Hi guys,

I'm soooo craving rye bread...oh, I used to love it.

Anyone have a recipe that remindes you of "the real thing."

I used to eat those onion hamburger-type buns too. (I think they are made by Pepperidge Farm Bakery)...they have black flakes of onion on top. Anyone know what I'm talking about?

I would really appreciate any recipes that may ease my craving for these "specialty breads."

Thanks so much! -Julie

Hi Sweetie!!

I have had no luck finding anything "whole grainy" I think the first loaf of bread I attempted to make was a Bob's Red Mill bread mix and it made me gag. It was atrocious!

I wish you luck! Will check back to see if someone has found something:)

lovelove
sickchick

Mr. Ritts in Philadelphia had a really good gluten-free rye bread. I think you could google 'em and find some!

The Grainless Baker has an incredible mock rye bread. I eat it all the time.

http://www.thegrainlessbaker.com/

Thanks ladies! Ya'll are awesome

I think I may order both brands since they come so highly recommended!

I may go ahead and stock up on some other food too...hate to spend the money, but I still can't find my dam* cookbooks. (excuse my language)

Collette,

Thank you darling.

Happy gluten-free baking...I'm going cybershopping! -Julie

Whenever I want a "rye" type bread, I just add caraway seed to a bread recipe. That's the major distinguishing part of the flavor of rye bread anyway. If you want a dark, whole grain, add t'eff and/or buckwheat flour to your recipe. I've also added onion, which does taste nice IMHO.

If you're going to order from The Grainless Baker, I would also highly recommend ordering the graham crackers and the cinnamon raisin bread. Those are my other favorites from them.

Oh, I LOVE cin./raisin bread!

I also love country/southern biscuits, cheese bread, zuchinni muffins...yummy.

Riceguy,

I was wondering about the caraway seed. I was going to google it yesterday to confirm it was gluten-free. I'll gladly take your advice!

I wasn't sure if I'd get any responses to this thread; I'm so tickled you all offered suggestions.

Happy baking. -Julie

Hi,

I've been lurking here for quite some time. When I saw this thread I just had to post my recipe for Mock Rye Bread. It's an adaptation of Lorka's bread. Thanks, Lorka.

Hope this helps.


Mock Rye Bread

This is so, so close to the German onion rye bread I remember from when I was a kid. The company stopped making it, so I haven't had it in years.

Dry Ingredients:
1 1/4 C gluten-free flour (sorghum, amaranth, buckwheat, brown/white rice flour - or a combination - I usually use sorghum or amaranth)
1 C starch (arrowroot, tapioca starch, or any combination of arrowroot, tapioca starch, potato starch or cornstarch – I use tapioca starch)
1/4 C flaxseed meal
2 1/2 tsp xanthan gum
1 1/2 package active dry yeast (about 3 tsp)
3/4 tsp salt
1 T caraway seeds
1 T cocoa powder

Wet Ingredients:
3 eggs
1 C water or milk-of-choice (coconut, almond, soy, cow, goat, etc. - I usually use coconut milk)
2 T vegetable oil (I use olive oil or grapeseed oil)
1 T honey (or sugar or agave nectar)
2 T dark molasses
2 tsp vinegar
1-2 tsp grated orange peal

1/3 C minced onion or amount to taste – optional (but tastes really really good!)

Directions:
Whisk together dry ingredients.
In separate large bowl, combine wet ingredients except onions, then add the dry.
Stir with fork or spoon until combined. Batter will be lumpy.
Mix for 4-5 minutes on high if using electric hand mixer (with dough hooks – gets too thick to use the beaters), medium(?) if using countertop mixer, scraping the sides once or twice. Add onions and mix to distribute evenly.

For loaf:
Pour into greased 9" x 5" pan.
Wet hands slightly with a bit of warm water or oil and gently smooth top of loaf.
Let rise to top of pan (40 - 80 minutes, in warmed oven with bowl of hot, almost boiling water)

For buns:
Spoon dollops of dough onto cookie sheet (greased or lined with parchment paper). A spring-loaded ice cream scoop works awesome! Just flatten the bun slightly or you'll have mock rye balls.
Wet hands slightly with a bit of warm water or oil and gently smooth tops of buns.
Let rise until about doubled in size (40 - 80 minutes, in warmed oven with bowl of hot, almost boiling water)

Bake at 350 F:
loaf – 40-45 minutes – remove from pan, cool, slice
buns – 18-25 minutes, depending on size – remove from pan and cool

Makes 1 loaf or 12-18 buns, depending on size.

The buns are very freezeable. I let them thaw in a baggie or wrapped in a paper towel and they are still tender and moist and not crumbly. It would probably work to thaw them in a microwave as well, but I haven't tried it (just recently got a microwave - YAY!) I haven't tried freezing a loaf either, I usually make buns.

Chicken salad is the perfect complement to these buns!

myst

Thanks so much myst! I'm glad you started posting...welcome!

I need to buy some of the ingredients, but this is a recipe I will definitely print and try!

Before I went gluten-free, I used to eat rye bread quite frequently. Since this time, I've kept myself distracted with other breads.

But now, my rye craving can't be denied!

Happy baking. -Julie

I just copied the recipe and will try it, I how hope it will help me stop missing my German rye bread so much!

This is what I do as well. I also add a tablespoon of molasses for a richer color and flavor.

I have bought two different kinds of faux rye bread. One was very good the first time I tried it. After that, I could not get a loaf to bake right. Remained wet inside.

I didn't try the other one because it had milk in it and we're allergic to milk.

Trader Joe's makes a really good gluten-free Ryeless Rye (especially when it's toasted).