Rye Bread Gluten Free Recipes

GLUTEN FREE DARK " RYE" BREAD

This Gluten Free "Rye" Bread is very versatile and works quite nicely for sandwiches. http://www.elanaspantry.com/dark-rye-bread/

Provided by Elanas Pantry

Categories Breads

Time 35m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 10

Gluten Free Dark

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.

Ingredients

1 cup blanched almond flour
3/4 cup flax seed meal
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
3 eggs
2 tablespoons olive oil
1/4 cup water
1 teaspoon agave nectar
1 -2 tablespoon caraway seed

RYE BREAD (GLUTEN-FREE)

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!

Provided by Andrew Mollmann

Categories Yeast Breads

Time 1h5m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 19

Rye Bread (Gluten-Free) image

Steps:

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.

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
1 tablespoon active dry yeast
1 1/8 cups warm water (temperature should be 110 to 115 degrees F)
1 teaspoon sugar
4 tablespoons olive oil
1/2 teaspoon rice vinegar (or cider vinegar or lemon juice)
2 tablespoons honey (or molasses or agave)
2 eggs

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