Gluten Free Caraway Rye Dough Recipes

GLUTEN-FREE CARAWAY "RYE" DOUGH

Gluten-Free Caraway

This is from Judith Fertig's book 200 Fast & Easy Artisan Breads. I have never made it, but am posting it by request. The master recipe is already dairy free, and you can use an egg substitute if you need to. It is the assortment of flours & other ingredients that is supposed to give you a finished product that resembles a rye bread. The recipe notes that the dough is unique, at first it will resemble a very wet batter. After an hour it will thicken to the consistency of brownie batter. After 2 hours it rises to about 1 inch from the top of the bowl & looks like cornbread batter or golden mashed potatoes. The raw dough doesn't taste like a yeast bread dough. I will create a gluten-free recipe book in my shared cookbooks that will include all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan

Provided by Demelza

Categories Breads

Time 3h

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 14

Ingredients

2 cups brown rice flour (stone ground)
2 cups tapioca flour (or potato starch)
2 cups chickpea flour
1 cup cornstarch (or corn flour)
2 tablespoons xanthan gum
2 tablespoons instant yeast (or bread machine yeast)
2 tablespoons caraway seeds
1 tablespoon salt (fine table, or kosher)
6 eggs (or equivalent substitute)
1/2 cup cocoa powder (unsweetened)
2 cups lukewarm water (mix 1 cup hot tap water & 1 cup cold tap water to get lukewarm temp of about 100 F )
6 tablespoons light molasses (fancy grade)
1/3 cup vegetable oil
2 teaspoons cider vinegar

Steps:

Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
Whisk in xanthan gum, yeast caraway seeds & salt.
Lightly beat eggs in a separate bowl, add cocoa, water, molasses, oil & vinegar to the eggs. Whisk to combine.
Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
Use immediately, or refrigerate for up to 3 days before baking.
For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C
Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.

Nutrition Facts : Calories 164, Fat 5.5, SaturatedFat 1.1, Cholesterol 46.5, Sodium 317.5, Carbohydrate 24.6, Fiber 2.4, Sugar 3.8, Protein 4.8

CARAWAY SEED RYE BREAD

Caraway Seed Rye Bread image

My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan

Provided by Taste of Home

Time 45m

Yield 2 loaves (10 slices each).

Number Of Ingredients 8

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1 tablespoon caraway seeds
1 tablespoon canola oil
2 teaspoons salt
2-1/2 cups rye flour
2-3/4 to 3-1/4 cups all-purpose flour, divided

Steps:

In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

BREAD MACHINE CARAWAY-RYE BREAD

Bread Machine Caraway-Rye Bread image

Rye bread lovers, we didn't forget you. This light rye has the added bonus of nutty-flavored caraway seed. And, there's a tasty chive-Swiss spread, too!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h50m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup plus 3 tablespoons water
1 tablespoon butter or margarine, softened
2 1/2 cups Gold Medal™ Better for Bread™ flour
3/4 cup rye flour
2 tablespoons instant nonfat dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
3/4 teaspoon caraway seed
2 1/4 teaspoons bread machine or quick active dry yeast
1 package (3 oz) cream cheese, softened
2 tablespoons milk
1/2 cup finely shredded aged Swiss cheese (2 oz)
1 tablespoon chopped fresh chives

Steps:

Measure carefully, placing all bread ingredients in bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.
In small bowl, mix cream cheese and milk until blended. Stir in Swiss cheese and chives. Serve spread with bread. Store spread in refrigerator.

Nutrition Facts : Calories 135, Carbohydrate 30 g, Cholesterol 5 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 310 mg

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