Rye Bread (Gluten-Free)

Andrew Mollmann's Note:

My mother and I haven't had a good rye bread in years. Then I found this: http://glutenfreegoddess.blogspot.com/2009/02/gluten-free-rye-bread-recipe-seriously.html and tried it. Pretty good on the day I made it, but it dried out horribly the next day. I guess it needs a little work. A reviewer (Mia in Germany) has suggested some changes to prevent the bread from drying out. These are reflected below. Thanks Mia!

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Serves: 16

Yield: 16.0 slices

Dry Ingredients

• 1 cup sorghum flour
• 1/3 cup tapioca starch
• 1/3 cup rice flour
• 1/3 cup sweet rice flour
• 1/2 cup millet flour
• 2 teaspoons xanthan gum
• 1 1/4 teaspoons sea salt
• 2 tablespoons unsweetened cocoa
• 2 teaspoons finely grated orange peel
• 2 teaspoons caraway seeds
• 1 teaspoon minced dried onion
• 1/2 teaspoon dill seed

For Yeast

• 1 tablespoon active dry yeast
• 1 1/8 cups warm water (temperature should be 110 to 115 degrees F)
• 1 teaspoon sugar

Wet Ingredients

• 4 tablespoons olive oil
• 1/2 teaspoon rice vinegar (or cider vinegar or lemon juice)
• 2 tablespoons honey (or molasses or agave)
• 2 eggs

Directions:

1. Whisk or sift dry ingredients together.
2. Proof yeast with sugar in warm water. Once nice and foamy, slowly pour into dry ingredients.
3. Add wet ingredients, mix well.
4. Transfer to 8" loaf pan and allow to rise in a warm location for 20-30 minutes.
5. Bake in oven preheated to 350F for 35-45 minutes, until internal temperature is about 200°F.

Reviews

[Mia in Germany]

I won't give this stars yet because my first attempt didn't turn out well. Millet tends to make bread somewhat dry, so I thought that could be fixed by using sweet rice flour and tapioca starch instead of potato starch. I used 1/3 cup sweet rice flour and 2/3 cup tapioca starch and added 2 tablespoons psyllium husks. Actually I think this would make a nicer texture, but unluckily the batter must have been too wet. The bread rose beautifully but sagged when I got it out of the oven, and even 20 additional minutes without loaf pan in the oven didn't make it tough enough. It's extremely chewy now, nearly impossible to slice, but the taste is very good, and I think if I make this again with a little less liquid, it will turn out well. I'll update the review then :) Thanks for posting this promising recipe! Made for Healthy Choices ABC. Update 03/06/2010: Made it again but used 1/3 cup white rice flour, 1/3 cup sweet rice flour and 1/3 cup tapioca starch this time for the potato starch and maybe 1/8 cup less water. This time the bread was all firm, sliced nicely and didn't dry out. Very tasty bread which I'll be making often!