Best 3 Gluten Free Caraway Rye Dough Recipes

Embark on a delightful culinary journey with our diverse collection of gluten-free caraway rye dough recipes. Discover the secrets to crafting a wholesome and flavorful loaf of bread with our comprehensive guide. From classic rye bread to innovative twists like caraway seed sourdough, we've got you covered. Explore the versatility of this ancient grain as we delve into creating nutritious and satisfying meals that cater to various dietary needs. Whether you're a seasoned baker or just starting out, our recipes offer a range of skill levels to ensure success in your gluten-free baking endeavors. Get ready to indulge in the goodness of caraway rye dough as we guide you through a symphony of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN-FREE CARAWAY "RYE" DOUGH

Gluten-Free Caraway

This is from Judith Fertig's book 200 Fast & Easy Artisan Breads. I have never made it, but am posting it by request. The master recipe is already dairy free, and you can use an egg substitute if you need to. It is the assortment of flours & other ingredients that is supposed to give you a finished product that resembles a rye bread. The recipe notes that the dough is unique, at first it will resemble a very wet batter. After an hour it will thicken to the consistency of brownie batter. After 2 hours it rises to about 1 inch from the top of the bowl & looks like cornbread batter or golden mashed potatoes. The raw dough doesn't taste like a yeast bread dough. I will create a gluten-free recipe book in my shared cookbooks that will include all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan

Provided by Demelza

Categories Breads

Time 3h

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 14

Ingredients

2 cups brown rice flour (stone ground)
2 cups tapioca flour (or potato starch)
2 cups chickpea flour
1 cup cornstarch (or corn flour)
2 tablespoons xanthan gum
2 tablespoons instant yeast (or bread machine yeast)
2 tablespoons caraway seeds
1 tablespoon salt (fine table, or kosher)
6 eggs (or equivalent substitute)
1/2 cup cocoa powder (unsweetened)
2 cups lukewarm water (mix 1 cup hot tap water & 1 cup cold tap water to get lukewarm temp of about 100 F )
6 tablespoons light molasses (fancy grade)
1/3 cup vegetable oil
2 teaspoons cider vinegar

Steps:

Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
Whisk in xanthan gum, yeast caraway seeds & salt.
Lightly beat eggs in a separate bowl, add cocoa, water, molasses, oil & vinegar to the eggs. Whisk to combine.
Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
Use immediately, or refrigerate for up to 3 days before baking.
For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C
Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.

Nutrition Facts : Calories 164, Fat 5.5, SaturatedFat 1.1, Cholesterol 46.5, Sodium 317.5, Carbohydrate 24.6, Fiber 2.4, Sugar 3.8, Protein 4.8

CARAWAY RYE

Caraway Rye image

A simple,down to earth recipe that I love. I live in an area that loves their rye bread, and everyone enjoys this version!

Provided by pammyowl

Categories Grains

Time 4h5m

Yield 1 loaf

Number Of Ingredients 8

Ingredients

2 cups bread flour
1 cup rye flour
2 tablespoons oil
1 -2 tablespoon brown sugar
1 cup water
1 1/2 teaspoons salt
2 tablespoons caraway seeds
2 1/4 teaspoons instant yeast

Steps:

Blend all ingredients together, knead for 7-10minutes, by hand or machine. Your dough should be smooth and a bit sticky,as that is the nature of rye bread dough.
Place in a lightly oiled bowl, cover with a damp cloth or lightly oiled (I use cooking spray) cling film. Let rise until doubled, about an hour, maybe longer depending on the room temperature
Gently deflate, and form as you like. Free form or in a bread pan. I bake it free form, on a sheet pan lined with parchment paper.
Preheat the oven to 375, and let the bread rise until it is almost doubled.
Slash with a sharp exacto , a lame or a serrated knife. Every method works, but I prefer an exacto.
Spritz with water and place in the hot oven.
Bake for 15 minutes, turn the pan for even browning and bake for 15 minutes more, or until the internal temperature is 190 or sounds hollow when tapped.
* Or you can throw all the ingredients in a bread machine set on the dough cycle, let rise in the machine and then continue with above instructions.

BREAD MACHINE CARAWAY-RYE BREAD

Bread Machine Caraway-Rye Bread image

Rye bread lovers, we didn't forget you. This light rye has the added bonus of nutty-flavored caraway seed. And, there's a tasty chive-Swiss spread, too!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h50m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup plus 3 tablespoons water
1 tablespoon butter or margarine, softened
2 1/2 cups Gold Medal™ Better for Bread™ flour
3/4 cup rye flour
2 tablespoons instant nonfat dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
3/4 teaspoon caraway seed
2 1/4 teaspoons bread machine or quick active dry yeast
1 package (3 oz) cream cheese, softened
2 tablespoons milk
1/2 cup finely shredded aged Swiss cheese (2 oz)
1 tablespoon chopped fresh chives

Steps:

Measure carefully, placing all bread ingredients in bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.
In small bowl, mix cream cheese and milk until blended. Stir in Swiss cheese and chives. Serve spread with bread. Store spread in refrigerator.

Nutrition Facts : Calories 135, Carbohydrate 30 g, Cholesterol 5 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 310 mg

Tips:

To achieve the best results, ensure that all ingredients are accurately measured using a digital kitchen scale.
For a more flavorful bread, toast the caraway seeds before incorporating them into the dough.
If you prefer a softer crust, brush the loaf with water before baking.
Allow the bread to cool completely before slicing to prevent crumbling.
Store the bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Conclusion:

This gluten-free caraway rye bread is a delicious and nutritious option for those with celiac disease or gluten sensitivity. With its dense, slightly sour flavor and caraway seeds, it is a perfect accompaniment to soups, stews, or simply enjoyed with a spread of butter. By following the tips mentioned above, you can create a loaf of gluten-free caraway rye bread that is sure to impress your family and friends. So, don't be afraid to experiment with this recipe and make it your own.