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Here is a gluten-free mock rye bread that ticks all those nutritional requirements from fibre to high mineral & vitamin content. By combining my homemade gluten-free bread flour mix with more wholesome flours like brown rice flour, buckwheat and oat flour, creates a doable rye-like texture and taste.
Fibre in gluten-free baking
Upping your fibre intake is a big ask when it comes to everyday gluten-free baking whether it is white baguette bread or cookies. Adding extra fibre-loaded gluten-free flours will help increase the fibre content but the texture may be compromised to be heavier or grainy. There are plenty of fibre-rich recipes, including this one, to make healthier choices when it comes to increasing our fibre intake.
How much daily fibre is recommended?
Let’s face it before we started following a gluten-free diet, we were trying to keep our fibre intake up to meet the daily recommended 25-30g. Converting to a gluten-free diet makes this a challenge, however balancing high-fibre bakes together with plenty of vegetables, legumes and fruit will make this possible.
How much fibre is in this gluten-free mock rye bread?
After doing the maths, I have calculated one loaf of this homemade mock rye bread has 40g of fibre! Not bad for gluten-free bread! You should be able to get 20 slices from each loaf, therefore each slice of bread has approx. 2g of fibre. Best of all, this versatile bread can be eaten at breakfast and throughout the day as a healthy salad sandwich or with soups and casseroles.
Brown rice flour
2.4 g per 100 g
0.9 g per 100 g
6 g per 100 g
4.6 g per 100 g
4.5 g per 100 g
6.4 g per 100 g
2.3 g per teaspoon
4 g per teaspoon
1.7 g per teaspoon
0.9 g per teaspoon
What ingredients make a credible mock rye bread?
Rye bread is noted for its caraway seed flavour more than the actual gluten grain, rye. In fact, there is no flavour in rye. Its role is to provide a rustic gluten bind to the bread which can be replaced by using my combination of flours, plus some other credible ingredients such as:
Unsweetened Cocoa Powder
Providing the cocoa is unsweetened, it will darken and enhance the flavour of the mock rye bread perfectly.
Chia Seeds & Psyllium Husk
These are added to the warm milk-yeast mixture to expand and add a glutinous texture to the dough. They also help bind the flours together.
Treacle or Molasses
This sticky, semi-sweet syrup is added to give the bread some depth in flavour and colour.
Using Store-Bought Gluten-Free Bread Flour
If you choose to use store-bought gluten-free bread flour, bear in mind that you may need some extra flour for this recipe.
As store-bought bread flour varies from brand to brand, depending on the blend of flour used, some will need more flour added to the bread mixture to bring the dough together. I experienced this when testing this recipe with Doves Farm Freee Brown Bread Flour. I needed at least another 40-50g to make a large loaf.
Gluten-Free Mock Rye Bread
- Stand mixer with whisk and dough hook attachments (optional)
- 500 ml full-fat milk, warm to the touch
- 3 tsp dried yeast
- 2 tbsp caster sugar
- 4 tsp chia seeds
- 2 tsp psyllium husk powder
- 200 g store-bought* or homemade gluten-free bread flour
- 100 g brown rice flour
- 100 g buckwheat flour
- 50 g oat flour
- 2 tsp salt
- 2 tbsp unsweetened cocoa powder
- 2 tbsp ground or semi-ground caraway seeds
- 1 tbsp whole caraway seeds
- 4 tbsp butter, at room temperature
- 2 tbsp treacle or molasses
- Tapioca or rice flour, for kneading and shaping
- *see notes below about store-bought bread flour
Preparing the bread dough
- Heat the milk for 1.5 mins in the microwave on High or over the stove top until warm to the touch.
- Mix in the yeast and sugar, cover and set aside to react for 10 mins in a warm spot.
- Add the chia seeds and psyllium husk powder to the yeast mixture.
- Set aside to react for 5 mins. The milk mixture will thicken and appear glutinous.
- In a stand mixer bowl or large mixing bowl, whisk all the flours, salt, cocoa powder, ground and whole caraway seeds together until well combined.
- In a small bowl, add the butter with the treacle or molasses. Either heat them up gently in the microwave or add them to a small saucepan to melt the butter and loosen the treacle or molasses.
- Add this mixture to the milk mixture. Mix well.
- If using a stand mixer, change the attachment to a dough hook and pour the milk mixture into the flour mixture. Knead for 5 mins at a medium speed.
- Alternatively, if preparing this bread by hand, make a well in the centre of the flour mixture and pour the milk mixture into the centre and knead for 5 mins. Add tapioca or rice flour to your hands and to the mixture to make kneading easier.
- Transfer the bread dough to a flour-dusted bowl and cover it with a tea towel.
- Set aside to rise in warm spot for at least 2 hours, but no more than 4 hours.
Baking the bread
- Preheat the oven to 230°C/450°F.
- Place a baking tray on the second highest shelf in the oven to heat up for 10 mins.
- Position a roasting tray with 1 litre of boiling water on the lowest shelf in the oven.
- Transfer the bread dough to a heavily flour-dusted countertop and start shaping the dough into a rustic torpedo shape.
- Slash the top of the bread dough several times.
- Carefully remove the piping hot baking tray and spray or brush the base with some olive oil.
- Place the shaped bread dough onto the baking tray and bake on the second highest shelf for 20 mins.
- Lower the oven temperature to 180°C/350°F and continue to bake the bread for another 10 mins. The bread is ready when it sound hollow when tapped at the base. Should the bread need longer, cover the surface with some foil to prevent over-baking the crust.
- Allow to cool on the baking tray for 5 mins.
Serving & storing
- Transfer to a wire rack to cool down further before slicing and serving. Keep the bread warm wrapped in a clean tea towel.
- When the bread has completely cooled down, wrap the loaf in plastic and cover it either with some foil or a tea towel. To refresh, spray or sprinkle the bread with some water and heat it in a moderate oven for 5 mins.
- Makes approx. 20 slices (depending on how you shape the bread)
- Best eaten on the same day of baking
- Freezes well in slices
- Makes excellent gluten-free, wholesome breadcrumbs