Gluten-Free Rye Bread Recipe
Today, we're diving into the wonderful world of gluten-free baking with a twist – Gluten-Free Rye Bread.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Stand mixer (optional)
- Loaf pan
- Plastic wrap
- Oven
Ingredients
- 2 cups of gluten-free rye flour
- 1 cup of gluten-free all-purpose flour
- 1 ½ tsp of xanthan gum
- 1 tsp of salt
- 2 tsp of active dry yeast
- 2 tbsp of honey
- 1 ¼ cups of warm water
- 1 tbsp of olive oil
- 1 tsp of apple cider vinegar
Instructions
- In a mixing bowl, combine the warm water and honey. Sprinkle the yeast over the mixture and let it sit for about 10 minutes until it becomes frothy.
- In a separate bowl, whisk together the gluten-free rye flour, all-purpose flour, xanthan gum, and salt.
- Pour the yeast mixture into the dry ingredients, add the olive oil and apple cider vinegar, and mix until a dough forms. If you have a stand mixer, you can use it with a dough hook attachment for easier mixing.
- Knead the dough on a floured surface for a few minutes until it's smooth and elastic.
- Shape the dough into a loaf and place it in a greased loaf pan. Cover it with plastic wrap and let it rise for about 30-45 minutes.
- Preheat your oven to 375°F (190°C).
- Remove the plastic wrap and bake the bread for 35-40 minutes or until it's golden brown and sounds hollow when tapped.
- Allow the bread to cool before slicing.