Make delicious gluten free “rye” bread without rye flour with this easy recipe. Perfect for those with dietary restrictions!
Make a Gluten-Free “Rye” Bread Recipe without Rye Flour!
Discover a delicious Gluten Free Rye Bread Recipe that perfectly mimics the taste and texture of traditional rye bread without using any rye flour. This recipe is a game-changer for anyone following a gluten-free diet who has been missing the flavor of rye bread.
This authentic recipe proves that you don’t need to sacrifice taste or texture when opting for gluten-free alternatives. With just a few simple ingredients, you can create a loaf of bread that will have you questioning whether it’s truly gluten-free.
Get the Rye Flavor without the Gluten: Try this Unique Bread Recipe!
Hi you guys today I’m going to share with you my recipe for glutenfree no Rye rye bread typically rye bread is very dense but I’ve lightened it up considerably just in the texture not in the flavor there is no Rye in this but it somehow tastes like rye bread it is every bit as good as anything you could ever find in a deli or anywhere else for.
That matter so let’s get started and I’ll show you how to make it this bread starts out like any of my other breads by dumping all the ingredients into a bowl and mixing it it’s just that simple so we have 600 G of milk here you can use dairyfree milk if desired 56 G of melted butter again you can use a dairyfree butter 29 g of sugar 5 G of.
Whole psyllium husks 6 gam of instant yeast 14 G of unsweetened cocoa powder and then this is 14 G of Caraway powder so I took a couple of tablespoons of caraway seeds and put them in my spice grinder and ground them into a fine powder and that is what gives this bread the taste of Rye without having Rye in it and I’m.
Also adding 7 G of caraway seeds because I like carway seeds in mine if you don’t like the seeds in yours you can totally leave them out finally there are 450 Gams of my bread flour blend and also 12 G of kosher salt and we’ll just get this on the mixer and we’re going to mix this on medium to medium high for 5 minutes I usually just set a timer and walk away.
So this is what it looks like when it comes off the mixer it’s nice and smooth but in no way able to be kneaded or manipulated using our hands at least so I’m going to scrape this all into the center of my bowl you can scrape it into another Bowl if You’ rather I personally just leave it in the bowl because I have three KitchenAid.
Bowls so I don’t want a dirty another dish if I can help it and I’m going to cover this and we’re going to let it proof until doubled in size that could take 2 hours it could take 4 hours it just depends on the ambient temperature in your proofing area in the colder months it will take longer all right this has been proofing actually for an.
Hour and a half and that’s because it’s pretty warm here it’s like in the 70s here but I’m going to go ahead and put this right in the fridge and let it sit in the fridge overnight all right I just took this out of the fridge and you might be able to see here but it has deflated just a little bit.
That is totally normal it’s going to be fine so I’ll just grab my bench scraper and some extra bench flour by the way I always keep a little bowl of bench flour on my kitchen island for whenever I’m needing any bread and this is just a little bit of extra of my bread flour blend and get this all out onto the flour and we’re just going to.
Knead this until smooth we obviously don’t need for the purpose of developing gluten because this is a gluten-free baking Channel um we’re doing it just to smooth out the dough and make it to where it looks nice and it has way less holes in the middle.
okay that looks good so I’m just going to put this on a sheet of parchment right now and I’m I’m going to shape it into a Bard shape which is kind of like a torpedo shape that’s my preferred shape for this bread you can shape it into uh round like a b or you can even put it into a loaf tin for sandwich Loaf.
In fact I have another video for swirled gluten-free rye bread and I will leave a link above for that and that is done in a loaf pan okay that looks good I’m going to cover this with plastic wrap and I’m going to put it on my pizza peel and let it proof until nearly doubled in size all right this is fully proofed I’ve got it on my pizza peel I have the.
Oven preheated to 450° F with my pizza steel in the oven you can also use a stone or even an overturned baking sheet and we will get it into the oven right directly on the baking steel stone or overturned baking sheet and to create steam there are a few different ways I’m going to use right now a large stainless steel bowl and I’m going to cover that.
And leave it in there for 15 minutes so now it’s been 15 minutes taking the bowl off it is risen nicely already with that steam under the bowl and we’ll let it bake for another 35 to 40 minutes and check it out you guys it is absolutely perfect I couldn’t ask for a better gluten-free rye bread actually I couldn’t ask for a better rye bread.
Period but this is actually glutenfree and no one will ever know I made Reuben sandwiches one of my most favorite sandwiches and my husband’s the other night with this bread and we both just oud and odd and and I don’t think I’ve had a better reuben sandwich than this so if you are a fan of the reuben sandwich use that leftover corn beef.
From St Patty’s Day make yourself an awesome sandwich enjoy
