Gluten Free Dark Rye-ish Soft Sandwich Bread

Get Ready Reubens & Rachels

Hello friends,

This bread is a glorious slap in the face to authenticity.

Not in any way resembling traditional European rye breads this is a gorgeous enriched squishy soft sandwich loaf that throws caution to the wind and does whatever it wants. Your future Reuben sandwiches will thank you.

Rye is of course a gluten containing grain, so there’s no way we could have been authentic anyway. Why not just have some delicious fun?

This bread uses a few ingredients to taste like the rye I miss. Buckwheat flour is wonderful here as it has a deep sort of grainy flavor (even though it’s NOT a grain) that reminds me of rye. I’ve paired it with cassava flour because it gives the bread a wonderful flexible soft interior texture.

Grinding up the caraway seeds is optional here, but caraway really represents what many people perceive as rye sandwich bread, and grinding them makes it a subtle hint throughout the bread. If you don’t want to grind them and like a pop of flavor every once in a while you could also toss them in whole instead.

Milk, eggs, and oil mean this is a softer loaf, sticky even when it’s still a dough, and will stay fresh for days. If you have any left after that don’t miss out on rye toast or grilled for a patty melt.

Molasses and cocoa powder makes this the dark color it is, perhaps I’ll do a lighter rye without those and with whole caraway seeds soon, it’s just a few ingredient changes for a light rye sandwich bread!

Happy Baking,

Rachel

P.S.

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Below is one of my signature gluten free bread recipes!

Dark Rye-ish Sandwich Bread