Alison’s Boston Brown Bread

  By alison  , , , , , ,

January 30, 2017

Moist, gluten-free bread. This was traditionally made in 2 pound coffee cans/tins, but can be made in a loaf pan as well.

  • Prep: 15 mins
  • Cook: 1 hr 15 mins
  • Yields: 2 loaves


Mix dry ingredients together in bowl.

In separate bowl, mix wet ingredients.

Grease and flour two small 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.


½ cup brown rice flour

½ cup buckwheat flour

2 tsp Rumford baking powder (make sure it's fresh)

¼ tsp salt

1/2 cups apple butter (no sugar added)

1 egg

¼ cup vegetable oil

1 cup buttermilk


Nutrition Facts

Serving Size159 g
Total Fat16,4g
Saturated Fat3.6g
Total Carbohydrates44.8g
Dietary Fiber3.0g