Gluten Free Rye Bread

By bowerk

Ingredients

• 1/2 cup sorghum flour
• 1/4 cup teff flour
• 1/4 cup tapioca starch
• 1 cup potato starch
• 1/2 cup millet flour
• 1/4 cup milk powder
• 1 tsp fruit pectin
• 2 1/2 tsp xantham gum
• 1 1/4 tsp sea salt
• 2 tbsp unsweetened cocoa
• 2 tsp grated orange peel
• 2 tsp caraway seeds
• 1 tsp minced dried onion
• 1/2 tsp dill
• 1 tbsp dry active yeast
• 1 1/4 cups warm water
• 4 tbsp olive oil
• 1/2 tsp rice vinegar
• 2 tbsp agave or honey
• 2 eggs - room temperatur
• 1 tbsp mayonnaise

Details

Servings 8

Preparation

Step 1

1. Mix together dry ingredients

2. Proof yeast - mix with warm water and 1 tsp agave. Stir and allow it to get poofy (about 15 minutes).

3. Add yeast to dry ingredients. Add olive oil, remaining agave, cider vinegar and eggs. Beat until smooth.

4. Preheat oven to 200 degrees. Turn oven off. Scrape the dough into greased 8" round cake pan. Top with sesame seeds. Loosely cover pan with damp cloth and place dough in oven with a shallow baking dish partially filled with hot water. Allow dough to rise for 20 minutes.

5. Preheat oven to 350 degrees. Bake break 35 - 45 minutes, until bread sounds hollow when thumped.

Suggestion - cut out middle portion and fill with spinach dip. Use cut out portion of bread for dipping.