“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!”
READY IN:
1hr 5mins
SERVES:
16
YIELD:
16 slices
UNITS:
US

Ingredients Nutrition

  • Dry Ingredients
  • 1 cup sorghum flour
  • 13 cup tapioca starch
  • 13 cup rice flour
  • 13 cup sweet rice flour
  • 12 cup millet flour
  • 2 teaspoons xanthan gum
  • 1 14 teaspoons sea salt
  • 2 tablespoons unsweetened cocoa
  • 2 teaspoons finely grated orange peel
  • 2 teaspoons caraway seeds
  • 1 teaspoon minced dried onion
  • 12 teaspoon dill seed
  • For Yeast
  • 1 tablespoon active dry yeast
  • 1 18 cups warm water (temperature should be 110 to 115 degrees F)
  • 1 teaspoon sugar
  • Wet Ingredients
  • 4 tablespoons olive oil
  • 12 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.

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