Gluten free rye bread is a delicious and satisfying alternative for people with gluten intolerance or celiac disease. It's made with rice flour, sorghum flour, and other gluten-free flours, allowing it to be naturally free of gluten. This recipe creates a chewy and crispy crust, with a soft and fluffy center.
Why Choose Gluten Free Rye Bread?
If you're following a gluten-free diet, you may miss the taste and texture of traditional rye bread. Gluten free rye bread is designed to replicate the flavors and textures of rye bread without the gluten that causes health issues for people with gluten sensitivity. With the right ingredients and careful preparation, you can enjoy a delicious Reuben sandwich or other rye bread-based dishes without any discomfort.
Ingredients
To make gluten free rye bread, you'll need the following ingredients:
- Rice flour
- Sorghum flour
- Buckwheat flour
- Cocoa powder
- Xanthan gum
- Active dry yeast
- Cane sugar
- Warm water
- Salt
- Caraway seeds
- Dill (optional)
- Orange zest (optional)
- Finely minced onion (optional)
- Oil (optional)
- Molasses (optional)
- Eggs (optional)
Equipment
To bake gluten free rye bread, you'll need the following equipment:
- Standing mixer
- Mixing bowls
- Parchment paper
- Banneton or loaf pan
- Dutch oven
- Silicone sling or parchment paper
- Oven
Instructions
Follow these instructions to make gluten free rye bread:
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Prepare the ingredients: In a large mixing bowl, combine the rice flour, sorghum flour, buckwheat flour, cocoa powder, xanthan gum, yeast, sugar, warm water, salt, caraway seeds, and dill (if using). Mix until well combined.
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Let the dough rise: Place the mixing bowl with the dough inside a warm, draft-free area and let it rise until doubled in size, usually about 2-3 hours.
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Shape the dough: Once the dough has doubled in size, punch it down to release air bubbles and divide it into two equal portions. Roll each portion into a ball and place it into a banneton or loaf pan.
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Final proof: Cover the dough with a tea towel or plastic wrap and let it proof again for about 30 minutes, or until the dough has puffed up and is gently springy to the touch.
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Bake the bread: Preheat your oven to 350°F (180°C) and place a Dutch oven or silicone baking mat inside the oven. Once the oven is预热, remove the lid and bake the bread for 35-40 minutes, or until it's golden brown and sounds hollow when tapped on the bottom.
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Cool the bread: Remove the bread from the oven and let it cool in the pan for at least 4-5 hours, or until it's fully cool to the touch. Slice and enjoy!
Storing and Reheating
For best results, store gluten free rye bread in a bread bag or box at room temperature for 2-3 days. You can also freeze the bread for up to 3 months. To reheat frozen bread, slice it and place it on a parchment-lined baking sheet. Then, toast the slices in a toaster or grill until they're warmed through.
Gluten free rye bread is a versatile and delicious option for anyone following a gluten-free diet. With a little bit of planning and attention to detail, you can enjoy all the textures and flavors of your favorite rye bread-based dishes without any worries.
