Gluten Free Mock Rye Bread Recipe

Name: Gluten Free Mock Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2- 1/2 cups Brown Rice Flour Mix *(see Recipe Instructions For Flour Blend Info); ⅓ cups Cornstarch; ⅓ cups Teff Flour; ⅔ cups Nonfat Dry Milk; 2 Tablespoons Caraway Seeds; 1 Tablespoon Xanthan Gum; 1 teaspoon Salt; 1 package Active Dry Yeast (2 1/4 Teaspoons); 1- 3/4 cup Warm Water (110 Degrees); 2 whole Eggs; 2 Tablespoons Canola Oil

Servings: persons

2- 1/2 cups Brown Rice Flour Mix *(see Recipe Instructions For Flour Blend Info)
⅓ cups Cornstarch
⅓ cups Teff Flour
⅔ cups Nonfat Dry Milk
2 Tablespoons Caraway Seeds
1 Tablespoon Xanthan Gum
1 teaspoon Salt
1 package Active Dry Yeast (2 1/4 Teaspoons)
1- 3/4 cup Warm Water (110 Degrees)
2 whole Eggs
2 Tablespoons Canola Oil

1
Preheat oven to 350 degrees (F).
2
Oil a 9 x 5 inch loaf pan with canola oil and line bottom with parchment paper.
3
Place all dry ingredients (including yeast) in bowl of stand mixer.
4
Whisk together until well combined.
5
Place bowl on mixer stand, and add water, eggs and oil.
6
Mix on low speed just until combined.
7
Scrape down sides of bowl, then beat on high speed for 5 minutes.
8
Pour into prepared pan, then smooth top with a wettened spatula.
9
Cover pan loosely with plastic wrap that has been sprayed with non-stick cooking spray.
10
Let rise for 55 minutes or until the dough just reaches top of pan.
11
Remove plastic wrap and bake for 55 minutes or until quick read thermometer reads 208 degrees.
12
Let cool in pan for 5 minutes, then loosen sides with knife and remove to wire rack.
13
Cool completely before slicing.
14
Store in airtight container or plastic bag for 2-3 days on counter, or refrigerate for longer storage.
15
*Brown Rice Flour Mix 2 parts Brown Rice Flour, 1/3 part Tapioca Starch, 2/3 part Potato Starch

422

kcal

Calories

Fat

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

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 11 ingredients. The key ingredients include: 2- 1/2 cups Brown Rice Flour Mix *(see Recipe Instructions For Flour Blend Info), ⅓ cups Cornstarch, ⅓ cups Teff Flour, ⅔ cups Nonfat Dry Milk, and more.

Yes, Gluten Free Mock 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 Mock Rye Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions