Dark “Rye” Bread
As I mentioned the other day, Laura Dolson's flax bread recipe has been more than inspirational. I have used it as a starting point for many other recipes which you will see here in the days and weeks to come. Today's recipe is for a dark "rye" bread. I like to eat this plain or lightly toasted.
Again, I was surprisingly pleased that my tasters enjoyed this bread as much as I did. It's very versatile and also works quite nicely for sandwiches.
1 cup blanched almond flour
¾ cup flax meal
½ teaspoon celtic sea salt
½ teaspoon baking soda
¾ teaspoon cream of tartar
3 eggs
2 tablespoons olive oil
¼ cup water
1 teaspoon agave nectar
1-2 tablespoons caraway seeds
- 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 6.5" x 4" loaf pan and pour/scoop batter in
- Bake at 350° for 30-35 minutes
- Cool and serve
As you may notice, the pan for this bread is a bit of an odd size. It is one of my favorite loaf pans for gluten-free baking because it works so well, cooking quite evenly. I purchased mine at a local store called McGuckin's, here in Boulder. I went back to get more and was told by them several times that they had not ever carried it. Finally, I went back another time and must have found the right person, since she remembered the pan and placed a special order for me.
I have not ever seen this optimal little loaf pan on the internet. I will give you what little clues I have as to its makings. It is manufactured by Luminarc, says "MADE IN FRANCE" and the new ones come with a label on the bottom that says "PLAT RECT 16 x 10" The UPC numbers on this same sticker are 26102 63303.
If any of you find this glass loaf pan on line, please leave a comment for others. It is a fabulous little baking dish that I recommend as a helpful little kitchen staple.
Update: I have found the coveted glass loaf pan online. It is linked in the recipe above!
Now, for today's Friday Freebie, I am more than happy to announce the giveaway of a copy of my book, The Gluten Free Almond Flour Cookbook. Leave a comment below this post and you will be entered into the drawing.
UPDATE: this giveaway has ended and the winner was Kandy
Have a lovely weekend everybody!
Posted on July 24, 2009 in breads by Elana
you might also like: Gluten-Free Bread 2.0
or Nutty Bread
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136 comments
im going to bake this tonight. hopefully, the 2 year old will enjoy it for breakfast! off to buy some cream of tartar:)
This looks great - of course, I had to run it by hubby. He's just discovered his life-long problem is related to gluten intolerance and he's having a hard time weaning himself from breads. He loves the darker breads and has given this a 'thumbs up!' So we'll be trying this out shortly.
Off to find a pan...
ooooh I have to make this! Thank you! I would love to have your cookbook! :)
I made your brownies tonight - wow! The hands down best GF brownies I've made since I went GF...and that's quite a number. I'd love to get a copy of your book.
~M
This bread looks amazing! I'm really thrilled that you are digging flax right now.
I've been lurking for quite some time now. Merely because I am unable to get the Honeyville Almond Flour here in Canada! Oy! I just may have to plan a road trip, only to come home and bake for a week straight.
However, I am happy to report that I did a riff on your Agave Lime Chicken. I subbed in some beautiful wild salmon along with whatever chiptole pepper subsitute I found in my spice drawer. Turned out beautifully!
Fingers crossed I am going to try out your coconut flour based recipes. I am uncertain of how good the quality is of the product, but, I must try!
Elana, I really do enjoy your blog. It's been a great joy to venture through your archives. You've inspired me in so many ways. Most recently to take the jump to homemade, all-natural cleaners in my house!
I'd really love to win your cookbook, as well, of course!
Thank you for all that you do!
Taryn,
If you have a Bulk Barn near by, they have blanched ground almonds. I have been using this for all of the almond flour recipes and it works wonderfully.
I made your macaroons today, amazing. Agave is my new favorite. I got mine at Trader Joes. Next I plan to try this bread. And maybe something from the new cookbook...
i dont know what happened but sadly, it didnt turn out. it was really, really sour. maybe the cream of tartar?
This bread looks great. I've been wondering what to do with some flax that I have.
rsgrandinetti@yahoo(dot)com
So excited for the book!
This is sooooooooo exciting! One of the things I've been disappointed about is not being able to ever have rye bread again. I never would have thought of a substitute. Thank you so much for your wonderful recipes and your ingenious ideas! I'm hoping for the cookbook. I can't wait to get my hands on it.
This is delicious! I can't believe I'm eating "rye" bread. I'm so excited to have a bread I like for sandwiches. It's perfect! Now to find the pan:).
This looks great! I actually made your bread 2.0 last night, for a sandwich Shabbat dinner, but accidentally forgot the flax seed. Yeah, that's the definition of a long day! It actually still turned out fine, a testament to the greatness of the recipe, although it stuck to the bottom of the pan despite me greasing it with grapeseed oil and was a tad crumbly. I think it would have been more moist with the flax seed, but it didn't look like there was enough wet ingredients to soak it up...maybe because I didn't whip my eggs for a full 3-5 minutes with my electric beaters since they got frothy after 1-2 minutes and used packed measurements for almond flour and arrowroot flour/starch. By the way, do you use electric beaters too? Today, we are planning on turkey sandwiches with greens, honey mustard, and smooshed avocado :) It's been nice having bread without the nasty, dreaded bloat afterward; thank you!
Regarding this dark rye bread, I have five questions/comments:
First, do you mean 3/4 cup cream of tartar? I've never seen a recipe use so much. Where do you buy it in such quantities? I've only seen the itty bitty spice containers.
Second, what insipired you to use olive oil? I thought that olive oil is best not cooked. For that matter, I also thought that flax should not be cooked because the oil in it is very unstable.
Fourth, did you try this recipe with yacon instead of agave? When I think of rye, I think of a touch of molasses, which is more like yacon.
Last, how do you recommend storing your breads? Do you refrigerate or freeze them, slice or not, etc.
Thanks for your fabulous recipes and answering our questions!
after oiling the pan I lined the bottom with parchment paper and the bread slid right out.
Your rye bread look yummy, Elana! Do you mean 3/4 teaspoon of cream of tartar instead of 3/4 cup? That sounds like too much. Thanks!
This looks soooooo good!!! So far I have not been successful with an egg-free bread... but I will be sure to share if I ever get so lucky! Have a good weekend :-)
Even if I don't win the cookbook, I am still buying it when it comes out. I made the honey cake for my mom this weekend, who is not GF, and she looooved it. Success!
This flax bread looks yummy! I try not to cook with flax because of the nature of the flax itself, it goes rancid very easily ESPECIALLY at high temperatures, so I might try this or I just might enjoy the picture. I would love to win a free copy of your book Elana! When does it officially come out? I need to go see it in the stores!!
That bread looks really, really good!
This looks yummy! I tried the bruschetta a couple of days ago and all six of my "guinea pigs" loved it! Can't wait to try this "rye" bread. I'll try it on my in-laws this weekend!
Would love the cookbook! What a blessing almond flour is to our family! Thanks so much for all the long hours and hard work!
I tried the flax bread recently and it turned out amazing! I'm excited to try this rye bread as soon as the current breads we have in our fridge are gone. Thank you!
Wow! I'd love a copy of your new book, count me in. I thought I was all set to make your recipe then noticed I didn't have any cream of tartar - will have to save bread making for another day!
Looks delicious! I have a loaf in the oven right now and i cant wait to try it. Your site has been the guiding light in my struggles with food intollernces this year. I am currently unable to have gluten dairy soy corn eggs and all nightshade veggies. Your blog has been my inspiration and i would love a copy of your book.
Cannot wait to make this rye loaf. I'll be on the hunt for that great pan too.
Love your website and just added your new book to my Amazon Wish list. Can't wait to get it.
Elana, I'm still lovin' your nutty bread recipe, I've made it three times in the last three weeks. Soon I'll try the rye. I'm excited to see what goodies you've created in your cookbook--you rock, chica!
It's always good to have more breads!! I can't wait to try this recipe :)
This is exactly the type of bread I have been looking for! I am diabetic and have been avoiding any types of breads. Thank you for this lovely recipe. Great job and your website is wonderful!!! While I am not a celiac I appreciate all the effort you put into your recipes...which are suitable for many!!!!
Looks mouth-watering Elana! Is there an SCD legal substitute for cream of tarter?
Cheryl, I know I've seen her - http://milkforthemorningcake.blogspot.com/ use cider vinegar as an scd-legal sub for cream of tartar. I don't know how it would work in this recipe specifically, but I thought of it when I read your comment.
hi,
this bread looks great, but my friend has crohn's disease and can't eat flaxseed. what would be a good substitute for the flaxseed meal? would appreciate it if you have any suggestions.
many thanks.
This looks so good!
I have made the flax breads before, using them for sandwiches and also for pizza. I make them w/o any type of sweetener, and it's still delicious. Both your focaccia and "rye" bread look great, and I can't wait to try them. I also made your brownies this week... wonderful!! And I love the blondies as well, which I made a few weeks ago. Everything I have made using recipes from this site have been really tasty. Thank you! Your cookbook would be my first GF cookbook in my home. =)
I have to say, so far I loved every recipe I made from you, and I made lots of them!!! I will make this bread tomorrow morning! Maybe next time you can take a photo of this special loaf pan?!
Thanks for fab recipes! I would love to have your book!
Hi,
I just subscribed to your website and am delighted to get GF recipes for me and my family. Thank you so much!!! I found a wonderful Luminarc loaf glass pan that you can buy. It cost only $11.50 each from villagekitchen.com It's perfect for this dark "rye" bread! Check out this link: http://www.villagekitchen.com/mfg/arc/arcuisine/pastryware/arcuisine_bread.html
Thanks, Elana, for sharing this great recipe!
Have a great day!
~Heidi
although they are the same brand, i think the loaf pan you are linking to (11 x 4.75 inches) is much bigger then the one elana recommends above (6.5 x 4 inches)
I believe Elana is using what Luminarc calls a "baby loaf pan". It is usually sold with a lid. I have found it listed online, but can't find a site that sells it. The rye bread recipe looks yummy. I tried out the nutty bread recipe yesterday and it turned out great. It is delicious toasted with cheese on top. Mine is more like seed bread since I used sesame seeds, pumpkin seeds, and sunflower seeds without the nuts. I'm sure it would be great either way.
I love your recipes! Thanks.
A savory quick bread! This bread recipe looks perfect. I love the ingredietns, including the flax.
To get all science-y, a study called "Oxidative stability of flaxseed lipids during baking" by Z.Y.Chen, W.M.N.Ratnayake and S.C.Cunnane concluded:
...Under typical baking conditions, there is minimal loss of α-linolenic acid from flaxseed...
You can see the abstract at scholar.google.com.
Love your recipes, especially the brownies and techina cookies. I will try the bread as soon as i get more almond flour.
This dark rye looks good, I will certainly try it
I have made sewveral batches of the Almond flour cookies which are delicious. I am supposed to have rye bread and I think this will suit just fine. Has anyone tried making it in a bread making machine?
Am I the only guy that cooks. I am not a great cook but, I manage. I can read and that is the first requirement I enjoyed reading the comments too
I am so greatful for gluten free cookbooks, this website, anything that helps give one ideas on how to cook/bake without gluten. My daughter was so sick till we found out what was causing her all her problems. At that time we had very little help and I became very creative with my baking. But alot went to waste because of lack of good reciepts. Now we have so much more. If I do happen to win this cook book I will be giving it to my daughter as part of her wedding gift in August as she has become a very good cook but still needs alittle help with some of the baking.
You have sparked much thought on my part about baking with flax. I don't know why it never occurred to me before. I love the flavor and am going to incorporate it into some recipes. Thanks, Elana!
Elana,
It has been such a thrill to have found your website! I am a celiac, and love to cook. I eagerly rush to my email each day to look for another beautiful recipe and picture. You have made special diet preparation so easy and fun. I can't wait to get my hands on your new cookbook! Thank you so very much for sharing your heart, and hospitality though healthy cooking.
This bread looks amazing! Does the caraway seeds give it the rye taste?
Your site has literally saved me!!! I am loving your regular bread and will certainly give this a try when my current loaf is eaten up!!!
Thanks so much.
this looks intriguing and easy, too!
I love your recipes. Yours is my favorite gluten-free recipe site.
Thanks!
Wow this bread looks so good, and once again easy to make! Thanks Elana for sharing your yummy ideas with us :)
This recipe looks amazing. I miss rye bread, actually I miss all bread. Thanks for helping to make the journey a little easier.
this does look wonderful! Can you make the blanched almond flour yourself or will that not work? I really need to find a reliable bread for sandwiches...this looks great!
Thanks for doing the Friday Freebie of your book. That would be a wonderful resource to have! :)
This looks fantastic! Even though I can have gluten, I have many friends who can't--and your recipes have been lifesavers for dinner parties, gifts, etc. I look forward to trying this one out next!
I just read another recipe for rye/carroway seed buns (in Mother Earth News) perhaps I should start trying some of these rye creations. I love going to your site first when I am having a craving for something- and I don't even have dietary sensitivites! You make wonderful food, Elana!
I'd LOVE a copy of your new cookbook!
Thanks for another great recipe! I made your gluten-free chocolate cupcakes this past week, and they were a hit...even my husband who usually says things taste "OK" said these were really good! I am so excited about your book, it has been on my Amazon wish list for quite some time now...I would really LOVE to win it from you :)
Me! Me! I want a cookbook!
We're in triple digits here so it will be a while before I turn on the oven again but when I do, this will be in the line up. Thanks for another great recipe idea. I LOVE nut flours and my gut really likes them! Can't wait to see your book...
How interesting!
I haven't had rye bread for an eternity or so it seems (how ironic when you know that I'm part german and I can't have rye).
I've seen GF "rye" bread recipes before which, or course, rely heavily on gums and starches (not good for you) but the interesting thing is that they pretty much all had cocoa powder and/or molasses...Maybe something to experiment with.
As a frenchie, I can tell you Luminarc is a great, trusted cookware brand.
Baked your Gluten-free Bread 2.0 a few days ago. I can not thank you enough. It is amazing. And so easy. I can't wait to try this one. Your website has been an incredible help. Thank you!
Your recipes bring so much joy! I love being able to eat bread again. Even my friends who can eat gluten love everything I make using your recipes. I've given numerous people the name of your wonderful blog.
Thank you a million times!
Iva
Thanks Elana -- what perfect timing -- I just purchased a fresh loaf of rye bread for my husband and was smelling it and realizing how much I miss rye bread. Can't wait to try it!!
Abundant Blessings,
Theresa Watson
Merritt Island, Florida
Elana,
You are so prolific! One fantastic recipe after another, and it is so fun to follow your discovery process.
I love flax, too, and find that I feel really good when I include it in my diet.
I look forward to trying this new recipe(and, of course, would love to win your beautiful book.)
Penny
Mmmm...looking forward to trying this one too. I made the flax bread the other day, and was thinking of subbing some almond flour for some flax! Glad I don't have to spend at much time in the kitchen doing so now.
I'd LOVE a copy of your cookbook, and if I don't win it, will suck it up and find the extra cash for one. Thanks for all the great ideas.
You are my inspiration Elana! Really enjoy all the recipes, and appreciate the time you put into them!
I've been looking for a good gluten free sandwich bread and its a bonus for me that this recipe uses flax. I love to try to add flax to my baked goods--even if my husband hates it!
Thanks for a another great recipe.
i absolutely love this site. your simple bread totaly helped me to get through grains cravings...
would it be possible to substitute cream of tartar in this recipe?
gluten free AND yeast free! so excited about this, and about your upcoming book Elana :)
I just want to thank you for all of your recipes. I save most ot them as they sound wonderful. My problem is, I am still trying to go on a gluten free diet. And just like it took me a long time to quit smoking, when I did there was no cheating and that was that. I will do the same when I go on gluten free, because of all your recipes. Thank you.
This bread looks great!
I just made a loaf of the nut bread, so I think I'll be saving this recipe for next week.
Also make your chocolate cake again yesterday. Our friends loved it!
looks delicious Elana! Getting some almond flour and will get busy baking!
Ginnie
Thank you, thank you, thank you and a thousand more thank you's! My older sister is diabetic then recently found out that she has Celiac Disease which has really limited her food choices. I've been going from store to store, and through so many cookbooks, and websites trying to find recipes that even come close to being able to accommodate her diet. I'm fairly new at baking, I'm starting to learn what can be replaced with what alternatives. I stumbled across your site this morning, thanks to a link from Deb Schiff's at Altered Plates. I'm so grateful that you take the time to help people out with eating toward a more healthy lifestyle and dietary needs. I already have most of these ingredients so will be a snap to bake up and see how well my sister handles this bread. I can't even focus on typing this out, I keep thinking about what other type of recipes you might have on your site and getting to make them for my sister as well as my husband and son. Thank you again for your time and effort spent on creating these type of recipes.
http://www.villagekitchen.com/mfg/arc/arcuisine/pastryware/arcuisine_bread.html
Different dimensions but???
they are the same brand, however i think the loaf pan you are linking to (11 x 4.75 inches) is much bigger than the one elana recommends (6.5 x 4 inches) - plus, the bread will turn out really flat with the larger size...
Thank you, Elana. It is a pleasure to visit your site, which I do every day. It is refreshing to read the stories of how your recipes came to be. I have made many precious memories with my grandmother, mother, and my two daughters while cooking and baking. Many of our treasured recipes revolve around an "original" story that has been beautifully embellished over the years as each generation adds their special touch makes it their own. I appreciate the adventurous approach to cooking. I have enjoyed making what I call edible "science experiments" since I began cooking with my grandmother, as a small child. Your website embodies what I consider the most important things in life, simplicity, serving others, and making wonderful memories with those you love. Your positive outlook and response to a situation in your life and your son's life is helping numerous people live a better life! I am anxiously awaiting the release of your cookbook, CONGRATULATIONS! Thank you for your Chocolate Chip Cookie recipe, that is how I found your site!
Fondly,
Karen
Hi Elana! I follow your blog regularly, and I can't wait to try this recipe for my mom who desperately misses rye bread! She has hypothyroidism, but through a Gluten-Free, whole-foods (no refined anything) diet, we have almost cured her symptoms, and her goiters are completely gone! Thank you for providing these wonderful recipes for healthy, gluten-free, wholesome foods.
This bread recipe sounds great! I just made you GF "potato" salad today...We LOVE it! Thanks!
Everything you make looks so delicious! I've never quite been brave enough to make gluten free bread but I might have to give this a try!
This bread looks soo yummy!! I am going to try the recipe soon. Thanks and I hope i win !!
Hi Elana - first about the glass bread pans - I found mine at KMart- they're Martha Stewart brand with lids - 1.2 qt. size and I use them for my GF bread baking - the dimensions at the bottom are almost exactly the same as yours - they were a great find. The top flares out at an angle, so I measured the bottom.
And thanks so much for this recipe - my 83 y.o. father recently went gluten free (yay!) and he loves his rye bread so I'm eager to make this for him and take it up next week on my weekly visit.
Thanks for the continuous inspiration!!
Oh gosh. I'm convinced. Will hit the grocer today seeking flax.. :)
Elana,
Once again you've come to my rescuse. I've been wanting a recipe for rye bread so I could have rueben sandwiches with my husband again. Am planning to bake it today even though I don't have the pan you referred to. That will have to go on my "wants" list, along with your cookbook, unless I should be so fortunate to win it.
Thanks.....GF Grannie
The bread looks fabulous. The texture reminds me of the wheat bread my mother made when I was a kid. I'm wanting to experiment with almond flour. Thus, I would love to have your cookbook!
Found your website thru Livin la vida lo carb and have been actively following it ever since. Just love your recipes and looking forward to your cookbook.
Linda
the bread looks great!!! i love your recipes & this site....also love the idea of being eligible for a free cookbook! ;)
This recipe finally inspired me to buy the recommended blanched almond meal. I can't wait to get it in the mail. The one thing I have missed since going gluten free is bread. My old favorite a fried green tomato topped with mozerella on top of Rye bread. Wow. Gluten free Rye.. I am so happy.
mmmm this looks really delicious. Plan to make it for the kiddies.
Elana thank you so much for posting this recipe. I am going to try it tomorrow. Bread and pizza is what my hubby misses most. Thanks so much for sharing your recipes.
Elana - this bread looks positively delicious!
I love your crisp blog and regularly check in to see what you've been up to - cooking wise.
You're book looks great and I can't wait to get a copy regardless of if I win or not!
Keep Cooking,
The Gluten Free Scallywag.
I have to agree, I miss bread and pizza as well. Both my daughter and I are now learning how to adjust and your recipes have been GREAT! I would also love a chance to win a copy of your book.
This recipe sounds great. I can't wait to try it! Thanks for all of your wonderful recipes.
This looks GREAT! I look forward to trying it, in addition to all your other tasty-looking recipes!
I found your blog a few months ago and I have really enjoyed reading it! I have made many recipes from it, and emailed more than a few of them to friends. I would love a chance to win your book. Thanks!
Is this Jenna Guillory?
Oh how funny that you should post this after my disaster Rye (real) bread in my bread machine this morning. I'm loving sesame cookies and ginger cookies. I add a teasponn or 2 of freshly grated ginger as well. Can't get yacon here, so substitute molasses YUM YUM YUM! I've run out of agave so tonight i've made them with 1/4c malt, 1/4 c honey. Not for the GF among us but I"ll let you know how they turn out.
Wonderful recipes,I'm in the UK and I have just ordered the book so no need to enter me into the draw , I just wanted to add my appreciation.
looks wonderful... going to keep my out for that loaf dish here in england!! :)
You are so good to share with us. I have tried a lot of your recipes and love them all. Alway looking for more bread recipes!
Thanks, Sharlene
I just discovered this site two weeks ago and I am so thankful for your simple & yummy gluten free recipes!
Thanks for the dark bread recipe. My husband is going to love an alternative to the white gf bread he bakes. Yes, he is slowly starting to take over some of the gf cooking. He is retired and he is the one with the need to eat gf.
Thanks for all the great recipes and support!
Fran Danner
I love your recipes, they are easy to make and taste great! I am going to try the GlutenFree Bread 2.0 shortly. I work long hours and my baking time is limited, so your recipes are wonderfully easy to put together! Your chocolate chip cookies are wonderful - my hubby who is non-gluten-free loves them as well. He says they are better than regular choc chip cookies!
Thank you for sharing your recipe, it looks very delicious. I will try to make it.
Mmmm, I love this, I can't wait til my Honeyville gets here.
I'm on a special diet that has been doing numbers on my tummy... was finding it hard to get the necessary fiber. Love flax seed, tried the bruchetta.. to say I loved it would be an understatement. Can't wait to try this one.
I love that you don't need a bread machine to make this. I don't have one and am always looking for recipes that don't require it. Thanks!
Hi again. I just whipped up a loaf of G-F sandwich bread again this morning and used my new bag of almond flour ordered from your site. Thanks for the work you are doing.
Always
Jeanne
YUM--bread. I would very much like to see more comments from anyone who tried substituting the flax. I'm another one who can't eat it and worry now that Elana has a new favorite ingredient there won't be any more flax-free recipes coming! :(
Renee, I believe you can substitute about any ground seed/seed meal for flax (why not try sesame seeds, they're so tiny that you can add them whole.)
However if you're looking specifically for an omega 3 seeds, I can suggest camelina or chia seeds (I think hemp nuts may have some too).
I remember eating dark rye bread as a child.
This recipe sounds wonderful, can't wait to try it.
Thanks so much, I've really enjoyed your recipes.
I am thrilled with all the GF/yeast free bread recipes! I've made the 2.0 bread 3 times and I'm excited to try this recipe. Is all cream of tartar GF? Do you ever cook with Tapioca flour? I love it! Made delicious empanadas last night with the Original Chebe mix and homemade picadillo. Would be thrilled to win a copy of your book!
The bread looks great. These are the best gluten free recipes that I've seen.
I increased the recipe 1 1/2 and baked it in a regular size loaf pan (9x5). Next time I'll double it so it will rise higher. I put blackstrap mollasses in it instead of agave and it came out absolutely delicious!
I can't wait to try the bran muffins!
Thanks Elana for giving us recipes with flax!
Doubling the recipe and using a standard 9x5 loaf pan results in a perfect loaf BUT one that takes longer to cook; 50 minutes instead of 35. I live at 5000 feet altitude so that may have had something to do with the longer cooking time.
I used unsulphered molasses instead of agave and rosemary instead of caraway. Oh, and I used raw (unblanched) almonds because they were on sale and I didn't feel like blanching them.
Delicious!!! I miss Trader Joe's rosemary french bread and this is a great alternative.
Would love to see some recipes using Xylitol or Stevia instead of Agave Nectar. Agave nectar is deadly for those with insulin resistance issues, such as me. Will be trying to convert some of these great recipes.
I can't wait to try this recipe. Rye is my husband's favorite and I just haven't made it because I didn't want to do a wheat version and didn't have a GF version til now. Thanks for posting this. I'll comment on the outcome. You rock, Elana! (how do you pronounce your name?)
Going to make this right now! I absolutely love all of the other recipes I have tried from your site. Can't wait to go get the book. You have been a lifesaver for me with my low carb, diabetic journey! Thanks so much!
Looks delicious... I must try it.
Thank you so much for sharing your recipes and information with us. I've been married a short year and a half, during which my husband finally came to grips with his celiacs disease. I immediately began searching for recipes and tips ANYWHERE I could. Finding your blog has been such a help as we are now a "gluten-free couple/household".
Your bread recipes look great, I am going to try them soon!
I made this recipe today, and it is the most amazing gluten free bread I've ever had. It is so delicious!!! Thank you so much, Elana. You've given me back rye bread. :)
I can't wait to try all your tantalizing recipes...thanks for each and every one!
Thank you for your commitment and artistry! Your site has changed my life - my 6 year old is T1 and glutenfree, and your recipes have become staples in our house.
I can't wait to see your new book!
Oh My Lord have mercy! This is the best gf bread that I have made to date. I think my husband will completely convert when he comes home and eats this. I just wanted to share that I added 1 Tbsp of unsweetened cocoa to the recipe to kick it up a notch. It's heaven on earth. I'm in breaded bliss right now!! Thanks Elana!
this looks great! Does anyone know the carb count?
I've been using Laura Dolson's recipe for over a year and can't wait to try yours! Making it tomorrow!
your bread looks great - i've been in the mood for rye bread. i'm definately going to try it.
Your recipes look fabulous! Would love to
win your cookbook, but I'm so glad I found your
website, in any case,
Blessings,
Leigh
Thanks Elana for all your recipes, I just found your website and am planning on trying your recipes with stevia instead of Agave nectar (am gluten, dairy & sugar intolerant). I love golden flax and will be baking this bread as soon as I get some Cream of Tartar. Yours is the first recipe book I will be buying in years, I am so excited. Thanks again.
I love your recipes and look forward to reading about how you come up with them and how much your little guys enjoy being in the kitchen with you.
Would love to have one of your books!
Elana, thanks for all you do for us who must eat gluten free food!
Annetta
The Luminarc website shows a Baby Loaf with Lid 6.5" by 4" Is this the loaf pan used for this? http://www.luminarc.us/products/productPage.php?c=3&sc=34&pid=22743 There's a Where To Buy Link on that page if so...
Jen
Finally a rye bread recipe I can make for my GF friends!
I just made this bread and it is not dark by any stretch of the imagination. I baked it in a 7x5x2 Pyrex baking/storage dish and even though it's not as tall as Elana's, it holds together well. I spread some ghee and wild blueberry fruit spread on it and it was delish.
I would like to mention that if you make any of these recipes with Flax meal, be sure and drink a lot of water. Flax sucks up moisture and if you don't drink enough water, you could end up with disastrous results in your tummy.
Elana,
Thank you so much for this recipe. I have been on a strict anti-candida diet and this bread is a savior! I substituted the agave for stevia, the oil for butter, and added some vanilla extract and cinnamon. It's fantastic!
many, many thanks..
Rye bread is my weakness & I was having trouble going gluten-free mainly because of my passion for it. I am THRILLED to find this recipe & will try it shortly!
Looking forward to receiving the gluten free breads cookbooklet! Thanks for your website!
Mondo,
I read that chia can be used like flax seed, I haven't tried it yet though. But I think you need to use less.
Another substitute is camelina (false flax).
[...] “Rye” Bread @ Elana’s PantryGrain-Free Zucchini Bake @ Whole Life NutritionGrain-Free Coconut Flour [...]
That was a fabulous recipe the pic only made my mouth watering, i have make out some time and try out this dish, thank you very much for the recipe.
Hi Elana,
I made a fantastic loaf of your bread that is anti-candida as one reader above did(also using butter, mixing liquid Stevia with the eggs, and using egg whites). I happened to use golden flax meal so the loaf was a warm honey color. Doing 1.5x the recipe yielded 24 thin slices - I had sandwiches and toast for over a week! I've linked the recipe to my anti-candida blog :)
Best,
Candice
I just love your recipes because my daughter and I both have to eat g-free.
I made some eggplant parmesean for lunch and then I thought I might like to find a rye bread recipe. I am going to try yours in a just a moment.
Please enter me into your drawing as almond flour is one of the main things we use.
WOW! that was so good my Vegitarian-who-wont-eat-his-vegetables-and-picky-GF-husband LOVED it! and i replaced the caraway with fresh chopped rosemary and used sunflower oil! thanks! this website has helped me LOVE GF eating!