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 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.

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