Gluten-free rye bread is fluffy from the inside with a perfect crust. It has a rich flavor without any gluten.
Rye bread has an earthy flavor and is deep brown in color. The gluten-free bread loaf is mostly flavored with molasses. It uses rye flour to make it gluten-free, and vegan.
Molasses adds a nutty flavor to the bread along with sweetness. It also helps achieve the dark brown color of the bread. Cocoa powder is also added to further enhance the taste and color of the rye bread.
Some common seeds that are used to further enhance the flavor of the bread are cumin seeds, fennel, and caraway seeds.
You can serve the bread with simple peanut butter, chocolate spread, and bananas. It also works great during breakfasts with eggs and sliced avocados. You can also make Reuben sandwiches with the bread.
Why you will love this recipe
- This fluffy bread is gluten-free.
- You can bake it in a loaf pan or round bread.
- This whole-grain bread is vegan.
- You can bake the bread in large batches for a quick breakfast during busy weekdays.
What is Gluten-Free Rye Bread Made From?
This rye bread recipe only requires vegan, gluten-free ingredients that are available easily in the market. Here’s what you will need:
- Flour: We are going to use certified gluten-free flour. For this bread, you require sorghum flour, oat flour, quinoa flour, and brown rice flour.
- Molasses: Although you can use any other sweet syrup, but molasses is a key component of this bread as it goes great with rye flavor.
- Cocoa powder: Cocoa powder gives the bread a rich brown color and a chocolatey flavor to the bread.
- Psyllium husks: We are going to need whole husks and not their powdered form. It makes bread chewy and gives texture.
- Caraway seeds: Although you can use other seeds as well, I recommend using Caraway seeds as they go great with rye flavor.
- Warm water: As this recipe does not contain any egg or milk, we are going to need warm water. It should be between 105 – 110 Fahrenheit.
Gluten-Free Rye Bread Recipe
Gluten-free rye bread is packed with rich flavor, with a fluffy interior and a crispy crust.
- 1 cup gluten-free sorghum flour
- 1 cup gluten-free brown rice flour
- 1 cup gluten-free oat flour
- 1/2 cup gluten-free quinoa flour
- 2 tbsp cocoa powder
- 2 tsp caraway seeds
- 1 tsp sea salt
- 2 1/2 cups lukewarm water
- 3 tbsp molasses
- 1 tbsp active dry yeast
- 1/2 cup whole psyllium husks
- Take a large mixing bowl and mix all the dry ingredients.
- In another bowl, mix water, molasses, and yeast. Let it sit for 10 minutes.
- After 10 minutes, the mixture should be frothy. If the mixture is not frothy, the bread will not rise. In such a case, you might need to use another yeast that is not expired and make a new batch.
- Whisk psyllium husks in the wet ingredients and let it sit for another 5 minutes until the mixture is thick.
- Add the wet mixture to dry ingredients and make sure to whisk everything until it’s well incorporated and the dough forms. I recommend using an electric mixer.
- Remove the dough from the mixer and knead it on the kitchen counter. Make sure to oil the surface before kneading. Oil your hands too otherwise the dough will stick to your fingers.
- Knead the dough for 5-7 minutes and make a ball of the dough. Take a large bowl, oil it, and put the dough in.
- Cover the dough with a kitchen towel and let it rise for 45 minutes to 1 hour at room temperature.
- Once the dough has risen, take it out and knead it again to release the trapped air. Put the dough back in the bowl, and let it rise for another 45 minutes.
- In the meantime, take a cast iron skillet and put it in the oven to preheat at 420F.
- Put the parchment paper on a baking sheet and place the dough on it. Make shallow cuts on top of the bread.
- In the skillet add a cup of ice and place the baking tray with dough on the upper rack.
- Bake for 45-50 minutes and remove the bread from the oven. Let it cool.
- Slice the bread and serve.
- If you don’t have an electric mixer, you can whisk the ingredients manually and knead the dough with your hands in a large mixing bowl.
- Baked rye bread can be stored in the refrigerator for 3-5 days in an airtight bag or container. You can also freeze the bread for up to 3 months.
Other Recipes to Try
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Serving: 1 slice
|Calories: 118kcal||Carbohydrates: 24g|
|Fat: 1g||Cholesterol: 0mg|
|Sugar: 3g||Protein: 4g|