Recipes > Gluten Free Sourdough Rye Bread Find A Store Gluten-Free Sourdough Rye Bread Yield 1 (9×5-inch) loaf Print Recipe Pin Recipe 0 Reviews IngredientsWet Ingredients1 cup water (room temperature)3 large egg (room temperature)3/4 cup ricotta cheese (whole, part skim, or non-fat; room temperature)1/4 cup molasses1/4 cup vegetable oil1 teaspoon cider vinegar3/4 cup Gluten Free Sourdough Starter (room temperature)Dry Ingredients2 cups white rice flour2/3 cup potato starch1/3 cup tapioca flour1/2 cup dry milk powder3 1/2 teaspoons xanthan gum1 1/2 teaspoons table salt1 tablespoon caraway seeds2 teaspoons instant coffee InstructionsPrepare pans: Grease one 9×5-inch or three 2×5-inch bread pans; set aside.In a stand mixer bowl, add all wet ingredients and mix well with paddle attachment.In a medium bowl, whisk together all dry ingredients until thoroughly combined.With mixer on low speed, gradually add the dry mixture to the wet mixture; mix until well blended. On medium speed, beat about 10 minutes. Pour batter into pan(s). Cover; allow to rise approximately 1 hour.Preheat oven to 375°F.Bake for 60 minutes for the 9×5-inch loaf; 30 minutes for the 2×5-inch loaves; use a toothpick to test for doneness. When baking is complete, remove the pan(s) from the oven and wait for 10 minutes before removing the bread. Cool on wire rack before slicing. NotesGet Bread Machine Method here. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
