With rich, toasty flavors and a tender crumb, no one will guess this loaf is gluten-free. I prepare it in a cast iron frying pan, which I can bring right to the table, and serve it warm with butter. For a satisfying breakfast, lunch, or snack, smear leftovers with peanut butter. Sometimes I make this loaf with ½ cup (4 fl oz/125 ml) maple syrup rather than the brown sugar, and mix it in with the liquid ingredients.
© 2013 All rights reserved. Published by Weldon Owen.