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Gluten Free Mock Rye Bread

2- 1/2 cups Brown Rice Flour Mix *(see Recipe Instructions For Flour Blend Info)
13 cups Cornstarch
13 cups Teff Flour
23 cups Nonfat Dry Milk
2 Tablespoons Caraway Seeds
1 Tablespoon Xanthan Gum
1 teaspoon Salt
1 package Active Dry Yeast (2 1/4 Teaspoons)
1- 3/4 cup Warm Water (110 Degrees)
2 whole Eggs
2 Tablespoons Canola Oil


Preheat oven to 350 degrees (F). Oil a 9 x 5 inch loaf pan with canola oil and line bottom with parchment paper. Place all dry ingredients (including yeast) in bowl of stand mixer. Whisk together until well combined. Place bowl on mixer stand, and add water, eggs and oil. Mix on low speed just until combined. Scrape down sides of bowl, then beat on high speed for 5 minutes. Pour into prepared pan, then smooth top with a wettened spatula. Cover pan loosely with plastic wrap that has been sprayed with non-stick cooking spray. Let rise for 55 minutes or until the dough just reaches top of pan. Remove plastic wrap and bake for 55 minutes or until quick read thermometer reads 208 degrees. Let cool in pan for 5 minutes, then loosen sides with knife and remove to wire rack. Cool completely before slicing. Store in airtight container or plastic bag for 2-3 days on counter, or refrigerate for longer storage. *Brown Rice Flour Mix 2 parts Brown Rice Flour, 1/3 part Tapioca Starch, 2/3 part Potato Starch

Source: tastykitchen.com