Gluten Free Almost Danish Rye Bread Recipes

GLUTEN FREE ALMOST DANISH RYE BREAD

Steps:

• If using uncooked rice, cook as you would regular rice.
• In a large Stand mixer-bowl add corn meal, buckwheat flakes, sesame seeds, ground flax seeds, sunflower seeds, and pour the boiling water over. Let soak for 10 minutes.
• Add the last boiling water to the seed and flake mixture, Sprinkle the dry yeast on top and leave it for another 10 minutes till it has dissolved and is think and foamy on top.
• Add cooked rice, oil, sugar, salt and gravy color or cocoa, and start the machine, using the dough hook. Gradually add yogurt or buttermilk and the gluten free flour. The dough will look and feel like thick oatmeal.
• It is important to keep the machine on low for at least 5 minutes, keep scraping the sides and the dough hook.
• Pour into a greased 1.75L loaf form, and using a wet fork prick the surface.
• Place in the oven on the bottom rack.
• Bake at 180 C / 375 F for 1 hour.
• When baked remove from loaf pan, and wrap in a damp dishtowel and let cool on a rack, turning a few times. Store in the refrigerator for up till 1 week.
• Freezing instructions: Wrap in double plastic and place fresh in the freezer. Defrost in the refrigerator.

RYE BREAD (GLUTEN-FREE)

Steps:

• Whisk or sift dry ingredients together.
• Proof yeast with sugar in warm water. Once nice and foamy, slowly pour into dry ingredients.
• Add wet ingredients, mix well.
• Transfer to 8" loaf pan and allow to rise in a warm location for 20-30 minutes.
• Bake in oven preheated to 350F for 35-45 minutes, until internal temperature is about 200°F.

GLUTEN-FREE FRENCH CLAFOUTI

Steps:

• Mix the following ingredients in the exact order: milk, sugar, flour and then finally the 3 eggs. Stir vigourously for 15 to 20 seconds until well combined.
• Lightly spray an oven-proof dish with cooking spray. Place your apricots in the dish, cut in half stones removed facing up. Sprinkle the fruits with the vanilla sugar.
• Place fruits in a hot oven (Th 6, 180C). After the first 15 minutes, add the custard mix to the fruits and put back in the over for a further 30 minutes.
• Can be served warm a la mode or at room temperature.

GLUTEN FREE DARK " RYE" BREAD

Steps:

• In a large bowl almond flour, flax, salt, baking soda and cream of tartar.
• In a smaller bowl combine eggs, oil, water and agave.
• Stir wet ingredients into dry, then mix in caraway seeds.
• Allow batter to sit for 1-2 minutes to thicken.
• Grease a 6 x 3.5 x 2.5 inch loaf pan and pour/scoop batter inches.
• Bake at 350°F for 30-35 minutes.
• Cool and serve.