Can rye bread be gluten-free?

Traditional rye bread contains gluten because rye is a gluten-containing grain. However, a gluten-free rye bread is possible by using alternative flours like buckwheat, teff, and sorghum. Recipes like the one above use caraway seeds and molasses to recreate that rich “rye-like” flavor without the actual rye.

What is the trick to making good gluten-free bread?

The secret lies in moisture, structure, and balance. Use psyllium husk or flax to bind your dough, and allow for proper hydration before baking. Don’t overmix or rush the resting time. Acidic ingredients like apple cider vinegar also help improve rise and texture.

What ingredients to avoid in gluten-free bread?

Avoid any wheat-based flours, as well as rye, barley, and spelt. Steer clear of malt flavorings and certain processed ingredients that may contain hidden gluten. Always check labels, even on baking powder and yeast.

What is the best flour for gluten-free bread making?

It depends on the flavor and texture you’re after. For a “rye-style” bread, buckwheat and teff offer depth, while tapioca starch and sorghum improve lightness and elasticity. Combining multiple flours often yields the best results.

Rye Gluten Free Bread Recipe – 2 Amazing Ways You’ll Love

Name: Rye Gluten Free Bread Recipe (Comfort in Every Slice)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Gluten-Free
Ingredients: 1 cup buckwheat flour; ¾ cup teff flour; ½ cup sorghum flour; ¼ cup tapioca starch; 2 tablespoons psyllium husk; 1 tablespoon caraway seeds; 1 tablespoon cocoa powder; 1 teaspoon salt; 2 tablespoons olive oil; 1 tablespoon molasses; 1 tablespoon apple cider vinegar; 1¼ cups warm water; 1 cup gluten-free sourdough starter

Description

A deeply flavorful gluten free rye bread recipe made with buckwheat, teff, and caraway seeds. Includes sourdough and bread machine versions.

Ingredients

Scale

1 cup buckwheat flour

¾ cup teff flour

½ cup sorghum flour

¼ cup tapioca starch

2 tablespoons psyllium husk

1 tablespoon caraway seeds

1 tablespoon cocoa powder

1 teaspoon salt

2 tablespoons olive oil

1 tablespoon molasses

1 tablespoon apple cider vinegar

1¼ cups warm water

1 cup gluten-free sourdough starter

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Instructions

1. Combine all dry ingredients in a large bowl.

2. In another bowl, mix olive oil, molasses, vinegar, water, and sourdough starter.

3. Stir wet ingredients into dry to form a thick dough. Add extra water if too dry.

4. Cover and let rise in a warm place for 6–8 hours.

5. Shape dough and place into parchment-lined bread pan.

6. Let rest for 30–45 minutes while oven preheats to 425°F.

7. Bake for 45–50 minutes until deep brown and hollow-sounding.

8. Cool completely on a rack before slicing.

Notes

Use psyllium husk for best texture and crumb.

Cocoa powder adds richness and deep color without sweetness.

For bread machine version, add wet first, then dry, and yeast last.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 1g
Sodium: 190mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg