Gluten-Free, Dairy-Free Brown Bread


This simple allergy-friendly loaf makes an excellent sandwich bread but also stands alone as terrific toast. Gluten-free beer adds a deep flavor and helps it rise in the absence of yeast. This recipe is quick and easy and pairs well with most anything.

1 cup Chinese rice flour
1 cup millet flour
⅔ cup potato starch (not potato flour)
⅓ cup sorghum flour
1 tablespoon + 1½ teaspoons baking powder
1¾ teaspoons salt
¼ cup granulated sugar
2½ teaspoons xanthan gum
12 ounces gluten-free beer
Ice for a water bath in the oven*
3 tablespoons olive oil

1. Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan.

2. In a large mixing bowl, whisk together the rice flour, millet flour, potato starch, sorghum flour, baking powder, salt, sugar, and xanthan gum. Pour in the gluten-free beer and mix the batter with a spatula until it is thoroughly combined; the batter will look more like cake batter than bread dough. Pour the batter into the prepared pan and smooth the top with a knife.

3. Meanwhile, gather 2 cups of ice and enough cold water to fill a 9x13-inch metal baking pan halfway. Place the baking pan on the bottom of the oven and place the bread pan on the middle rack of the oven.

4. Bake the bread for 10 minutes. Remove the bread from the oven and, using a pastry brush, brush the top with the olive oil. Return the bread to the oven and bake for another 35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

5. Let the bread cool in the pan for 15 minutes and then turn it out onto a cooling rack to cool completely before slicing.

6. Store any leftover bread, tightly wrapped in plastic wrap, refrigerated, for up to 5 days or freeze it for up to 3 months.

Each serving contains 146 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 997mg sodium, 29g carbohydrate, 2g fiber, 2g protein.

*TIP The water bath in the bottom of the oven is an old baking trick that keeps the bread moist while simultaneously providing even baking and allowing the loaf to brown.

Recipe reprinted with permission from The Complete Allergy-Free Comfort Foods Cookbook (Lyons Press) by Elizabeth Gordon.


Comments (17)

I bought potato flour when I ment to get the starch. Now I can't find and recipes using the flour. Does anyone use it and for what? Thanks,

Posted by: Sharon B | January 4, 2013 4:09 PM    Report this comment

Living Without magazine is wonderful! A good substitute for millet is sorghum. The best allergy-free bread you can get is at SensitiveSweets. Its soft and delicious.

Posted by: happymomandwife | April 20, 2012 1:51 PM    Report this comment

You could leave salt out of bread and use a non-sodium salt replacement either in the filling of a sandwich or sprinkled lightly on the bread itself. The problem with a no-egg bread is the huge amount of sodium in baking powder or baking soda used as leavening. You COULD use sodium free Haine Featherweight baking powder or Ener-G sodium free baking soda. You can't calculate nutritional data using these brands unless the recipe specifically calls for them, but you could reduce the sodium in this bread to almost nothing.

Posted by: Elgie | April 13, 2012 11:24 PM    Report this comment

would also like some feedback on the sodium amt per slice, why would salt be an additional ingredient if there is already so much sodium?

Posted by: Unknown | April 13, 2012 10:00 PM    Report this comment

I followed the recipe but the dough was heavy and lumpy, I baked the amount of time specified but it was doughy, so I baked it longer and it still turned out doughy.

Posted by: Louise S | March 25, 2012 6:26 PM    Report this comment

can i use better batter flour alone without all the other ingredients--the same amount of other flours,tho?

Posted by: Unknown | March 22, 2012 9:15 PM    Report this comment

Rice flour can be replaced with bean flour/ starch or ameranth.

Posted by: Madalene R | March 22, 2012 4:38 PM    Report this comment

Can the rice flour be replaced with something else? Thanks.

Posted by: geesche | March 22, 2012 4:30 PM    Report this comment

You could try replacing the beer with an equal amount of sparkling water, club soda or ginger ale at room temperature. The ginger ale might be too sweet, but could add an interesting flavor to the bread.

Beth Hillson, Food Editor, LWO

Posted by: | March 22, 2012 2:08 PM    Report this comment

I, too, would like a suggestion for replacing the beer. Thanks

Posted by: Melissa F | March 22, 2012 1:26 PM    Report this comment

Googled "Chinese rice flour" and appears Ms. Gordon is referring to sweet rice flour. Mochiko is Japanese for sweet rice flour and mifen is the Chinese word for this. Guess I'll try it sweet rice flour and see what happens!

Posted by: candace r | March 22, 2012 1:17 PM    Report this comment

Beer contains yeast. Don't be fooled by "absence of yeast". If you are sensitive to it....stay away!

Posted by: rundle_jenny | March 22, 2012 1:08 PM    Report this comment

Is there another substitution for the gluten free beer

Posted by: Crochetpittsy | March 22, 2012 11:35 AM    Report this comment

Rosanne; I use quinoa flour in place of millet frequently

Posted by: dpavek | March 22, 2012 11:16 AM    Report this comment

997 mg of Sodium per slice? Are you serious or is this a typo?

Posted by: Shannon V | March 22, 2012 11:12 AM    Report this comment

What exactly is meant by Chinese rice flour? Is it regular rice flour, or do they mean to say sweet rice flour (Mochiko)?

Posted by: wellagain | March 22, 2012 9:38 AM    Report this comment

If you don't have millett flour what would be a good substitution?

Posted by: Rosanne S | March 22, 2012 9:34 AM    Report this comment

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