Boston-Style Brown Bread (oven baked)

1 ½ cups brown rice flour
½ cup buckwheat flour
½ cup teff flour (I use light)
½ cup cornstarch
1 cup medium grain, yellow cornmeal
4 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
½ cup raisins
2/3 cup chopped walnuts
1 ½ cups rice milk (be sure it´s gluten free)
½ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
2 tablespoons fresh squeezed lemon juice
½ cup dark molasses

In a large bowl, combine all the flours, xanthan gum, baking soda and salt; mix thoroughly. Stir in the raisins and nuts. In a small bowl, combine the rice milk, soy yogurt and lemon juice, and mix well. Pour ½ of the milk mixture into the dry ingredients, stir, then add ½ of the molasses and stir. Repeat this process, stirring well after each addition. (Towards the end, you may have to almost knead the batter to blend. Batter will be quite thick and heavy). Pour into an oiled 9 x 5 x 3 inch loaf pan. Bake in a pre-heated 375 degree oven approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly, loosen sides with a knife, and turn onto a wire rack. Makes a nice dinner bread, served warm; also good the next day, for turkey sandwiches. (This is a dense, dark, moist bread, with a rich molasses flavor).

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