Gluten-Free Boston Brown Bread Pressure Cooker Recipe

Recipe Category: Pressure-Cooker


Gluten-Free Boston Brown Bread Pressure Cooker Recipe


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


  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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