I just updated this title because a reader pointed out, correctly, that I did not use gluten free rye bread. Sorry for any confusion I may have caused you. I may be gluten free but I do not want to live without bread. The inspiration for this Gluten Free Artisan Rye Bread was a walk down the gluten free aisle at my grocery store. I saw BOB”S RED MILL had some already blended rye bread flour – gluten free of curse. I added other flours including flaxseed meal and psyllium husk to this mixture.
I am playing with breads as you know and I have made xxx and yyy. The learnings from those breads is how to get more body into a glutenless bread. I read about the psyllium addition and tried it. While, scientifically, I have no idea how it works, the addition and the addition of the flaxseed meal really helped the texture. I added flavor, color and sweetness with the molasses.
The other trick I have learned is to use more flour than the regular recipe calls for. Gluten free bread do not rise as much, do not have as much body. So I make them bigger. Actually, they come out to the same basic size as their gluten cousins. The addition of the flour makes sense so the end product has the body and shape to fit a sandwich. Please check out a couple of my other gluten free breads – TEFF FLOUR and OAT FLOUR.
The cast of characters.
Forming the Dough.
The Gluten Free Artisan Rye Bread Plated.
Gluten Free Artisan Rye Bread
- 3 Cups Rye Bread flour
- 1 Cup Psyllium Husk Powder
- 1/2 Cup Flaxseed Meal
- 1/2 Cup Tapioca Starch
- 1 Tbsp Baking Powder
- 2 Tbsp Xanthum Gum
- 1 Package Yeast
- 1 Tbsp Dark Molasses
- 1 Tsp Cream of Tartar
- 2 Cups Warm Water
Begin by combining the yeast and warm water and let bubble for 5 minutes.
In a stand mixer, fitted with the paddle attachment, add all the dry ingredients. Mix slightly. With the mixer on low speed, slowly add the yeast and liquid. When all the liquid is absorbed, let the mixer run for another minute. When the dough has come together, place in a bowl and cover with a towel. (Adjust the water or flour based on the texture of the dough.) Let the dough rise for 2 hours. It will not double in size like the gluten breads will.
Next, flour a piece of parchment paper. Cover with plastic wrap and let rise for another hour.
While the dough is rising, turn your oven on to 450 degrees and heat a pizza stone for 45 minutes. When ready to put the bread in the oven, add a broiler tray filled with a couple inches of water in the bottom of the oven.
Slide the parchment paper with the dough on to the pizza stone. Cook for 45 minutes. Allow the bread to cool a little.
Serve and enjoy!
Adapted from my recipe on GF Artisan Teff Flour Bread - http://www.feedyoursoul2.com/gf-artisan-teff-flour-bread/