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Gluten Free Rye Style Bread

Gluten-Free Rye Style Bread

Linda M. Harris
This Gluten-Free Rye-Style Bread is a delicious alternative to traditional rye bread.
Made with a blend of gluten-free flours and caraway seeds, it captures the signature hearty flavor of rye bread while being completely gluten-free.
Perfect for sandwiches, toast, or simply enjoyed with butter, this bread is sure to become a favorite in any gluten-free household.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course bread, Breakfast, Snack
Cuisine American, Gluten-Free
Servings 10 Slices
Calories 140 kcal

Equipment

  • 9x5-inch loaf pan (1)
  • Mixing bowls (2)
  • Whisk (1)
  • Measuring cups and spoons (1 set)
  • Stand mixer or hand mixer (optional)
  • Kitchen towel – 1
  • Wire Rack: 1

Ingredients
  

  • 1 ½ cups brown rice flour
  • 1 cup sorghum flour
  • ½ cup oat flour certified gluten-free
  • ¼ cup tapioca starch
  • 2 tablespoons psyllium husk powder or 1 teaspoon xanthan gum
  • 2 teaspoons caraway seeds
  • 1 tablespoon unsweetened cocoa powder or instant coffee
  • 1 teaspoon salt
  • 1 ¼ cups warm water 110°F
  • 2 teaspoons molasses or maple syrup
  • 1 packet 2 ¼ teaspoons active dry yeast
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon apple cider vinegar

Instructions
 

Activate the Yeast:

  • In a small bowl, combine warm water and molasses.
    Stir in yeast and allow it to proof for 5-10 minutes or until foamy.

Mix the Dry Ingredients:

  • In a large mixing bowl, whisk together the brown rice flour, sorghum flour, oat flour, tapioca starch, psyllium husk, caraway seeds, cocoa powder, and salt.

Combine Wet and Dry Ingredients:

  • Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Stir until a sticky dough forms.

Let the Dough Rise:

  • Cover the dough with a clean kitchen towel and place it in a warm area to rise for 60-90 minutes, or until it doubles in size.

Shape the Dough:

  • Transfer the dough to a greased 9x5-inch loaf pan, smoothing the top with wet hands.
    Cover and let it rise for another 30-40 minutes.

Bake:

  • Preheat the oven to 375°F (190°C). Bake for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped.

Cool:

  • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Storage: Keep the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week or freeze slices for up to 3 months.
  • Texture: This bread is denser than traditional rye bread, but it should have a soft crumb and crust when properly baked and cooled.
  • Substitutions: You can use maple syrup instead of molasses for a lighter sweetness. If you prefer a nut-free version, avoid using oat flour and opt for additional rice or sorghum flour.
  • No yeast?: Try using baking powder and baking soda if you prefer a quick bread with a slightly different texture.
Keyword Gluten-Free Rye-Style Bread