Rye Bread Gluten Free Recipes

GLUTEN-FREE BREAD IN A BREAD MACHINE

Gluten-Free Bread in a Bread Machine image

Make this gluten-free bread in your bread maker. It's not as good as normal bread, but it's pretty good if you must avoid gluten. The mixture will look more like cake batter than bread dough in your machine, don't worry, it will be okay. The loaf may sink while it's baking, leaving a crusty, crunchy bowl on the exposed end, which you will want to slice off and discard. The finished bread will be quite firm and heavy, and I recommend slicing it thin. It makes good toast, but it toasts slowly. I use my darkest toaster setting and have to run that twice to get golden brown toast.

Provided by Marcia

Categories Bread Yeast Bread Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ cups warm water
2 eggs
1 ½ tablespoons vegetable oil
1 teaspoon cider vinegar
2 ½ cups gluten-free all-purpose baking flour
2 teaspoons xanthan gum
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon active dry yeast

Steps:

Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine. Run Basic cycle and select Light or Medium for the crust.
Remove when cycle ends. Cool completely before slicing.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 34.8 g, Cholesterol 46.5 mg, Fat 5.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 339.5 mg, Sugar 3.1 g

RYE BREAD (GLUTEN-FREE)

Rye Bread (Gluten-Free) image

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

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

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.

GLUTEN FREE DARK " RYE" BREAD

Gluten Free Dark

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

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

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.

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