Gluten-Free Sweet Brown Bread
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With its rich, slightly sweet flavor and soft yet hearty texture, it's the perfect companion to any meal. This gluten-free version delivers the same deliciousness with a mix of wholesome ingredients and just the right amount of sweetness.
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.
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Gluten-Free Sweet Brown Bread
By Tyler James
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.
- Servings:
- 4 loaves
- Prep:
- 20 minutes
- Cook:
- 25 minutes
- Total Time:
- 2 hours 55 minutes
Ingredients
- 1 ¼ cup warm water
- 2 ¼ teaspoon instant dry yeast
- 1 teaspoon cane sugar
- 1 package Bob’s Red Mill Gluten-Free 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
- certified gluten-free 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 Mill Gluten-Free 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.certified gluten-free oats
- 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!
Nutrition Information
Per serving: Calories 237 · Carbs 37g · Protein 2g · Fat 11g · Fiber 2g · Sugar 33g
See more: Breads, Cakes & Buns
4 Comments
Sourdough discard version, please!
Oh, I love that idea. Let me see if I can come up with something!
Hi! This is my first time making GF bread. I followed the recipe but can’t seem to get the dough to rise (I checked and my yeast is not expired). Any ideas?
Hi Mallory! I’m so sorry to hear you’re having trouble with the dough. Could you share what’s happening? I’d be happy to offer some tips to help!