Gluten Free Rye Bread has all the rich rye flavor without gluten containing rye flour! This loaf has a perfect crust and fluffy interior.

Sliced gluten free rye bread with caraway seeds.

Rye bread. There’s really nothing else like it. It has rich earthy flavor and a rich deep brown color.

This gluten free loaf is flavored with caraway seeds and molasses for traditional rye flavor! It’s also made with a blend of gluten free flours that keep this loaf light and fluffy, mot dense as some rye loaves can be.

Reasons to love this recipe!

This load has all the flavor of rye bread without the gluten!
It can be baked as a round (pictured) on in a loaf pan for sandwiches.
It’s gluten free, whole grain, and vegan.

A loaf of gluten free rye bread on a blue tea towel.

Ingredients:

Sorghum flour – make sure all flours are certified gluten free!
Brown rice flour
Oat flour
Quinoa flour
Cacao powder – or cocoa powder. The cacao powder gives the bread color and depth of flavor.
Caraway seeds – for traditional rye flavor.
Warm water – between 105 and 110 degreed fahrenheit. I like to use this digital thermometer to make sure I get the temperature right.
Molasses – the bread will work with another liquid sweetener, but molasses is a key component of rye flavor, so substitute at your own risk.
Active dry yeast – I buy it in bulk and store it in my freezer
Psyllium husks – in their whole form, not powder. They give the bread an incredible texture and chew.

How to make gluten free rye bread:

Mix the dry ingredients: I usually mix them together right in my stand mixer. Saves a bowl to clean up later!

Bloom the yeast: Stir together the warm water, yeast, and molasses. Set this aside for 10 minutes. The yeast should get nice and frothy. The froth lets you know the yeast is active and ready to go. If your yeast doesn’t froth after 10 minutes. Try one more time and make sure the water temperature is correct. If it still doesn’t froth, your yeast has expired. You’ll need to get a fresh batch before making this recipe.

Gel the psyllium husks: Stir in the psyllium husks and set aside for another 5. They will thicken and create a gel-like consistancy.

Mix and rise #1: Add the wet ingredients into the dry and mix on medium speed until combined. Shape the dough into a ball, place in an oiled bowl, cover with a tea towel, and let rise for 1 hour.

Preheat and prep the oven: If you have one, place a baking stone on the lower rack. The stone helps maintain an even oven temperature and a more even bake on the bread. On top of the stone, place a cast iron skillet or baking dish. Preheat the oven to 400 degrees.

Rise #2: Once risen, kneed the dough, form into a ball again, and place in a proofing basket. Let rise for another 45 minutes. Alternatively, you could let the bread rise again in the same bowl, but the loaf will be shorter and squatter. The proofing basket helps create a tall, well shaped, loaf – and they are super affordable!

Bake: Gently tip the dough onto a sheet pan. Score the top of the bread using a lame or very sharp knife. Fill a drinking glass with ice cubes and add them to the cast iron or baking dish. Quickly transfer the bread to the oven and bake for 55-65 minutes. Let cool completely on a wire rack. Enjoy!

Gluten free rye bread on a sheet pan ready to bake.

Storage:

Store leftover bread in the counter in a linen bread bag for 3-4 days. You can also store it cut side down on a cutting board for 2-3 days.

For longer storage, slice and freeze for up to 3 months. Toast slices from frozen.

How does gluten free rye bread get its flavor?

Traditionally rye bread uses rye flour which contains gluten. While rye does give the bread a deep dark brown color, it actually doesn’t add that much flavor. When people think of that traditional rye flavor, it doesn’t come from rye flower, but from a few additional ingredients.

The first and most important is caraway seeds. These seeds, which look similar to fennel and cumin seeds, pack tons of rye flavor. Use whole cumin in this recipe. They add just enough flavor without being overpowering.

Second, molasses adds the nutty sweetness associated with good rye bread. It also helps our bread achieve a nice dark color.

Last, cocoa, or cacao, powder is added to further enhance color as well as to deepen and round out the flavors.

Rye bread without rye flour is totally possible! Just add these three ingredients and you’ll be enjoying that crave-able rye flavor.

What to make with rye bread

It makes great toast with peanut butter, smashed avocado, or eggs.
Perfect for a reuben sandwich. And so many other sandwiches!
Or simply enjoy it sliced and spread with plenty of butter!

More gluten free bread tips?

Check out this Artisan Gluten Free Bread Post! It is PACKED with information and can answer all your questions from psyllium husks to baking without a stand mixer, to achieving the best crust.

Gluten Free Rye Bread