| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| 2 cups of gluten-free all-purpose flour | 1 cup of gluten-free dark rye flour | 1 tablespoon of xanthan gum |
| 1 teaspoon of sea salt | 1 1/4 cups of warm water | 1 tablespoon of active dry yeast |
| 2 tablespoons of sugar | 2 tablespoons of olive oil | 2 large eggs |
| 1 tablespoon of caraway seeds | 1 tablespoon of cider vinegar |
| kcal | fat | saturates | carbs |
| 280 | 9g | 2g | 42g |
| sugars | fibre | protein | salt |
| 3g | 6g | 7g | 0.42g |
About Gluten-Free Rye Bread
Welcome to the world of bread that maintains all the hearty goodness of traditional rye, yet breaks free from the gluten bind. Yes, we’re talking about our star bread today – the Gluten-Free Rye Bread. This is no ordinary bread. It’s the result of a carefully chosen blend of gluten-free dark rye flour and gluten-free all-purpose flour, with an earthy hint of caraway seeds and a hint of tangy surprise lent by cider vinegar. This bread is an ode to all you bread lovers who yearn for the robust texture and flavor of rye, but desire a gluten-free choice.
Complex Flavours, Simple Ingredients
Everything about the Gluten-Free Rye Bread is designed to be friendly to your palate and your gut. Although it involves some ingredients that you might not find in ordinary bread – like xanthan gum (used as a binding agent in gluten-free baking) – the authenticity of its rye flavor remains uncompromised. While you may not notice it amidst the complex flavours, there’s a hint of sugar dissolved in warm water with active dry yeast; this sets off the fermentation, vital for the bread’s feather-light texture.
Meanwhile, the distinct flavours are brought out by the quality of the olive oil and the aromatic embrace of caraway seeds. And oh, let us not forget the subtle tang of cider vinegar that does a remarkable job at balancing the whole symphony of flavours.
Delightful Pairings and Combinations
One of the joys of our Gluten-Free Rye Bread lies in its versatility. Serve it as the cornerstone of your gluten-free lunch, pairing it with a creamy garlic mushroom soup, or simply as a delightful breakfast toast with butter and natural preserves.
This bread is not just a match for any delicacy, but is also a memorable standalone snack, paired perhaps with a cup of your favourite coffee. Moreover, it is quite similar to Pumpernickel bread, another wholesome, gluten-free alternative known for its strong, slightly sweet flavor.
So, whether you’re exploring gluten-free options or are a bread aficionado always ready to try new varieties, this Gluten-Free Rye Bread is definitely one for the books.
What You’ll Need
- 2 cups of gluten-free all-purpose flour
- 1 cup of gluten-free dark rye flour
- 1 tablespoon of xanthan gum
- 1 teaspoon of sea salt
- 1 1/4 cups of warm water
- 1 tablespoon of active dry yeast
- 2 tablespoons of sugar
- 2 tablespoons of olive oil
- 2 large eggs
- 1 tablespoon of caraway seeds
- 1 tablespoon of cider vinegar
Method
Step One
Start by mixing together the gluten-free all-purpose flour, gluten-free dark rye flour, xanthan gum, and the sea salt in a large bowl. Set it aside for later use.
Step Two
In another smaller bowl, combine the warm water, active dry yeast, and sugar. Let this mixture sit for a few minutes until it turns frothy and bubbly. This confirms that your yeast has been activated.
Step Three
In the bowl with the yeast mixture, add in your olive oil, large eggs, caraway seeds, and cider vinegar. Stir everything together until well mixed.
Step Four
Pour the liquid ingredients into the bowl containing the dry ingredients. Use a spatula and mix everything together, ensuring you scrape the sides and bottom of the bowl. Keep mixing until you get a consistent dough.
Step Five
Once your dough is ready, spoon it into a greased loaf pan. Spread the dough evenly in the pan and let it rest for about an hour, allowing it to rise.
Step Six
Preheat your oven to 375 degrees Fahrenheit. Once the dough has risen, bake your bread for around 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped in the middle.
Step Seven
Remove your loaf from the oven and let it cool in the pan for about 10 minutes. After this, you can turn it out onto a wire rack to cool completely. Once cool, your Gluten-Free Rye Bread is ready to slice and serve.
