Gluten Free Mock Rye Bread Recipe
Servings: 12
Ingredients
- 1 1/2 c. Brown rice flour
- 1/2 c. Rice bran
- 1/2 c. Tapioca flour
- 1/2 c. Potato starch flour
- 1 Tbsp. Xanthan (or possibly guar) gum
- 1 Tbsp. Caraway seeds
- 1/2 tsp Salt
- 1/2 c. Dry lowfat milk pwdr (non-instant)
- 1 Tbsp. Cocoa pwdr
- 1 tsp Grated orange peel
- 2 tsp Yeast
- 2 x Large eggs
- 3 Tbsp. Oil
- 1 Tbsp. Fruit sweet
- 2 Tbsp. Molasses
- 1 1/2 c. Plus
- 2 Tbsp. Water
- 1 tsp Vinegar
Directions
- Follow directions for your particular bread machine. Use single rise setting.
- I wrap the bread in a towel for about 4 hrs after it is done baking and then slice it thinly with an electric knife. It freezes well. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice.
- This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 241 | |
| Calories from Fat 122 | 51% |
| Total Fat 13.79g | 17% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.09g | |
| Cholesterol 35mg | 12% |
| Sodium 126mg | 5% |
| Potassium 189mg | 5% |
| Total Carbs 26.19g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.63g | 2% |
| Protein 3.46g | 6% |
