Best 2 Rye Bread Gluten Free Recipes

Indulge in a delectable journey with our diverse collection of gluten-free rye bread recipes. Crafted with wholesome ingredients and alternative flours, these loaves offer a delightful symphony of flavors and textures. From the nutty richness of the Classic Gluten-Free Rye Bread to the tangy zest of the Sourdough Gluten-Free Rye Bread, each recipe caters to different dietary preferences and taste buds. Discover the aromatic subtleties of the Caraway Seed Rye Bread and experience the hearty satisfaction of the Pumpernickel Rye Bread. Whether you prefer a traditional or contemporary twist, our recipes guide you through the process of creating exceptional gluten-free rye bread that rivals its conventional counterpart. Savor the crusty exterior and tender crumb, knowing that you can enjoy these delectable loaves without compromising taste or texture.

Here are our top 2 tried and tested recipes!

GLUTEN FREE DARK " RYE" BREAD

Gluten Free Dark

This Gluten Free "Rye" Bread is very versatile and works quite nicely for sandwiches. http://www.elanaspantry.com/dark-rye-bread/

Provided by Elanas Pantry

Categories Breads

Time 35m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup blanched almond flour
3/4 cup flax seed meal
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
3 eggs
2 tablespoons olive oil
1/4 cup water
1 teaspoon agave nectar
1 -2 tablespoon caraway seed

Steps:

In a large bowl almond flour, flax, salt, baking soda and cream of tartar.
In a smaller bowl combine eggs, oil, water and agave.
Stir wet ingredients into dry, then mix in caraway seeds.
Allow batter to sit for 1-2 minutes to thicken.
Grease a 6 x 3.5 x 2.5 inch loaf pan and pour/scoop batter inches.
Bake at 350°F for 30-35 minutes.
Cool and serve.

RYE BREAD (GLUTEN-FREE)

Rye Bread (Gluten-Free) image

My mother and I haven't had a good rye bread in years. Then I found this: http://glutenfreegoddess.blogspot.com/2009/02/gluten-free-rye-bread-recipe-seriously.html and tried it. Pretty good on the day I made it, but it dried out horribly the next day. I guess it needs a little work. A reviewer (Mia in Germany) has suggested some changes to prevent the bread from drying out. These are reflected below. Thanks Mia!

Provided by Andrew Mollmann

Categories Yeast Breads

Time 1h5m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 19

Ingredients

1 cup sorghum flour
1/3 cup tapioca starch
1/3 cup rice flour
1/3 cup sweet rice flour
1/2 cup millet flour
2 teaspoons xanthan gum
1 1/4 teaspoons sea salt
2 tablespoons unsweetened cocoa
2 teaspoons finely grated orange peel
2 teaspoons caraway seeds
1 teaspoon minced dried onion
1/2 teaspoon dill seed
1 tablespoon active dry yeast
1 1/8 cups warm water (temperature should be 110 to 115 degrees F)
1 teaspoon sugar
4 tablespoons olive oil
1/2 teaspoon rice vinegar (or cider vinegar or lemon juice)
2 tablespoons honey (or molasses or agave)
2 eggs

Steps:

Whisk or sift dry ingredients together.
Proof yeast with sugar in warm water. Once nice and foamy, slowly pour into dry ingredients.
Add wet ingredients, mix well.
Transfer to 8" loaf pan and allow to rise in a warm location for 20-30 minutes.
Bake in oven preheated to 350F for 35-45 minutes, until internal temperature is about 200°F.

Tips:

Use a high-quality gluten-free flour blend. Not all gluten-free flours are created equal. Some are more absorbent than others, and some have a different texture. It's important to find a blend that works well for you and that produces a bread that you enjoy.
Don't be afraid to experiment with different flours. There are many different types of gluten-free flours available, so feel free to try different ones to see what you like best. Some popular flours include almond flour, coconut flour, tapioca flour, and oat flour.
Make sure your ingredients are at room temperature. This will help the bread rise evenly and produce a more consistent texture.
Don't overmix the dough. Overmixing can make the bread tough and dense. Mix the dough just until it comes together.
Let the bread rise in a warm place. This will help the bread rise properly and produce a light and fluffy texture.
Bake the bread at a high temperature for a short amount of time. This will help the bread develop a crispy crust and a soft, chewy interior.

Conclusion:

Gluten-free rye bread is a delicious and nutritious bread that can be enjoyed by people with and without gluten sensitivities. With a little planning and effort, you can easily make gluten-free rye bread at home. So what are you waiting for? Give it a try today!