Lighter than the traditional version, this gluten-free rye bread is great for sandwiches.
- DRY INGREDIENTS
- 1¼ cups (5 ounces) brown rice flour + extra as needed
- 1 cup (4 ounces) sorghum flour
- 1 cup (5 ounces) tapioca starch + extra for shaping
- 3 tablespoons dark flaxmeal
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons buckwheat flour
- 3 tablespoons psyllium flour
- 1 teaspoon caraway seeds
- 2¼ teaspoons active dry yeast
- 1 teaspoon baking powder
- 2½ teaspoons kosher salt
- LIQUID INGREDIENTS
- 1 tablespoon grape seed oil or canola oil
- 2 tablespoons dark molasses
- 2 cups (16 fluid ounces) warm water, 110° F
Put a stand mixer bowl and a parchment-paper-lined cookie sheet in the oven. Heat the oven to 100° F.
Combine the dry ingredients in the warmed mixer bowl.
Spoon the oil and molasses into a separate bowl and add the water. Pour over the flour mix and stir briskly to combine.
Place the bowl on the mixer stand. Beat at medium speed with the dough hook for 5 minutes. The dough should firm up and start to come together. If not, add another tablespoon or two of rice flour, but the dough should be moist.
Dust a work surface with tapioca starch and top with the sticky dough. Sprinkle with starch, pat together and turn over with a dough scraper until smooth, adding more starch as needed.
Form into a ball with your cupped hands, rotating it briskly to form a smooth “skin.” Gently flatten to an 8-inch round.
Place the bread on the lined baking sheet and dust lightly with rice flour. Let rise in the 100° F oven for 45 minutes, until about tripled in bulk. Leave at room temperature while increasing the oven heat to 400° F.
Dust the loaf with a little more rice flour and gently rub smooth. Bake for about 45 minutes, until the sides look brown and the interior reaches 195° F. Let cool on a rack before slicing.
Nutrition Analysis: 120 cal, 2 g fat, 0 mg chol, 310 mg sodium, 26 g carbs, 4 g fiber, 2 g sugar, 2 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.