Gluten-Free Sourdough Rye Bread
Yield 1 (9x5-inch) loaf
Ingredients
Wet Ingredients
- 1 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 molasses
- 1/4 cup vegetable oil
- 1 teaspoon cider vinegar
- 3/4 cup Gluten Free Sourdough Starter (room temperature)
Dry Ingredients
- 2 cups white rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour
- 1/2 cup dry milk powder
- 3 1/2 teaspoons xanthan gum
- 1 1/2 teaspoons table salt
- 1 tablespoon caraway seeds
- 2 teaspoons instant coffee
Instructions
- Prepare 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.
Notes
Get Bread Machine Method here.
