Creating this recipe took me back to my childhood. My mother would buy brown bread in a can. I never could figure out why she liked it so much. Homemade is great, but gluten-free, dairy-free, egg-free, nut-free and vegan is even better so everyone can enjoy. I was out of raisins, so they are missing from my bread. If you do not like raisins then feel free to leave them out. It is just as tasty without, smeared with your favorite buttery spread.

Brown Bread - Gluten-free, dairy-free, egg-free, nut-free and vegan
Gluten-free, dairy-free and vegan brown bread fresh from the oven.

A slice of brown bread - gluten-free, dairy-free, egg-free, nut-free and vegan.
A slice of brown bread - gluten-free, dairy-free, egg-free, nut-free and vegan.

Oven baked Brown Bread Gluten-Free, Dairy-Free, Egg-Free, Nut-Free and Vegan
2 c. Sorghum flour
1/2 c. Amaranth flour
1 c. Bob’s Redmill GF Cornbread mix
1 tsp. Baking Soda
2 c. Sour milk (non-dairy milk + 2 tsp. vinegar)
1/2 c. molasses
Preheat oven to 350*. Combine dry ingredients in a large bowl. In a 2 cup measuring cup combine non-dairy milk and vinegar to make sour milk. Stir in the molasses and then pour mixture into dry ingredients. Stir well. Pour into a greased 5×9 in. loaf pan. Bake for about 45-55 minutes. I use a convection oven, so my cooking time is shorter. I used a skewer to test to see if it was done. Place on a cooling rack. Cool completely before slicing. Enjoy smeared with your favorite buttery spread.