My thanks to the Gluten-Free Goddess (aka Karina) for creating this recipe. I am not worthy!
Rye bread, something I thought I would never taste again. There’s just no substitute for rye flour. And rye is definitely not gluten free.
But this rye-style bread tastes almost like the original recipe. I’m convinced it’s the caraway seeds, but no matter. It’s good.
Here is the Goddess’s original recipe. In my photos below, I followed her recipe, using cornstarch instead of potato, eggs instead of replacer, and omitting the orange peel, dill, and onion powder. This was my second success.
(Yes! Photos! From a borrowed camera. But we’ll have our own again soon, very soon.)
The first time I baked this bread, I hadn’t yet acquired the millet flour, so I used Teff instead. It was good. Very good. And it disappeared almost instantly. With Teff, it was a little heavier and darker, and seemed a little more structurally sound. But both variations are good. Go ahead and try it, you’ll see. Here’s the Teff variation:
Gluten-Free Rye-Style Bread
Based on Gluten-Free Ryeless Rye Bread from the Gluten-Free Goddess
1 cup sorghum flour
1 cup plus 2 tablespoons cornstarch
1/2 cup minus 2 tablespoons dark Teff flour
2 tsp xanthan gum
1 1/4 tsp sea salt
2 tablespoons cocoa
2 tsp caraway seed
1 tablespoon dry yeast
1 1/4 cup water, 110 degrees F
1 tsp agave nectar
4 tablespoons olive oil
1/2 tsp lemon juice
2 tablespoons molasses
2 eggs, room temperature
In a bowl, mix the water, yeast and agave, and allow to sit until foamy. In a large mixer bowl, combine the flours, starch, xanthan gum, salt and cocoa. Add yeast and remaining ingredients to the dry ingredients. Mix well until you have a smooth batter, scraping the sides of the bowl midway through.
Scrape into a buttered loaf pan, smooth the top, loosely cover with plastic wrap, and allow to rise until the dough is almost even with the top of the pan.
Heat the oven to 350 degrees F. Remove the plastic wrap and bake in the center of the oven until the loaf sounds hollow when thumped, 35 to 45 minutes. Cool in the pan on a rack for several minutes, then turn out onto a cutting board.
Slice and enjoy. We made Rachels, something else I thought I would never taste again. Heavenly!