Gluten Free Caraway Rye Dough
Discover the perfect blend of flavor and texture with this Gluten Free Caraway Rye Dough recipe, a delicious take on traditional rye bread made entirely gluten-free. Crafted with a combination of buckwheat flour, tapioca starch, and a gluten-free all-purpose blend, this dough features the warm, aromatic notes of earthy caraway seeds for a classic and satisfying rye-inspired taste. Enhanced with psyllium husk powder to create structure and elasticity, this dough bakes beautifully into anything from rustic loaves to delicate rolls. Whether you're gluten-sensitive or simply looking to try a wholesome alternative, this recipe delivers a crusty exterior, soft crumb, and authentic flavor in every bite. Perfect for sandwiches, soups, or as a standalone treat, it’s an easy, versatile option that’s ready in under an hour.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 cup Buckwheat flour
- 0.5 cup Tapioca starch
- 1.5 tablespoons Caraway seeds
- 2 tablespoons Psyllium husk powder
- 1 packet Instant yeast
- 1 teaspoon Salt
- 2 tablespoons Light brown sugar
- 3 tablespoons Olive oil
- 1.25 cups Warm water (around 110°F)
- 1 teaspoon Apple cider vinegar
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour blend, buckwheat flour, tapioca starch, caraway seeds, psyllium husk powder, instant yeast, salt, and light brown sugar. Whisk together thoroughly to ensure even distribution of the dry ingredients.
In a separate bowl, mix the warm water, olive oil, and apple cider vinegar. Slowly pour this mixture into the dry ingredients while stirring. Continue to mix until a slightly sticky dough forms.
Once combined, knead the dough gently in the bowl for about 2 minutes to help the ingredients bind. If the dough feels too dry, add a tablespoon of warm water at a time until it reaches the right consistency.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 10 minutes to allow the psyllium husk to hydrate and bind the dough fully.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
After resting, shape the dough into your desired form (e.g., a boule, rolls, or flatbread). Place the shaped dough onto the prepared baking sheet.
Optional: Lightly dust the surface of the dough with additional buckwheat flour for a rustic look or sprinkle a few extra caraway seeds on top for added flavor.
Bake in the preheated oven for 25-35 minutes, or until the crust is golden brown and firm to the touch. If you're making smaller rolls, check at the 20-minute mark.
Remove from the oven and allow the bread to cool on a wire rack for at least 15 minutes before slicing or serving. This resting time helps stabilize the texture.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 459.3 g | 167% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 29.3 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
