Go Back Email Link

Gluten Free Mock Black Russian Bread

Gluten-free bread with added flavors from molasses, caraway seeds and cocoa. Slice and serve with butter, or enjoy with a sandwich.
bread image
Yield 1 (9x5-inch) loaf


Wet Ingredients

  • 1 1/3 cups water (room temperature)
  • 2 tablespoons molasses
  • 3 large eggs, lightly beaten (room temperature)
  • 1 teaspoon cider vinegar
  • 3 tablespoons olive oil

Dry Ingredients

  • 2 cups brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 1/3 cup rice bran
  • 1 tablespoon xanthan gum
  • 1 1/2 teaspoons salt
  • 3 tablespoons dark brown sugar, packed
  • 1 tablespoon egg replacer (optional)
  • 1/2 cup non-fat dry milk
  • 1 teaspoon instant coffee
  • 1 1/2 tablespoons cocoa
  • 2 tablespoons caraway seeds
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast


  • Prepare pan: Grease one 9×5-inch bread 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.


Get Bread Machine Method here.