GLUTEN-FREE CARAWAY "RYE" DOUGH
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
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
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Perla Lopez
[email protected]I loved this recipe! The bread was soft and flavorful, and the caraway seeds added a nice touch. I will definitely be making this again.
Martin Chalmers
[email protected]This recipe is a keeper! The bread is delicious and it's so easy to make. I've already made it several times and it's always a hit.
Ndugwa Raymond
[email protected]I was looking for a gluten-free caraway rye bread recipe and this one was perfect. The bread was delicious and easy to make.
Destinee Lovgren
[email protected]I'm a big fan of caraway rye bread, and this recipe did not disappoint. The bread was flavorful and had a great texture.
Chris Arce
[email protected]This bread is amazing! It's so soft and flavorful, and the caraway flavor is perfect. I will definitely be making this again.
Grascx
[email protected]I was disappointed with this recipe. The bread was dry and crumbly, and it didn't have much flavor.
Rodgers Waweru
[email protected]This bread is delicious! I love the combination of caraway and rye flavors. It's also very easy to make, which is a bonus.
slava slava
[email protected]I love this recipe! The bread is so soft and fluffy, and the caraway flavor is perfect. I've made it several times now and it's always a hit.
Rana Muzammal
[email protected]This recipe was a bit more challenging than I expected, but the end result was worth it. The bread was flavorful and had a great texture.
Thomas Jack
[email protected]I've made this bread several times now and it always turns out great. It's a great option for people with gluten sensitivities or celiac disease.
Nuru Bot
[email protected]This bread is delicious! I love the caraway flavor and the texture is perfect. It's also very easy to make, which is a bonus.
Willy Bopape
[email protected]I was so excited to try this recipe, but unfortunately it didn't turn out well for me. The dough was too sticky and difficult to work with, and the bread ended up being dense and gummy.
Kim PossABLE
[email protected]I've tried many gluten-free rye bread recipes, but this one is by far the best. The dough was easy to work with and the bread baked up beautifully. It had a great crust and a moist, flavorful crumb.
Fahaad Afridi
[email protected]This recipe was a hit with my family! The bread turned out perfectly soft and fluffy with a delicious caraway flavor. Even my picky kids loved it.