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    You are in: Home / Baking / Rye Bread (Gluten-Free) Recipe
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    Rye Bread (Gluten-Free)

    Average Rating:

    1 Total Reviews

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    • on March 06, 2010

      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!

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    Nutritional Facts for Rye Bread (Gluten-Free)

    Serving Size: 1 (49 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 90.2
     
    Calories from Fat 39
    43%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.7 g
    3%
    Cholesterol 26.4 mg
    8%
    Sodium 191.7 mg
    7%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 1.1 g
    4%
    Sugars 2.5 g
    10%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    tapioca starch

    xanthan gum

    rice vinegar

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