Gluten-Free Caraway "rye" Dough
photo by Tinkerbell
- Ready In:
- 3hrs
- Ingredients:
- 14
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 473.18 ml brown rice flour (stone ground)
- 473.18 ml tapioca flour (or potato starch)
- 473.18 ml chickpea flour
- 236.59 ml cornstarch (or corn flour)
- 29.58 ml xanthan gum
- 29.58 ml instant yeast (or bread machine yeast)
- 29.58 ml caraway seeds
- 14.79 ml salt (fine table, or kosher)
- 6 eggs (or equivalent substitute)
- 118.29 ml cocoa powder (unsweetened)
- 473.18 ml lukewarm water (mix 1 cup hot tap water & 1 cup cold tap water to get lukewarm temp of about 100 F )
- 88.74 ml light molasses (fancy grade)
- 78.78 ml vegetable oil
- 9.85 ml cider vinegar
directions
- Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
- Whisk in xanthan gum, yeast caraway seeds & salt.
- Lightly beat eggs in a separate bowl, add cocoa, water, molasses, oil & vinegar to the eggs. Whisk to combine.
- Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
- Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
- Use immediately, or refrigerate for up to 3 days before baking.
- For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
- For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
- Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
- Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C
- Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.
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Reviews
-
Amazing! I love, love, love rye bread! I'm Irish and the Reuben sandwich is one of my very favorite foods, but after going GF, I nearly cried having to give away my rye flour and thinking I would never get to eat rye bread again. I also use rye bread in my homemade stuffing for holidays and really, really missed it this year. I am over the moon happy now that I have a "rye bread" recipe that tastes just as good as a bread using rye flour! I reduced the recipe by half, which was easy except for the oil. After measuring and dividing the 1/3 cup of oil in the full recipe, I ended up using 3 Tablespoons in the half recipe. This loaf of bread is moist, dense and has a beautiful rye flavor that is definitely not over-powering. Even the "light only" rye lover in the house loves this bread. I wasn't able to bake this recipe with the baking stone and water, because I already had a slow-cooking recipe in the lower oven. I had to use the upper oven and there just isn't room for even the baking stone, but it baked up wonderfully anyway! Thanks for posting another awesome, forgot-that-it's-even-gluten-free bread recipe, Demelza!
RECIPE SUBMITTED BY
Demelza
Canada
Chef #8832636. My memebership on this site goes back to the days of recipezaar, so I have seen a lot of changes on the site over the years. I still miss the forums, they had a wealth of information in them, and it was great to be able to connect with other chefs through them. I don't think zmail exists anymore either, so I don't think we have any way of contacting other chefs now. I haven't been on the site much in the last few years, mainly because of the changes. I do still pop in to look for specific recipes.
I enjoy cooking, and am passionate about baking.