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

Serves: 8


  • 1 1⁄2 cups sorghum flour
  • 1 cup arrowroot starch
  • 2 Tbsp. unsweetened cocoa
  • 2 tsp. xanthan gum
  • 1 1⁄4 tsp. salt
  • 2 tsp. caraway seeds
  • 1 tsp. dried minced onion
  • 1⁄2 tsp. dill weed
  • 2 1⁄4 tsp. instant yeast
  • 2 large eggs, room temperature
  • 1 1⁄4 cups water, heated to 110°F
  • 1⁄2 tsp. apple cider vinegar
  • 3 Tbsp. molasses
  • 4 Tbsp. olive oil


  • Grease a 9-by-5-inch 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 inch 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 to 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.