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Karina's Gluten-Free Ryeless Rye Bread

Gluten free rye bread aka ryeless rye is baked with gluten free flours
My gluten-free ryeless rye bread recipe makes delicious toast.

Call me crazy but one of the comfort foods I miss most after living gluten-free for years is not some fancy French cookie or triple layer ganache swathed cake. Nope. 

It's rye toast- piping hot and crunchy around the edges slathered with melting peanut butter. 

My favorite tea time snack. There's something about that fragrant rye tang with caraway paired with sweet creamy peanut butter that sends my little endorphins into all's right with the world childlike bliss.

I'm easy, I know.

The snag is- ever since my celiac disease epiphany gluten-free rye bread has been playing hard to get. Recipes for ryeless rye bread have proved petulant and elusive. Rice flour or chick pea flour does not taste like rye, I'm sorry to tell you. And now peanut butter has gotten itself into all kinds of trouble with the whole e-coli thing (through no inherent fault of it's own-- the peanut is innocent, I tell you).

So what's a gluten-free goddess to do? Live without one of life's simple pleasures? (Aren't I already doing that, living sans bagels?!) Dear Zen Universe- honestly now- for the sake of calm detachment and flow must I give up all dreams of deli?

Not today.

Because I've been busy in my cramped little kitchen out here in the dusty wilds of New Mexico. I've been baking breads that taste suspiciously like rye (well, in full and transparent disclosure, most likely they won't taste exactly like rye bread to those of you fortunate enough to still be indulging in the gluten-laden loaves from your favorite wheat infested bakery, but for those of us living the gluten-free life for awhile, this recipe just might help soothe our little Reuben deprived hearts).

And as for peanut butter, if peanuts don't like you, Bubbe, there is hope. In case you haven't heard, a few small companies are now making Sunbutter from sunflower seeds. It is super tasty. [I'm also interested in making my own seed and nut butters in my Vita-Mix-- hemp butter, macadamia nut butter. Because, well. I, for one, would just feel safer knowing exactly where my nut butter comes from.]

Karina's Note: 

Not a fan of rye bread? Try my latest gluten-free rice-free sorghum-millet bread- it's delicious.




Delicious gluten free rye bread or ryeless rye as we call it
Ryeless rye tasty bread goodness.

Karina's Gluten-Free Ryeless Rye Bread Recipe

Adjust the seasonings to your own preferences. This deli style gluten-free bread features caraway, orange peel, onion and dill for subtle "rye" flavor.

My method is for the Breadman Pro Bread Machine with a gluten-free cycle. It requires the liquid first, then the dry ingredients on top. If you are using a different bread machine, follow your manufacturer's instruction for the order of placing wet to dry ingredients in the pan. For baking this bread in an oven- see instructions below.

Method:

First- in a mixing bowl, whisk your dry ingredients together:

1 cup sorghum flour
1 cup potato starch (not potato flour!)
1/2 cup GF 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

In a separate smaller bowl, proof your yeast:

Add 1 packet rapid dry yeast (or 2 1/4 teaspoons yeast) to 1 1/4 cups warm water (temperature should be 110 to 115ºF; I use a candy thermometer) and stir in a teaspoon of sugar, raw agave or honey. Allow the yeast to foam and get happy.

When the yeast is poofy pour the liquid into the Breadman bread machine.

Add:

4 tablespoons olive oil
1/2 teaspoon rice vinegar (or lemon juice)
2 tablespoons molasses, agave or honey (this helps bind without eggs, keeps bread moist)
2 beaten organic free-range eggs or Ener-G Egg Replacer (will be denser with replacer)

Pour the flour mixture lightly onto the liquid; set your bread pan in the machine. Choose the gluten-free cycle (or rapid cycle if using a different machine). Choose medium or dark crust. Press start.

Scrape down the sides during the kneading cycle once or twice if necessary to incorporate all the flour.

If the dough seems dry add more warm water a tablespoon at a time. This gluten-free dough looks more like thick cake batter than traditional bread dough.

If you prefer to remove the kneading paddle; do so after the kneading cycle is finished. Smooth out the dough.

Remove the pan from the machine as soon as it beeps. Give it 5 minutes to rest then carefully slide the loaf out of the pan. If it appears soft place it in the center of the oven to bake at 350ºF for another ten minutes. This helps give it a crusty finish.

The loaf should sound hollow when thumped, indicating it is done.

Cool on a wire rack before slicing.

Slice, wrap and freeze bread in freezer bags to preserve taste and texture.

Makes ten slices.


If you don't have a bread machine:

Follow the instructions for whisking together the dry ingredients.

Proof the yeast in the warm water (110 to 115 degrees F) and a teaspoon of the honey/agave (add the yeast to the water and agave/honey stir; allow it to get poofy).

Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or egg); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like batter than dough.

Scrape the dough into a 1.5 pound loaf pan (or 7 to 8-inch round cake pan for ciabatta style) and smooth evenly (I use wet fingers). Top with sesame seeds. Loosely cover the pan and allow the dough to rise for 20 minutes in a warm spot.

Preheat your oven to 350 degrees F. When the oven comes to temperature bake the bread until it sounds hollow when thumped. This might be anywhere from 35 to 45 minutes, and even up to 60 minutes if you're at higher altitude. Lower style round pan loaves will bake at 35 to 40 minutes, usually.


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For more gluten-free bread baking advice see my post:


Looking for yeast-free bread recipes?

Gluten-Free Irish Soda Bread
Gypsy Soda Bread
Gluten-Free Cornbread with Green Chiles and Cinnamon


Karina


53 comments:

  1. Just wanted to say thanks for the resources and recipes!!! My husband just gave me the Breadman bread machine for Valentine's Day
    (the man seriously knows the way to the heart of someone who hasn't had decent bread in 3 years, lol) and I stumbled upon your first post related to the Breadman a couple minutes ago while searching for recipes. I added your feed to my RSS reader and saw your bread post from the 5th... and then almost immediately this one popped up. I'm sooo excited to try out all of your recipes!!!

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  2. We're still eating PB! The co op has grind your own and other all natural brands who don't source their peanuts from hat one plant are a-ok! Check the recall list. None of our brands have been on there. http://www.fda.gov/oc/opacom/hottopics/Salmonellatyph.html

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  3. You are so creative! That bread looks perfect. We are still eating PB, as a matter of fact, we got 8 jars of Santa Cruz organic PB on clearance for $1.50 a piece because most people have stopped buying PB. Theirs is safe. I can't live without PB!

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  4. Ah, I have been craving a reuben and Trader Joe's ryeless rye doesn't do it for me! I am going to try making this week. Must restock my sorghum flour first.
    I love the new look!
    Ginger

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  5. hey, nice new layout...am i right?

    this bread looks awesome. if i ever need a nice gluten-free recipe, i'll definitely use this one :)

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  6. Lisa18:11

    Thank you so much. Your pepita-powered bread was so delicious. And now, I never thought I'd have rye again. I am going to try to modify this to mimick Swedish rye (which is what I grew up on).

    Thanks again!
    ~Lisa

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  7. Wow--this sounds fabulous. I can imagine that combination of flavors and I bet it is very, very close to conventional rye bread. I just have to get over my yeast phobia and I'll try it!

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  8. Anonymous19:06

    Ooooh I'll have to try this one for sure though I'm not sure if I can find potato starch here. Hopefully I can find it before St Paddy's as celticjig got me hankering for a reuben now!

    I've been eating the sunbutter since before the recall and because I like to mix it up so I don't develop an allergy to peanuts! It's really good though a bit sweet for me so I'm glad we still have some pbs that are safe :)

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  9. This sounds so wonderful!!! :)

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  10. Wow, after looking at the list of ingredients I have to say "that's interesting!" Cocoa in bread to make it feel like rye (along with typical seasonings associated with rye), what an idea!
    I've been eating peanut butter, you don't have to worry if you buy organic. I highly suggest Maranatha's organic creamy style PB :) It's what I live on. My mom teases me, but I tell her "I have to have one vice in life, and this is it!!"

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  11. You are truly a goddess. Pumpernickel and rye bread were two of my favorite breads growing up and I really miss them. My father would toast it up with ham and a pickle. I'm not a baker but I do have that same bread machine. I'm going to dive in and give it a try.
    Can you recommend a yeast for someone who's yeast doesn't seem to get happy and foam.

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  12. Tracy11:05

    This sounds good. Thanks.

    It is so easy to make peanut butter. I just put light olive oil (that is what I have in my kitchen) and peanuts into my blender. Chop and mix until you get the desired consistency (less for crunchy and more for creamy). Easy and yummy. Fun for kids to help with too.

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  13. I have a Vita-mix 5000 - I think a model older than yours...have had mine 2 years. I make almond butter, pistachio butter, cashew butter. It doesn't work for me quite as easy as their video shows. I add olive or canola oil as needed to get the consistency I want. To the almond, I add a bit of salt. It takes awhile and a bit of work with the plunger thing.

    Looking forward to hearing your experience with your model.

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  14. Karina -- this is brilliant! I long for rye bread too -- and now I can have it (without purchasing the gf "rye flavor" packet that often eyes me at my local health food store).

    Thank you for this!

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  15. I'd have to leave out the xanthan gum and the cocoa, but I may try it anyway. Anything with caraway seeds sounds great! I'm sure I'll love the aroma of the baking bread.

    Spurred by the peanut butter crisis, I recently tried PB2. It's peanut powder, with most of the peanut oil removed. You mix it with water, and it has about 1/4the calories of regular peanut butter. I ordered a 4-pack (the best deal) from the home office in Tifton, GA.

    I like it! I mix in a little molasses and honey. It's yummy!

    Since it is basically a peanut flour, I think it would be an interesting ingredient in baked goods. My current cave man diet has slowed my baking experiments. Maybe you could find some uses for this new offering.

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  16. Sunbutter is made in my hometown. We have been eating it for 4 years, ever since my son was found to have a peanut allergy. It's really quite good and works great in recipes. It comes in creamy, crunchy and organic.

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  17. Anonymous09:10

    oooh - I love the newest blog color scheme - browns, blue and a spoon all feel ... homey!

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  18. Thanks, everyone for your enthusiasm. There's not a single slice of this ryeless rye left. Time to make another loaf!

    xox

    Karina

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  19. I made this "rye" last night and must say it is terrific. I did use the actual eggs and used molasses and I am so happy with my new loaf of bread! Thank you Karina!
    It seems you have changed the blog look once again since 2 days ago, are you on a rotating background of some sort?
    PS I had a delish Reuben for lunch today and will again tomorrow!

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  20. Celticjig- Yes- so happy to hear this! Excellent. And this is the new design I'm going with- been experimenting for a March 1st deadline. I'm finally happy with it. So thanks for noticing! ;-)

    Karina

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  21. moongypsy17:42

    You are my hero. The rye bread is excellent. Thank you! After a stressful week, I de-stressed by baking all morning. I made two loaves of the rye bread and a batch of chocolate/chocolate chip muffins. Mmmmm. Life is good.

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  22. Moongypsy- I'm thrilled to hear my recipes help you to de-stress (and not the other way around!). ;-)

    xox

    Karina

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  23. On the Vita-mix topic, I just made cashew butter and it reminded me...after I get as much of the butter out of the blender as I can, I put in a bit of coffee, hemp milk, plain yogurt, cocoa and vanilla protein powder, ice and make a nutty, mocha smoothie.

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  24. This is kinda off-topic but I wanted to say that I saw xantham gum on sale at Smiths(Kroger) for $6.99 when it's usually $11.99. That's such a good deal and I thought I should try and pass along the info since all the GF baking stuff is so expensive!

    Anyways, love the site! Keep up the good work :)

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  25. Just found your site and I love it. Not gluten free myself but have friends who are and so will be trying out some of your recipes. I too love toasted rye bread with peanut butter. So happy you managed to find a good substitue.

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  26. I made this "rye" bread today and it was fantastic! I was short on sorghum flour so I filled in with teff and brown rice, but otherwise followed the recipe. THANK YOU! I haven't had a reuban sandwich in 6 years! My husband and I had a wonderful lunch!

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  27. Ann- What a fabulous tip! I'm looking forward to grinding my own macadamia nut butter and hazelnut butter- in the Vita-Mix. Thanks!

    Autumn- Thanks for the tip- and thanks for stopping by!

    Katie- Welcome. I had some toast this morning- and feel like a kid again. It's the little things. ;-)

    Momma Pajama- Great- thanks for stopping back to share your sub success. I'm glad you got to make Ruebens- sounds delicious! I may have to get some deli this week to make some, too. ;-)

    Thanks, all!

    Karina

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  28. An update on another "sub" - this time I made the recipe with sorghum, brown rice and teff again, BUT I mixed the 1/2 cup of teff with 1/2 cup of water and let it "ferment" for 3 days before adding it to the bread recipe. I got this idea from making Ethiopian injera flatbread - it makes the teff "sour" like a sourdough starter. It really added to the "rye" bread - we thought it was even better!

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  29. could you make it without cocoa? Thanks.

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  30. Momma Pajama- Funny you mention fermenting the sponge- I want to try that. Thanks for stopping back to share. :-)

    Hi Emily- Sure; you can leave out the cocoa and sub with potato starch or sorghum.

    Karina

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  31. I'm making it now!!! In the breadmachine! What is the loaf size? I'm not seeing it anywhere. I've got it now at 1.5...that's the standard size. Thanks!!!! I love me some rye bread!!!

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  32. Karina,

    I made this bread today without a bread machine and it is really delicious. I think I got too excited and didn't bake it quite long enough, but it is still good. I want to try it again, and let it rise a little longer and bake a little longer. Since I need to be very low fat, I substituted some of Susan at FFVK's tofu sour cream and my homemade pear sauce for the olive oil. The texture turnid out quite well. I also did this with your yeasted quinoa corn bread and it turned out fantastic. It is so nice to be proofing yeast and having bread--what a treat!! I used to love to bake bread in my youth, and now you've got me inspired again--and without the negative health consequences! Thanks for these recipes.

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  33. For the Love of My Bugs- Hope it turned out for you! :-)

    Moonwatcher- I'm so glad. Thank you. I sometimes remove the loaf from the pan and bake it another ten minutes on the rack in a 350 degree F oven; this gives the bread a nice crust.

    Timing varies with the weather and the humidity- sometimes the bread needs an extra 10 minutes- and sometimes it doesn't.

    Glad you baking bread again! Yay.

    xox

    Karina

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  34. Karina,

    This is a great tip about taking it out of the pan and baking an extra ten minutes or so--I think that would do the trick, figuring in humidity, altitude, individual oven fickleness, etc. Thanks! I also wanted to add that since I can't have chocolate (I know, I know, but it's okay, really, worth it for my nervous system), I used carob powder. I always end up laughing when I type you messages because I always change the recipes to fit my own dietary needs, but I think that's just all the more testament to what great templates for creating in the kitchen they are!! xo

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  35. This comment has been removed by the author.

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  36. Hi - totally loved this recipe - or should I say my version of your ryeless rye bread. I subbed buckweat flour for the millet, and tapioca flour for the potato, to work with what I had on hand. And I used a fermented starter (rice and buckwheat flours, and yeast, made 24 hours ago). The result was incredible! Better than any GF bread I've ever purchased!

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  37. Dear Karina,

    Thank you so much for sharing this positively BRILLIANT recipe.

    Hands down, this is the best gluten free bread I have ever had. It makes me nostalgic just thinking about it, and I only ate some five minutes ago.

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  38. Anonymous12:04

    Hi - I'm new to gluten-free baking, doing this for a friend. Is a 20-minute rise really all that's needed for the non-Machine version?

    Wish me luck.

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  39. Roughly twenty minutes- gluten-free bread won't rise as high as wheat bread. Good luck! (How sweet!)

    Karina

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  40. Karina,

    This bread was fabulous! I just put my husband on a gluten free diet starting this week, and the packaged bread we bought was horrible!! So I spent last night shopping for ingredients (the price of these flours made me cry a little) and baking bread. A million times better! I'm not even the one going GF, and I still thought it was VERY tasty! Looking forward to trying more of your recipes!

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  41. oh, please be able to help me.... i've made 4 loaves of your delicious bread and every single one falls into a deep well in the center. i've tried scooping vs. pouring flour, and lean to the lesser side of liquid in your recipes since i use real happy organic eggs, so i suspect it's the moisture.... but this recipe says first to use 2 eggs, which i did, then later says to use 1 or 2. i've only baked on days with low humidity and my best result contained 1/4 c. less water. i also have considered decreasing the oil, agave, etc., but desperately fear the dry crumbly gluten free bread of yesteryear, you know? how much oil, agave, egg, water, etc. do you think i should do without? at least your rye-less loaf tastes scrumptious and the sad looking hollow middle loaf slices into lovely crackers, though it sinks so much i can't really make a sammy...

    ps - thank you for making holidays enjoyable again. :)

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  42. Christina- Yes...Too much moisture can cause the loaf to fall due to a wet center. Wondering, too if your oven is calibrated? You may need to simply extend baking time or up the oven the temperature. Perhaps getting an oven thermometer to check? Is your pan a little small? Try baking the bread in a round cake pan- as a focaccia- and see if that helps. 1 or 2 eggs will work- the extra egg adds richness. ~Karina

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  43. Anonymous08:49

    I've made this bread a few times for celiac friends. Today I needed to bring muffins to an event, so I tried dividing it into twelve muffin cups.

    Baked for about 25 minutes, came out great.

    Thanks again for a superb and useful recipe.

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  44. Anon- what a great idea! Did they turn out like a rye roll or a muffin? Karina

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  45. Anonymous11:30

    Ruebens are the one thing my hubby will break his GF/CF diet for, so I've been on the hunt for a good "rye" bread recipe. I am SO excited to have found your recipe!! One question though: he's allergic to millet flour as well, so what would you recommend subbing for it?

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  46. To sub millet flour, try your favorite medium weight gluten-free flour- such as brown rice flour, or sorghum flour (also known as jowar). Karina

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  47. Anonymous12:48

    Thank you, Karina! I know I have brown rice flour, and I *think* I've got sorghum flour as well. As soon as I can figure out a decent sub for Swiss cheese, I'm going to surprise my dear hubby with a Reuben! :)

    Your blog is awesome, and I've been printing out scores of recipes to try!! :) Please keep up the wonderful, inspiring recipes! :)

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  48. Anonymous14:05

    Oh, I have booked marked this page a year ago an have not had the time to try it out. Well, with this weather and being stuck in the house with nothing to do, the wife said, try working on that rye bread recipe you had found way back when. So, I'm off to starting out on it right now and making Ruben's. My girls, one son and I are all gluten-free. Thanks for the perfection of the recipe!

    Steve

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  49. Lori, Snowy VT00:03

    Has anyone tried using applesauce as am egg replacer? If do what amount did you use? I'm thinking extra strong ecpresso or coffee would be good addition along with cocoa..

    Be well:)

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  50. Anonymous10:40

    I wanted tofu ruebans and tried this ryeless rye bread recipe. I have to say this was the best gluten free bread recipe I've ever made. I'm going to make it as my standard bread.
    Thanks!

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  51. We are new to the gluten free lifestyle and we just love this site! I made this bread tonight, being a rye lover as well and giving my last bit of rye to a friend the other day. :( I was so shocked at how this bread tastes like rye and how well it rose, even without the ingredients being room temp. We used half honey and half molasses as well. Dark bread and rye flavor. This was a total winner!!

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  52. Sitting here enjoying the last slice of the loaf I made... it is slathered with peanut butter and honey, and is making me a very happy girl on this Sunday morning... I will be in the kitchen later today baking your new starch free olive loaf and I am quite excited! Thank you so much, Karina... what would we all do without you??? :) :) :)

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  53. What a delicious recipe! I never realized how much I missed rye bread (which was one of my favorites during my gluten-eating days) until I had a slice! Very easy to make - your recipe was very easy to follow!

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