Gluten-Free Boston Brown Bread Pressure Cooker Recipe

Gluten-Free Boston Brown Bread Pressure Cooker Recipe

Ingredients

Makes 2 small loaves – Cooker: 5- to 8-quart – Time: 30 minutes at HIGH pressure

• ¾ cup brown rice flour
• ¾ cup sorghum flour
• ¾ cup yellow cornmeal
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon xanthan gum
• ½ cup light molasses (not blackstrap) or sorghum molasses
• 1 cup buttermilk
• ½ cup chopped pitted dates (optional)
• 3 to 4 cups boiling water

Method

1. Generously grease two empty, clean 28-ounce tomato cans with nonstick cooking spray
2. In a large bowl, combine the flours, cornmeal, baking soda and powder, salt, and xanthan gum
3. Stir and make a well in the center
4. Add the molasses, buttermilk, and dates, if using
5. Stir well until the dry ingredients are evenly moistened
6. The batter will be thick
7. Divide the batter between the two prepared cans, filling each no more than three-fourths full
8. Cover tightly with a piece of parchment paper and secure with thick rubber bands so that the water cannot get in
9. Place a piece of heavy-duty aluminum foil over the top
10. Put a trivet and steamer rack or basket in a 5- to 8-quart pressure cooker
11. Position the cans so they do not touch one another or the side of the pot
12. The can cannot sit directly on the bottom of the pot; they must be elevated
13. Add boiling water so that it comes 2 inches up the sides of the cans
14. Close and lock the lid
15. Set the burner heat to high
16. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
17. Set a timer to cook for 30 minutes
18. Remove the pot from the heat
19. Open the cooker with the Natural Release method; let stand for 10 minutes
20. Quick Release any remaining pressure
21. Be careful of the steam as you remove the lid
22. Remove one can with metal tongs or a folded dish towel to a cooling rack
23. Let cool about 15 minutes, then remove the foil, run a knife around the edge, and turn the can upside down onto the rack
24. The loaf will slide out
25. Insert a cake tester in the center to test for doneness; it should come out clean
26. If it is not done, return the bread to the mold, relock the lid, bring back up to HIGH pressure, and cook for 5 minutes
27. Open the cooker with the Natural Release method
28. Remove the cans to a rack
29. Let cool about 15 minutes, then remove from the cans
30. If they won’t come out, cut out the bottom of the can and slide it out
31. Serve warm, sliced into rounds, or cool to room temperature to serve later reheated, slathered with butter
32. Use a serrated knife to cut without pressing down
33. Store in plastic storage bags in the refrigerator up to 4 days or freezer up to 3 months

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