dish or bowl. Cover pot with lid. Increase heat to high to bring back to a simmer and reduce heat to about medium-low to maintain a simmer. Adjust heat as needed. Water should be bubbling but not at a full boil. Steam for about 35-40 minutes or until internal temperature reaches 200F-205F. An inserted skewer should come out with a few moist crumbs attached.
Utilize tongs to transfer cans to cooling rack. Allow to cool for 30 minutes. With a butter knife or offset spatula, loosen the sides of the loaves from the can. Remove by flipping over can and gently tapping. Return loaves to cooling rack and allow to cool for about an hour. Serve toasted and with butter or cream cheese. Store leftovers in airtight container.
Gluten-Free Boston Brown Bread with Raisins