Gluten-Free “Rye” Bread


Honestly, I hardly remember what rye bread tastes like. So I kind of went by feel here. This bread has a very deep, gourmet flavor. I hope that’s what you’re looking for. 

If you end up making this bread, please tell me what you think!


Yeast Ingredients:

1 cup warm water

2 tablespoons yeast

2 tablespoons sugar


Dry Ingredients:

¾ cup brown rice flour

½ cup teff flour, plus another 5 tablespoons

¼ cup corn flour (or rice flour if you have none)

3 tablespoons ground flaxseed

¾ cup cornstarch (or a half and half potato/tapioca starch blend)

¼ cup milk powder

2 ½ teaspoons xanthan gum

1 ¼ teaspoons salt

2 tablespoons sugar

3 teaspoons caraway seeds


Wet Ingredients:

2 teaspoons apple cider vinegar

2 tablespoons olive oil

2 large free range organic eggs

½ cup water

1 teaspoon lemon juice


Grease 2 loaf pans with butter. Preheat the oven to WARM.

Whisk the yeast ingredients together in a bowl, then place them in the oven to proof. See how to proof yeast for more information.

Turn the oven to OFF.

Mix the dry ingredients together in another small bowl.

Blend the wet ingredients together in a large bowl with your electric mixer.

Pour the yeast ingredients, fully proofed, into the wet ingredients and blend until mixed.

Turn the blender to low and slowly pour the dry ingredients into the mixture. Turn mixer to medium speed and blend for one minute.

Stop blending, and allow the mix to set for one minute. Meanwhile, turn the oven back on to the WARM setting.

Blend your mix at medium speed for another minute, then stop blending and allow to set for one minute. Repeat this step two more times.

Spoon the bread into the two loaf pans.

Turn the oven (which is on WARM), to OFF. Allow your breads to sit in the oven for 30 minutes to rise.

When the bread is done rising, turn the oven to 350 degrees F.

Cook bread for about 50 minutes until golden brown and firm. Insert a knife into the center to make sure it is completely cooked (the center tends to take a long time to cook).

Endure and be patient: allow the bread to cool for fifteen minutes before you cut it.
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  1. Angie says

    Hi there, I followed your recipe (except I only had one egg so added a little milk to compensate) but it didn’t really rise. My yeast is active. It seemed like the batter was a little dry. Also, I don’t have a mixer so I hand mixed the batter. Can you post a picture or describe what the batter should be like? Thanks

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