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Gluten-Free Sourdough Rye Bread

bread image
Yield 1 (9×5-inch) loaf
0

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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.

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