Recipes > Gluten Free Light Mock Rye Bread Find A Store Gluten Free Light Mock Rye Bread Enjoy this gluten-free mock rye bread with a reuben (or your favorite) sandwich. Yield 1 (9×5-inch) loaf Print Recipe 2 Reviews IngredientsWet Ingredients1 1/4 cups water (room temperature)1 1/2 tablespoons molasses3 large eggs, lightly beaten (room temperature)1 teaspoon vinegar3 tablespoons canola oilDry Ingredients2 1/4 cups white rice flour1 cup brown rice flour1 tablespoon xanthan gum1 1/2 teaspoons table salt4 tablespoons brown sugar, firmly packed1 tablespoon egg replacer (optional)1/2 cup non-fat dry milk4 teaspoons caraway seeds1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast InstructionsPrepare 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. NotesGet Bread Machine Method here. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
