Great gluten free bread is something we all seek, and many of us pine for when it’s not readily available. And I’m not talking about those frozen loaves you find in nearly any supermarket nowadays. I’m talking about GREAT gluten free bread: soft, aromatic, yeasty and oh-so edible slices of fresh-baked heaven.
If you don’t have a gluten free boulangerie around the corner (and honestly, most of us definitely don’t!), then you need some great gluten free bread recipes. Like this one for Gluten Free Irish Brown Bread.
This dense, dark loaf has a deep, nutty flavor that’s just begging for a thick pat of butter. Served for breakfast or for supper with a hearty stew, this popular traditional bread finds its way onto nearly every Irish table and now it can find its way onto yours, gluten free.
My gluten free Irish Brown Bread recipe embraces the spirit of true brown bread — made from whole grains and dark treacle (molasses).
Rather than whole wheat grains, its hearty texture comes from gluten free teff seed and golden flaxmeal, combined with the perfect chew from gluten-free oat flour. (For more on selecting safe gluten free oats, hop to my article on Gluten Free Oats Safe for Celiacs.)
And of course, my gfJules Gluten Free All Purpose Flour holds it all together without adding any funky flavors or odd texture.
Bake it in a dark loaf pan to help the crust develop and become even darker (I used a light-finished pullman loaf pan here*). Then turn the bread out before the bake time is finished to obtain a crunchy crust all around. This lets you dip pieces into yogurt or mead without crumbling.
Or top with slices of avocado and herbs and you’ll have yourself a fourteen dollar slice of avocado toast that only cost a fraction of what it would at a fancy NYC restaurant. Oh, and it’s gluten free!
So if you’ve been seeking a gluten free bread that’s not white, or one that’s got nutty, whole-grain flavor and texture, this one really satisfies! Also take a look at my Gluten Free Pumpernickel Bread Recipe. And of course use the search bar at the top of every page to search for all kinds of other great gluten free bread recipes like Gluten Free Pull Apart Rolls or Gluten Free Crescent Rolls.
And if you’re looking for Irish recipes, in particular, I have lots! Just use the search bar and search “Irish”. Here’s my favorite Easy Gluten Free Irish Soda Bread recipe, for example.
For an even easier way to get great gluten free sandwich bread from the oven or a bread machine, check out my award-winning gfJules Gluten Free Sandwich Bread Mix!
Happy Bread Baking!
- 3/4 cup + 1 1/2 Tablespoons teff seeds
- 3/4 cup less 1 Tablespoon golden flaxmeal
- 1/2 cup gluten free oat flour
- 1 + 1/4 cup (169 grams) gfJules Gluten Free Purpose Flour
- 2 + 1/4 teaspoons rapid rise dry yeast (1 packet)
- 1 teaspoon salt
- 1 + 3/4 cups warm water (105°F–110°F), more as needed
- 2 Tablespoons blackstrap molasses or 2 teaspoons dark treacle
- 1 Tablespoon vegetable oil or melted coconut oil
Preheat oven to 450°F. Spray a nonstick 9-inch or Pullman loaf pan with cooking oil. Line pan with parchment paper.
In a large bowl, whisk together teff seeds, golden flaxmeal, oat flour, gfJules Flour, yeast and salt.
Place warm water in a separate bowl. Add molasses and oil and stir to mix.
Slowly stir liquid mixture into dry ingredients, combining with a fork as mixture gets thicker. Dough should resemble thick oatmeal. If it’s too dry, add more warm water, a tablespoon at a time.
Scrape dough into prepared pan. Smooth the top with a wet rubber spatula.
Dampen a clean kitchen towel and place it gently over the bread pan. Set pan in a warm, draft-free place to rise 20 to 30 minutes or until dough reaches the top of the pan (an oven preheated to 200F then turned off works well). Remove towel from pan.
Place pan in preheated oven with an oven-safe bowl of ice cubes on a lower shelf to add steam. Bake 20 minutes.
Reduce heat to 400°F. Release loaf from pan by pulling up on the parchment paper. Place loaf (without pan) on the parchment paper back in the oven. Bake 10 to 15 minutes or until internal temperature reaches 205°F and bread sounds hollow when tapped on the bottom.
When done, remove from oven. Let loaf cool on a wire rack before slicing.
1 slice contains 129 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 2mg sodium, 23g carbohydrates, 3g fiber, 1g sugars, 3g protein.
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*Some links to products I use or recommend may be affiliate links. As always, all opinions are my own. See my disclosure policy for more information. Purchasing through affiliate links does not cost you anything extra, but brings a small payment back towards maintaining this site and allows me to keep bringing you free recipes. I hope that in the process, you’ll learn about some of the safe gluten free products I choose for my family. Thanks so much for your support!