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.

Reviews & Comments 1

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    " It was excellent "
    spinach1948 ate it and said...
    This is for me. Being a diabetic Glutenfree is a must. You got my 5.
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