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marriedmomm
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marriedmomm Newbie
marriedmomm
Posted

I would like to know if there is such a thing as gluten-free rye bread? I haven’t been able to find any anywhere.

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RMJ Mentor
RMJ
Posted

Rye is one of the grains that has gluten in it that people with celiac disease react to, so no, there is no such thing as gluten free rye bread.

Ennis-TX Grand Master
Ennis-TX
Posted

As mentioned Rye itself contains gluten, best thing I have been able to do was make homemade gluten free bread with gluten free flours and used caraway seeds to help with that flavor. I played with that nearly 5 years ago so I do not recall the recipes.

ravenwoodglass Mentor
ravenwoodglass
Posted
2 hours ago, marriedmomm said:

I would like to know if there is such a thing as gluten-free rye bread? I haven’t been able to find any anywhere.

Canyon Bakehouse has a pretty good gluten-free "rye" bread. No rye in it but it does taste quite like the rye bread I remember. I eat it frequently toasted with gobs of butter. I find it in the frezzer section of my local Wegmans but am sure it is also available elsewhere. Oh and as a bonus if you have issues with soy (I do) it is also soy free.

cyclinglady Grand Master
cyclinglady
Posted

Three Bakers, one of Celicac.com sponsors (who help make this forum possible), has a rye version my hubby likes.  Tastes like rye, but no real rye.  

KiloSSK Newbie
KiloSSK
Posted
On 9/29/2020 at 2:09 AM, ravenwoodglass said:

Canyon Bakehouse has a pretty good gluten-free "rye" bread. No rye in it but it does taste quite like the rye bread I remember. I eat it frequently toasted with gobs of butter. I find it in the frezzer section of my local Wegmans but am sure it is also available elsewhere. Oh and as a bonus if you have issues with soy (I do) it is also soy free.

Thanks a lot! I was looking for an alternative to rye bread as it's really something I miss a lot since being diagnosed, I hope it's imported where I live, though.

plumbago Experienced
plumbago
Posted

I've had gluten-free bread before that I just know was meant to taste like rye. I did not like it though. I think the main herb they used was either anise or something like anise. They went overboard. I was diagnosed as an adult and well remember the deliciousness of rye bread.

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  • 3 weeks later...
KiloSSK Newbie
KiloSSK
Posted

Man, that's a letdown, I've never, ever liked anise...

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    • Scott Adams
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      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
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