Gluten Free Light Mock Rye Bread
Enjoy this gluten-free mock rye bread with a reuben (or your favorite) sandwich.
Yield 1 (9x5-inch) loaf
Ingredients
Wet Ingredients
- 1 1/4 cups water (room temperature)
- 1 1/2 tablespoons molasses
- 3 large eggs, lightly beaten (room temperature)
- 1 teaspoon vinegar
- 3 tablespoons canola oil
Dry Ingredients
- 2 1/4 cups white rice flour
- 1 cup brown rice flour
- 1 tablespoon xanthan gum
- 1 1/2 teaspoons table salt
- 4 tablespoons brown sugar, firmly packed
- 1 tablespoon egg replacer (optional)
- 1/2 cup non-fat dry milk
- 4 teaspoons caraway seeds
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
Instructions
- Prepare pan: Grease one 9×5-inch pan; 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. Cover; allow to rise approximately 1 hour.
- Preheat oven to 375°F.
- Bake for 45 to 60 minutes; use a toothpick to test for doneness. When baking is complete, remove pan from oven and wait for 10 minutes before removing bread from pan. Cool on wire rack before slicing.
Notes
Get Bread Machine Method here.
