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Brown Bread

Servings 8 servings


  • 70 grams about 1/2 cup gluten-free cornmeal
  • 70 grams about 1/2 cup teff flour
  • 70 grams about 1/2 cup kumquat's all-purpose gluten-free flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup molasses
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tablespoon grated orange rind
  • 1/3 cup currants


  • Preheat oven to 300°.
  • Combine first 6 ingredients in a medium bowl.
  • Combine molasses and remaining ingredients in a bowl or measuring cup.
  • Add molasses mixture to flour mixture and stir until just combined.
  • Pour batter into a 11-ounce coffee can, generously sprayed inside with cooking spray. Cover lid of coffee can with foil to cover.
  • Place can in a medium saucepan and fill saucepan with warm water till water reaches about half-way up the side of the coffee can.
  • Bring water to a boil over high heat.
  • Transfer saucepan to oven and bake at 300° for 2 1/2 hours or until bread is done. A toothpick inserted in the middle of the bread should come out clean when bread is done.
  • Remove coffee can from water bath and let cool for 20 minutes. Remove bread from can and let cool before slicing.
  • Serve with generous pats of butter.