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Gluten Free Dairy Free Swedish "Rye" Bread

Angela Litzinger at test.angelaskitchen.com
5 from 2 votes
Course breads, dairy free, gfcf, gluten free, yeast breads


  • ¾ cup room temp. milk substitute of choice rice, almond, etc. or water
  • ½ cup garbanzo or garfava flour
  • ¼ cup sorghum flour
  • 2 ¼ teaspoons dry active yeast
  • 3 tablespoons molasses
  • 1 teaspoon cider vinegar
  • *2 large room temperature eggs
  • 3 Tablespoons gluten & dairy free margarine or non-hydrogenated shortening I use organic palm oil
  • ½ cup corn starch or arrowroot
  • ½ cup potato starch
  • ½ cup tapioca starch
  • 1/4 cup packed brown sugar
  • 1/4 cup sifted unsweetened cocoa powder
  • 1 Tablespoon xanthan gum or guar gum
  • 1 Tablespoon fresh finely minced orange zest
  • 1 teaspoon salt
  • 3/4 teaspoon ground anise seed
  • 3/4 teaspoon ground fennel seed
  • 3/4 teaspoon ground cumin
  • depending on bread dough texture: up to 2 tablespoons more milk substitute of choice


  • In a non-reactive bowl, combine ¾ cup milk substitute, garbanzo flour, sorghum flour, yeast, molasses, and cider vinegar. Mix well. Cover bowl and set aside for 2 to 4 hours.
  • In the mixing bowl of a heavy-duty mixer, beat eggs until frothy. Add oil, blend. Add garbanzo flour mixture and stir well. Wisk dry ingredients together in a separate bowl. Add dry ingredients, mix well on low speed until all ingredients are incorporated. Check texture of dough. If needed, add 1 Tablespoon of milk substitute at a time until the correct texture is achieved (not too stiff, not soupy – thick and sticky). Beat at high speed for 3 minutes. Scoop dough into an oiled 8 inch x 4 inch bread pan. Smooth dough with oiled hands. Our family likes this bread baked in a round cake or pie pan because my grandmother always made round loaves at Christmas time.
  • Let dough rise in a warm area, covered with oiled plastic wrap for 20-45 minutes. Do not let dough rise past top of pan or it will be over proofed. (I allow it to rise until it increases by another third, but not doubled.)
  • Bake in a preheated 375 degree oven for 50-60 minutes. If the crust is browning too much for your taste, set a piece of foil over the top of the loaf during last half of baking time.
  • One more tip for all gluten free bread baking: If you take some ice and put it on an old baking pan you don’t mind warping, and put it in the oven (on the bottom rack) with the bread (on the rack next one up from the bottom one), you will get steam in your oven which I find helps eliminate the weird hard top gluten free crusts can get sometimes.


*For an egg free version: Mix 2 Tablespoon ground flax seed, golden or dark varities, with 6 Tablespoons warm water. Let this sit for a couple of minutes, stir again, then add to recipe when the eggs are called for. Due to not needing to worry about the variables in egg size (lucky you!) you should be able to use the entire cup of milk substitute.