Gluten Free Almost Danish Rye Bread Recipe

Name: Gluten Free Almost Danish Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup uncooked rice or 1 cup cooked rice; 200 ml yellow cornmeal; 200 ml buckwheat flakes; 100 ml sesame seeds; 100 ml flax seeds, ground; 100 ml sunflower seeds; 400 ml boiling water; 100 ml boiling water; 1 tablespoon olive oil; 2 teaspoons sugar; 2 teaspoons sea salt; 2 tablespoons liquid gravy browner or 2 tablespoons cocoa powder; 50 g fresh yeast cakes or 4 teaspoons active dry yeast; 100 100 ml buttermilk or 100 ml water; 2 cups gluten-free flour

Servings: persons

1/2 cup uncooked rice or 1 cup cooked rice
200 ml yellow cornmeal
200 ml buckwheat flakes
100 ml sesame seeds
100 ml flax seeds, ground
100 ml sunflower seeds
400 ml boiling water
100 ml boiling water
1 tablespoon olive oil
2 teaspoons sugar
2 teaspoons sea salt
2 tablespoons liquid gravy browner or 2 tablespoons cocoa powder
50 g fresh yeast cakes or 4 teaspoons active dry yeast
100 100 ml buttermilk or 100 ml water
2 cups gluten-free flour

1
If using uncooked rice, cook as you would regular rice.
2
In a large Stand mixer-bowl add corn meal, buckwheat flakes, sesame seeds, ground flax seeds, sunflower seeds, and pour the boiling water over. Let soak for 10 minutes.
3
Add the last boiling water to the seed and flake mixture, Sprinkle the dry yeast on top and leave it for another 10 minutes till it has dissolved and is think and foamy on top.
4
Add cooked rice, oil, sugar, salt and gravy color or cocoa, and start the machine, using the dough hook. Gradually add yogurt or buttermilk and the gluten free flour. The dough will look and feel like thick oatmeal.
5
It is important to keep the machine on low for at least 5 minutes, keep scraping the sides and the dough hook.
6
Pour into a greased 1.75L loaf form, and using a wet fork prick the surface.
7
Place in the oven on the bottom rack.
8
Bake at 180 C / 375 F for 1 hour.
9
When baked remove from loaf pan, and wrap in a damp dishtowel and let cool on a rack, turning a few times. Store in the refrigerator for up till 1 week.
10
Freezing instructions: Wrap in double plastic and place fresh in the freezer. Defrost in the refrigerator.

19857

kcal

Calories

2192

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup uncooked rice or 1 cup cooked rice, 200 ml yellow cornmeal, 200 ml buckwheat flakes, 100 ml sesame seeds, and more.

Yes, Gluten Free Almost Danish Rye Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Almost Danish Rye Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions