Glutenfreedarkryebread Recipes

Steps:

• In a large bowl almond flour, flax, salt, baking soda and cream of tartar.
• In a smaller bowl combine eggs, oil, water and agave.
• Stir wet ingredients into dry, then mix in caraway seeds.
• Allow batter to sit for 1-2 minutes to thicken.
• Grease a 6 x 3.5 x 2.5 inch loaf pan and pour/scoop batter inches.
• Bake at 350°F for 30-35 minutes.
• Cool and serve.

Steps:

• In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
• Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
• Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
• Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
• Cook each side of the flatbread until well browned.
• Enjoy!

Steps:

• In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
• In a small bowl dissolve the sugar in the water, and add yeast.
• Wait until the mixture foams slightly, then blend into the dry ingredients.
• Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
• To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
• Slash diagonally every few inches.If desired, brush with melted butter.
• Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
• Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
• Remove from pan to cool.

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.
• Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so.
• Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.

Steps:

• In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
• Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
• Add to dry mixture.
• Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
• Beat 3 minutes at high speed.
• Then by hand, stir in enough rye flour to make a soft dough.
• Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
• **Cover, and let rest 20 minutes.
• Punch down dough.
• Divide in half.
• Shape into 2 round or oval loaves on greased baking sheets.
• Brush with small amount of cooking oil.
• Slash tops with knife.
• Cover; let rise until double (45-60 minutes).
• Bake at 400 degrees for 25-30 minutes.
• Remove from baking sheets, place on racks to cool.
• **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
• Proceed with the recipe as stated.