Irish-Inspired Brown Bread with Teff, Gluten-Free
Has anybody else had it with Corned Beef and Cabbage recipes? It’s a shame that each Saint Patrick’s Day there’s so much focus on a select few Irish recipes when there’s so much other good Irish food out there.
That said, I’m now going to contradict myself and say that I was happy to see all the Irish brown bread recipes. Not because I could make the whole wheat bread, but because it inspired me to get cracking on developing a gluten-free multigrain quick bread recipe- one that doesn’t use yeast and doesn’t require any rise time.
It took me a couple tries but I think I found a winner. As long as you have a well-stocked gluten-free pantry and about an hour, you’ll be rewarded with a hearty, rustic bread.
This is also going to become my go-to recipe for making healthy, multigrain breadcrumbs.
Irish-Inspired Brown Bread with Teff, Gluten-Free
Ingredients:
* 3/4 cup brown rice flour
* 1/2 cup cornstarch
* 1/4 cup coarsely ground millet flour (note: I grind millet in my coffee grinder)
* 1/4 cup teff flour
* 2 Tablespoons rice bran (note: can substitute brown rice flour)
* 1 Tablespoon brown sugar
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 1/4 teaspoon xanthan gum
* 1/4 teaspoon salt
* 1 cup buttermilk
* 3 Tablespoons oil
* 2 eggs
Directions:
Preheat the oven to 350 degrees. Lightly grease a 6.5-inch Springform pan and dust with rice flour.
Combine the rice flour, cornstarch, millet flour, teff flour, rice bran, baking powder, baking soda, xanthan gum and salt in a large bowl.
In a small bowl combine the buttermilk, oil and eggs and beat lightly to combine. Pour into the bowl of dry ingredients and stir thoroughly to combine.
Pour into the prepared pan and bake for approximately 40 minutes, or until the bread is a golden brown color and a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Note #1: Gluten-free dough is too wet/sticky to shape into the high dome with a cross that is typical of many Irish brown bread recipes. But feel free to use some rice flour to shape the top of the crust into four quadrants.
Note #2: This bread is best the day it's baked. Those looking for a gluten-free brown bread that keeps several days (and makes an awesome sandwich), be on the lookout; I'll be posting another version within the next week or two.
Welcome! I'm Cate and Girl Cooks World is my recipe journal from my culinary trip around the world. 
I've recently had to learn to become gf and brown bread is one thing I am definitely going to miss! Glad to find your recipe- it looks to be very similar to the wholemeal version–I will have to give it a try very soon!
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