Gluten-Free Mock Rye Bread
Rye bread has a long history and its loyal fans, though some people may have mixed feelings about it. It stands out with its bold flavor and unique texture. But when you go gluten-free, you might think that the taste of rye bread is lost forever. However, it’s possible to make a gluten-free mock rye bread that tastes remarkably close to the original.
I used my favorite sourdough bread recipe as the base.
Ingredients:
- 2 cups sourdough starter
- 2 cups water
- 3 tbsp psyllium husk
- 3 tbsp ground flaxseeds or chia seeds
- 1 tsp salt
- 3 tbsp apple sauce (or vegetable oil)
- 65 g sorghum / rice / millet / teff flour
- 65 g green buckwheat/garbanzo flour
- 10 g cocoa powder
- 1 tbsp caraway seeds
- 1 tsp baking soda
- ½ tbsp coriander seeds
In a mixing bowl, combine the sourdough starter, water, psyllium, flaxseeds (or chia), salt, caraway seeds, and apple sauce. Then add the flour, cocoa powder, and baking soda, and mix until smooth.
Transfer the dough into a baking pan lined with parchment paper. Use a wet hand to evenly spread the dough in the pan and sprinkle coriander seeds on top. Cover with plastic wrap and let it rise in a warm place until it increases by 1.5 times in size.
Preheat the oven to 180°C (350°F). Make a small cut on the top of the dough and brush the surface with oil. Bake for about an hour.
After baking, let the bread rest in the pan for 5-10 minutes, then transfer it to a cooling rack and let it cool completely.
This bread keeps best stored in a bag, and it can be refrigerated or sliced and frozen for later use. At my house, it’s usually gone within a week, even without refrigeration!
