Gluten Free Artisan Rye Bread

Continuing my exploration for the perfect gluten free bread with this Gluten Free Artisan Rye Bread made by adding three different ingredients for balance.
Course Bread
Cuisine Bread, Gluten free
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings 8 people
Author Feed Your Soul Too


  • 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


  1. 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!

Recipe Notes

Adapted from my recipe on GF Artisan Teff Flour Bread -