Rye Bread (Gluten-Free)
- Ready In:
- 1hr 5mins
- Ingredients:
- 19
- Yields:
-
16 slices
- Serves:
- 16
ingredients
-
Dry Ingredients
- 236.59 ml sorghum flour
- 78.78 ml tapioca starch
- 78.78 ml rice flour
- 78.78 ml sweet rice flour
- 118.29 ml millet flour
- 9.85 ml xanthan gum
- 6.16 ml sea salt
- 29.58 ml unsweetened cocoa
- 9.85 ml finely grated orange peel
- 9.85 ml caraway seeds
- 4.92 ml minced dried onion
- 2.46 ml dill seed
-
For Yeast
- 14.79 ml active dry yeast
- 266.16 ml warm water (temperature should be 110 to 115 degrees F)
- 4.92 ml sugar
-
Wet Ingredients
- 59.16 ml olive oil
- 2.46 ml rice vinegar (or cider vinegar or lemon juice)
- 29.58 ml honey (or molasses or agave)
- 2 eggs
directions
- Whisk or sift dry ingredients together.
- Proof yeast with sugar in warm water. Once nice and foamy, slowly pour into dry ingredients.
- Add wet ingredients, mix well.
- Transfer to 8" loaf pan and allow to rise in a warm location for 20-30 minutes.
- Bake in oven preheated to 350F for 35-45 minutes, until internal temperature is about 200°F.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
Tweaks
-
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!
RECIPE SUBMITTED BY
I'm 22 and have Celiac Disease. I've been eating gluten-free since I was 19. My mother also has Celiac. I've recently discovered the fun of cooking.
I work for Duke Energy as a Co-op and am an Electrical Engineering student at the University of Cincinnati.