Gluten-Free Caraway "rye" Dough

Recipe by Demelza
READY IN: 3hrs
YIELD: 2 loaves




  • 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.