Rye Bread (Wheat Free) Recipe

Name: Rye Bread (Wheat Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups almond meal or 2 1/2 cups almond flour; 1/2 cup garbanzo flour (chickpea flour); 1/2 cup golden flax seed, ground; 1 tablespoon baking soda; 1/2 teaspoon fine sea salt; 1 tablespoon caraway seed, finely ground (using a spice grinder or coffee mill); 1 tablespoon whole caraway seed, divided; 10 eggs, separated; 1/2 cup butter, melted; 1/4 cup buttermilk; 1 tablespoon Xylitol sweetener (or to desired sweetness) or 4 drops liquid stevia (or to desired sweetness)

Servings: persons

2 1/2 cups almond meal or 2 1/2 cups almond flour
1/2 cup garbanzo flour (chickpea flour)
1/2 cup golden flax seed, ground
1 tablespoon baking soda
1/2 teaspoon fine sea salt
1 tablespoon caraway seed, finely ground (using a spice grinder or coffee mill)
1 tablespoon whole caraway seed, divided
10 eggs, separated
1/2 cup butter, melted
1/4 cup buttermilk
1 tablespoon Xylitol sweetener (or to desired sweetness) or 4 drops liquid stevia (or to desired sweetness)

1
Preheat oven to 350u00b0F.
2
Prepare 8 1/2 x 4 1/2 inch loaf pan by greasing.
3
Using a food processor, combine the almond meal/flour, garbanzo bean flour, flaxseeds, baking soda, salt, and ground caraway seeds. Pulse on low speed until well blended. Add 2 teaspoons of the whole caraway seeds, the egg yolks, butter, buttermilk, and xylitol or stevia and pulse just until blended.
4
Add the egg whites to a large mixing bowl and beat on high with an electric mixer until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, avoiding running the machine at a constant speed. Spread into the pan and sprinkle with the remaining 1 teaspoon caraway seeds. Bake for 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean.
5
Cool in the pan for 10 minutes. Transfer to rack and cool completely.

1746

kcal

Calories

147

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 almond meal or 2 1/2 cups almond flour, 1/2 cup garbanzo flour (chickpea flour), 1/2 cup golden flax seed, ground, 1 tablespoon baking soda, and more.

Yes, Rye Bread (Wheat Free) 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.

Rye Bread (Wheat Free)

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