Feb
Ok…. drum roll please (smile). I think I have perfected my version of Boston Brown Bread to be eaten with New England style baked beans and hotdogs. We had a traditional Maine, Saturday night bean supper tonight. I used Diane’s recipes for the baked beans and coleslaw and adapted the brown bread recipe from the New Laurel’s Kitchen cookbook. Here is the recipe:
1/2 c. brown rice flour
1/2 c. buckwheat flour
2 tsp. Rumford baking powder (make sure it’s fresh)
1/4 tsp. salt
1/2 c. apple butter (no sugar added)
1 egg
1/4 c. vegetable oil
1 c. buttermilk
Mix dry ingredients together in bowl. In separate bowl, mix wet ingredients. Grease and flour two small (14.5 oz.) aluminum cans. Use cans that do not have a seam because they can leach lead. Add wet ingredients to dry ingredients and stir until just combined. Divide batter into the two cans, filling them about 3/4 full. Cover each can with greased aluminum foil and tie with twine. Place the cans in a deep pan on top of a layer of old jar lids. (I used my crock pot.) Add boiling water until about half way up the cans. Cover the pot and simmer for 1 1/4 hours. Remove cans and check to see if the bread is done cooking. Allow to cool in the cans on a wire rack for at least an hour. Use a knife to loosen the bread and remove from cans.
I made the brown bread earlier in the day, so it had cooled by the time we were ready to eat. I sliced the brown bread about 1/2 inch thick and toasted it in the toaster, then spread it with butter. It was moist and delicious. The flavor and texture was very close to the original that I remember. The next time I make it, I will try using less apple butter and see what effect that has. I would love to have others try this and give feedback.
Alison G.
- Tagged: Gluten Free Browns, New England Dinner
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