Is Rye Gluten Free?

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asked 10 months ago

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No, There are recipes for Rye-less Rye Bread for those who must avoid gluten. Here's one that i found:

Adjust the seasonings to your own
preferences. This deli style gluten-free bread features caraway, orange
peel, onion and dill for subtle "rye" flavor.

Notes:

If
you'd like to use eggs, use one or two large eggs, beaten instead of
the egg replacer. Egg-raised breads rise higher than vegan breads.

Ingredients should be at room temperature.

My method is for the Breadman Pro Bread Machine with a gluten-free cycle.
It requires the liquid first, then the dry ingredients on top. If you
are using a different bread machine, follow your manufacturer's
instruction for the order of placing wet to dry ingredients in the pan.
For baking this bread in an oven- see instructions below.

Method:

First- in a mixing bowl, whisk your dry ingredients together:

1 cup sorghum flour
1 cup potato starch
1/2 cup millet flour
2 teaspoons xanthan gum
1 1/4 teaspoons sea salt
2 tablespoons unsweetened cocoa
2 teaspoons finely grated orange peel
2 teaspoons caraway seeds
1 teaspoon minced dried onion
1/2 teaspoon dill

In a separate smaller bowl, proof your yeast:

Add
1 tablespoon active dry yeast to 1 1/4 cups warm water (temperature
should be 110 to 115 degrees F; I use a candy thermometer) and stir in
a teaspoon of sugar, agave or honey. Allow the yeast to foam and get
happy.

When the yeast is poofy pour the liquid into the Breadman bread machine.

Add:

4 tablespoons olive oil
1 teaspoon rice vinegar or apple cider vinegar
1 1/2 tablespoons molasses, agave or honey (this helps bind without eggs, keeps bread moist)
1 Ener-G Egg Replacer for one egg- whisked with warm water (or use 2 happy organic eggs)

Pour
the flour mixture lightly onto the liquid; set your bread pan in the
machine. Choose the gluten-free cycle (or rapid cycle if using a
different machine). Choose medium or dark crust. Press start.

Scrape down the sides during the kneading cycle once or twice if necessary to incorporate all the flour.

If
the dough seems dry add more warm water a tablespoon at a time. This
gluten-free dough looks more like thick cake batter than traditional
bread dough.

If you prefer to remove the kneading paddle; do so after the kneading cycle is finished. Smooth out the dough.

Remove
the pan from the machine as soon as it beeps. Give it 5 minutes to rest
then carefully slide the loaf out of the pan. If it appears soft place
it in the center of the oven to bake at 350 degrees F for another ten
minutes. This helps give it a crusty finish.

The loaf should sound hollow when thumped, indicating it is done.

Cool on a wire rack before slicing.

Slice, wrap and freeze bread in freezer bags to preserve taste and texture.

Makes ten slices.