Rye Bread Or Should I Say Mock Rye Bread
Posted 28 April 2012 - 05:45 PM
Posted 29 April 2012 - 12:51 PM
Posted 29 April 2012 - 04:47 PM
Here's a recipe from Bette Hagman's book The Gluten-Free Gourmet Bakes Bread:
1-3/4 c Four Flour Bean Mix (a flour blend)
1/4 c brown rice flour
1-1/2 t xanthan gum
1/2 t salt
1 t unflavored gelatin
1/4 c almond meal
2 t caraway seeds
1 t cocoa powder
1/4 t rye flavor powder
1-1/2 t instant coffee crystals
1 t dried orange peel
2 T brown sugar
2-1/4 t dry yeast
Combine all of the above and set aside.
In your mixer bowl:
1 egg + 1 egg white
1/2 t cider vinegar
3 T margarine or butter
1 t molasses
about 1 c warm water (don't put all of it in)
Mix the wet ingredients. Gradually add the dry ingredients, adding more water if necessary to make a batter as thick as cake batter. Beat on high 3-4 minutes. Spoon into greased and rice-floured pan. Cover and let rise to the top of the pan. Bake in preheated 400 oven for 50-60 minutes.
I have made this and it's pretty good, even without the rye flavoring, but it's not exactly the same as real rye bread after all that work. But give it a try if you want it badly enough.
I never liked bread anyway.....
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