Rye-Style Bread – Gluten-Free
- Yield: one 9x4-inch loaf
Ingredients
- Gluten-free nonstick cooking spray
- 1 1/2 cups brown rice flour
- 1 cup sorghum flour
- 1/2 cup tapioca starch
- 2 1/2 teaspoons xanthan gum
- 1 1/2 teaspoons salt
- 3/4 cup warm water (about 110°F)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm, dark coffee (about 100°F)
- 2 tablespoons vegetable oil
- 2 tablespoons dark unsulphured molasses
- 3 large eggs
- 1/2 teaspoon sugar
- 1 tablespoon caraway seeds (optional)
Directions
- Coat 9-by 4-inch loaf pan with non-stick cooking spray.
- Preheat oven to 100° then turn off. Meanwhile, whisk together flours, starch, salt and xanthan gum in bowl of a stand mixer. In a liquid measuring cup, mix water, sugar and yeast and proof for 20 minutes. Add eggs, molasses, oil, warm coffee and yeast mixture to dry ingredients. Beat with a paddle attachment on medium/high until combined, about 4 minutes. Add caraway seeds and mix one minute more. The dough will be like thick elastic cake batter, not like traditional bread dough.
- Transfer to prepared pan and spread evenly. Place in a warm oven until risen to or just above edge of pan, about 1 hour and 30 minutes. Remove from oven and preheat to 400°.
- Reduce oven to 350°. Place bread in oven, and bake until dark brown and hollow sounding when tapped, about 55 minutes. Remove bread immediately from the pan and cool completely on cooling rack. If necessary, run knife around the edge of the pan to loosen before removing.
Source: Steve