Gluten-Free “Rye” Bread
This gluten-free loaf resembles rye bread in taste and texture. It is also rice-free, for those who need to avoid rice-based breads. It is important to let the bread cool completely because it may lose its shape and fall if sliced while still hot.
Serves: 8Hands-on: 15 minutesTotal: 5 hoursDifficulty: Easy
- 1½ cups sorghum flour
- 1 cup arrowroot starch
- 2 Tbsp. unsweetened cocoa
- 2 tsp. xanthan gum
- 1¼ tsp. salt
- 2 tsp. caraway seeds
- 1 tsp. dried minced onion
- ½ tsp. dill weed
- 2¼ tsp. instant yeast
- 2 large eggs, room temperature
- 1¼ cups water, heated to 110°F
- ½ tsp. apple cider vinegar
- 3 Tbsp. molasses
- 4 Tbsp. olive oil
- Grease a 9" × 5" oven-proof loaf pan with with non-stick cooking spray.
- In a large bowl, whisk together sorghum flour, arrowroot starch, cocoa, xanthan gum, salt, caraway seeds, dried onion, dill weed, and yeast.
- In a medium bowl, whisk together the eggs, water, vinegar, molasses, and olive oil. Pour wet ingredients into dry ingredients. Stir with a wooden spoon or a fork for several minutes until batter resembles a thick cake batter. First it will look like biscuit dough, but after a few minutes it will appear thick and sticky.
- Pour bread dough into prepared loaf pan. Spread the dough evenly in the pan.
- Cover pan with a kitchen towel or plastic wrap spritzed with non-stick spray. Place dough in a warm space to rise for 2 hours until doubled in size, or until the top of the loaf should rise about 1" above the lip of the pan.
- Once dough has doubled, preheat the oven to 425°F. With a sharp knife, slash the top of the dough across the loaf lengthwise.
- Bake for 35–45 minutes. If the bread begins to brown more than desired, place a sheet of foil over the loaf and continue baking. Bread will be done when the internal temperature is 190–200°F when tested with a food thermometer. Cool completely on a wire rack for 2 hours before slicing.