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Bread Machine Gluten Free Light Mock Rye Bread

Enjoy this gluten-free mock rye bread with a reuben (or your favorite) sandwich.
Yield 1 loaf



Wet Ingredients

  • 1 1/4 cups water
  • 1 1/2 tablespoons molasses
  • 3 large eggs, lightly beaten
  • 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 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


  • Have all ingredients at room temperature. Add wet ingredients to mixing bowl, whisk to combine; pour into baking pan. Add dry ingredients to a separate mixing bowl; whisk to combine; add to baking pan on top of the wet ingredients.
  • Select gluten free cycle; start machine. After the mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the kneading blade.
  • When the cycle is complete, remove the pan from the machine. Allow the bread to remain in the pan for approximately 10 minutes, then invert pan and shake gently to remove the bread. Cool upright on a rack before slicing.


Get Traditional Bread Making Method here.

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