Your Guide to Gluten Free Bread Recipes | Organic Lifestyle Gluten Free Mock Rye Bread

The attached article by Fork and Beans is a great resource for designing your own bread mixtures. It is fun to play around with different materials so take a look via Guide to Gluten-Free Flours – Fork and Beans.

Tasha and I have been playing around with our own Gluten-free bread recipe and would like to share this with you.



4 cups Gluten-Free High-Protein Flour Blend
1 tablespoon xanthan gum
2 teaspoons salt
½  cup almond meal, powdered milk or milk alternative (Dairy free)
1  tablespoon cocoa powder
2¼ teaspoons dry yeast granules
1  teaspoon rye flavor powder, optional
2  eggs, room temperature
1  egg white
1  teaspoon cider vinegar
¼  cup shortening or coconut butter
1  tablespoon organic molasses
4  tablespoons agave nectar or organic raw sugar (diluted using simple syrup method)
1  teaspoon coffee grinds (great source of nitrogen)
2  cups warm milk of choice (rice, soy, hemp, nut milk) or water (40˚C – 100˚F)


1. Grease one 12-inch loaf tin (or two small 8″ loaf tins) or two 8-inch round cake pans (at least 2 inches deep) and dust with rice flour. Bread can also be done as a cob without a tin.


Large bread tins are very handy…

2. In a medium-size bowl, combine flour blend, xanthan gum, salt, almond meal or powdered milk, cocoa powder, dry yeast and rye flavor powder (optional). Set aside.

3. In mixing bowl of a stand mixer, combine eggs, egg white, cider vinegar, shortening or margarine, molasses, agave nectar and coffee extract. Mix ingredients together on medium-low speed for 1 minute to blend. Shortening will be lumpy.

4. Add milk or water to the wet ingredients and mix on low for 30 seconds. Make sure your water is quite hot as you want the mix to be approx 30˚C/ 80˚F after mixing through the water.


Infra-red thermometers are great in the kitchen. Make sure your water is hot so that your mix is warm (30˚C) before you knead.

5. Add half the dry ingredients to the wet ingredients and mix until just blended. Add remaining half and blend. Depending on hand kneading or machine mixer type, amount of water can be negligible. Machine mixing will require more water than hand kneading. We prefer hand kneading as it provides a better result. It also allows you to add more flour or water as required.

6. Spoon batter into prepared pans and set in a warm place to rise, about 50 minutes or until doubled in size. Preheat oven to 200˙C/ 375˙F.

7. Flour board with dusting of flour and hand knead lightly to ‘outgas’ bread. Place in warm spot and allow to rise to double in size again

7. Bake bread tins in preheated oven for approximately 25-40 minutes or until done. Bread is done when it sounds hollow when tapped. To prevent bread from browning as much at the onset, place down the bottom of the oven. For a crunchy loaf top, dampen top of bread before baking.


Bread kneading over, the loaf is in the oven!


Finished baking, allow to rest and cool. This is the real deal for a gluten-free Rye Bread but contains no barley, rye or any other gluten. Enjoy!


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