IS RYE BREAD GLUTEN FREE RECIPES

GLUTEN FREE DARK RYE BREAD RECIPE - FOOD.COM

Gluten Free Dark Rye Bread Recipe - Food.com image

This Gluten Free "Rye" Bread is very versatile and works quite nicely for sandwiches. http://www.elanaspantry.com/dark-rye-bread/

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup blanched almond flour
3/4 cup flax seed meal
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
3 eggs
2 tablespoons olive oil
1/4 cup water
1 teaspoon agave nectar
1 -2 tablespoon caraway seed

Steps:

In a large bowl almond flour, flax, salt, baking soda and cream of tartar.
In a smaller bowl combine eggs, oil, water and agave.
Stir wet ingredients into dry, then mix in caraway seeds.
Allow batter to sit for 1-2 minutes to thicken.
Grease a 6 x 3.5 x 2.5 inch loaf pan and pour/scoop batter inches.
Bake at 350°F for 30-35 minutes.
Cool and serve.

Nutrition Facts : Calories 234, FatContent 19.6, SaturatedFatContent 2.9, CholesterolContent 158.6, SodiumContent 507.8, CarbohydrateContent 7.5, FiberContent 6.4, SugarContent 0.6, ProteinContent 8.9

GLUTEN FREE ALMOST DANISH RYE BREAD RECIPE - BAKING.FOOD.COM

Gluten Free Almost Danish Rye Bread Recipe - Baking.Food.com image

When my sister recently was put on a gluten and lactose free diet, I went all over the Internet looking for a rye bread for her. This is what I found at hindbærsnitten.dk. It is so good, that my DB asked if I would make it for him, too. The dough will be thick and sticky like cold oatmeal, don't worry about that it will bake up fine. So I do, using regular flour though. The taste is fantastic, a little hard to slice. Freezes well.

Total Time 2 hours 20 minutes

Prep Time 1 hours 20 minutes

Cook Time 1 hours

Yield 1 1.75l loaf pan, 14 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup uncooked rice or 1 cup cooked rice
200 ml yellow cornmeal
200 ml buckwheat flakes
100 ml sesame seeds
100 ml flax seeds, ground
100 ml sunflower seeds
400 ml boiling water
100 ml boiling water
1 tablespoon olive oil
2 teaspoons sugar
2 teaspoons sea salt
2 tablespoons liquid gravy browner or 2 tablespoons cocoa powder
50 g fresh yeast cakes or 4 teaspoons active dry yeast
100 ml buttermilk or 100 ml water
2 cups gluten-free flour

Steps:

If using uncooked rice, cook as you would regular rice.
In a large Stand mixer-bowl add corn meal, buckwheat flakes, sesame seeds, ground flax seeds, sunflower seeds, and pour the boiling water over. Let soak for 10 minutes.
Add the last boiling water to the seed and flake mixture, Sprinkle the dry yeast on top and leave it for another 10 minutes till it has dissolved and is think and foamy on top.
Add cooked rice, oil, sugar, salt and gravy color or cocoa, and start the machine, using the dough hook. Gradually add yogurt or buttermilk and the gluten free flour. The dough will look and feel like thick oatmeal.
It is important to keep the machine on low for at least 5 minutes, keep scraping the sides and the dough hook.
Pour into a greased 1.75L loaf form, and using a wet fork prick the surface.
Place in the oven on the bottom rack.
Bake at 180 C / 375 F for 1 hour.
When baked remove from loaf pan, and wrap in a damp dishtowel and let cool on a rack, turning a few times. Store in the refrigerator for up till 1 week.
Freezing instructions: Wrap in double plastic and place fresh in the freezer. Defrost in the refrigerator.

Nutrition Facts : Calories 146, FatContent 7.9, SaturatedFatContent 1.1, CholesterolContent 0.9, SodiumContent 342.1, CarbohydrateContent 15.9, FiberContent 3.2, SugarContent 1.2, ProteinContent 4.2

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GLUTEN FREE ALMOST DANISH RYE BREAD RECIPE - BAKING.FOOD.COM

When my sister recently was put on a gluten and lactose free diet, I went all over the Internet looking for a rye bread for her. This is what I found at hindbærsnitten.dk. It is so good, that my DB asked if I would make it for him, too. The dough will be thick and sticky like cold oatmeal, don't worry about that it will bake up fine. So I do, using regular flour though. The taste is fantastic, a little hard to slice. Freezes well.
From food.com
Total Time 2 hours 20 minutes
Calories 146 per serving

Freezing instructions: Wrap in double plastic and place fresh in the freezer. Defrost in the refrigerator.

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