Gluten Free Mock Rye Bread
From peetabear 14 years agoIngredients
- 4 cups gluten-Free High-Protein flour Blend shopping list
- 1 tablespoon xanthan gum shopping list
- 2 teaspoons salt shopping list
- ½ cup almond meal, powdered milk or DariFree powdered milk alternative shopping list
- 1 tablespoon cocoa powder shopping list
- 1 package (2¼ teaspoons) dry yeast granules shopping list
- 1 teaspoon rye flavor powder, optional**** shopping list
- 2 eggs, room temperature shopping list
- 1 egg white shopping list
- 1 teaspoon cider vinegar shopping list
- ¼ cup shortening or margarine shopping list
- 1 tablespoon organic molasses or unsulphured molasses shopping list
- 4 tablespoons agave nectar or brown sugar shopping list
- 1 teaspoon coffee extract or 1 tablespoon instant coffee granules shopping list
- 2 cups warm milk of choice (rice, soy, hemp, nut milk) or water (110 to 115 degrees) shopping list
- ******** shopping list
- gluten-FREE RYE FLAVOR POWDER shopping list
- gluten-free rye flavor powder is available from Authentic Foods (authenticfoods.com shopping list
- ++++++++++++++++++++++++++++++++++++++++++++ shopping list
- High-Protein flour Blend shopping list
- This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts. shopping list
- 1¼ cups bean flour (your choice), chickpea flour or soy flour shopping list
- 1 cup arrowroot starch, cornstarch or potato starch shopping list
- 1 cup tapioca starch/flour shopping list
- 1 cup white or brown rice flour shopping list
How to make it
- Grease two 8-inch loaf pans or two 8-inch round cake pans (at least 2 inches deep) and dust with rice flour.
- In a medium-size bowl, combine flour blend, xanthan gum, salt, almond meal or powdered milk, cocoa powder, dry yeast and rye flavor powder, if desired. Set aside.
- In mixing bowl of a stand mixer, combine eggs, egg white, cider vinegar, shortening or margarine, molasses, agave nectar and coffee extract.
- Mix ingredients together on medium-low speed for 1 minute to blend. Shortening will be lumpy.
- Add milk or water to the wet ingredients and mix on low for 30 seconds.
- Add half the dry ingredients to the wet ingredients and mix until just blended. Add remaining half and blend. Then beat at medium-high speed for 4 minutes.
- Spoon batter into prepared pans and set in a warm place to rise, about 50 minutes or until doubled in size.
- Preheat oven to 375 degrees.
- Bake bread pans in preheated oven for approximately 50 minutes until done.
- Bread is done when internal temperature reads 200 degrees on an instant-read thermometer.
- Bread may darken quickly. If so, lightly cover loaves with aluminum foil.
- Variation
- For Caraway Rye Bread, add 1 tablespoon caraway seeds to the dry ingredients.
- Before setting your bread aside to rise, lightly beat one egg white with a fork and brush the top of the loaves with a pastry brush. Sprinkle additional caraway seeds on the top of the loaves and let rise.
People Who Like This Dish 4
- CrystalRainbow Nowhere, Us
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The Rating
Reviewed by 1 people-
This is for me. Being a diabetic Glutenfree is a must. You got my 5.
EDspinach1948 in Dorchester-Boston loved it
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