Recipe for Gluten-Free Mock Rye Bread

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Yield:

12 Servings

Ingredients:

Amount	Ingredient
	DRY INGREDIENTS ----------------
1/2 cup	Brown rice flour
1/2 cup	Rice bran
1/2 cup	Tapioca flour
1/2 cup	Potato starch flour
1 tbl	Xanthan (or guar) gum
1 tbl	Caraway seeds
1/2 tsp	Salt
1/2 cup	Dry milk powder (non-instant)
1 tbl	Cocoa powder
1 tsp	Grated orange peel
2 tsp	Yeast
	----------------- WET INGREDIENTS ----------------
2 x	Eggs
3 tbl	Oil
1 tbl	Fruit sweet
2 tbl	Molasses
1/2 cup	Plus
2 tbl	Water

Instructions:

Instructions: Follow directions for your particular bread machine. Use single rise setting.

I wrap the bread in a towel for about 4 hours after it is done baking and then slice it thinly with an electric knife. It freezes well. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice.

This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread.

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