Rye bread is made of rye grains, which contain gluten. However, the flavor of rye bread mainly comes from seeds like fennel and caraway, which both contain the flavor of anise (black licorice). There are a few versions of rye bread, including sourdough. You can read about regional favorites here. In this gluten free sourdough mock rye French bread, you will taste the same flavors of rye bread with a slight sourdough taste. Its crunchy crust and chewy texture is just like traditional French bread.
Links You May Need:
Brod & Taylor Folding Proofer/Slow Cooker (optional)
Step-by-Step Video – How to Make Gluten Free Sourdough Mock Rye French Bread
Gluten Free Sourdough Starter Recipe
In this recipe, I use a smaller version of my gluten free sourdough starter to make just one loaf. However, you can make a full version of the starter so that you can save some to make within the next month or two. You should feed a refrigerated starter at least twice per week.
You’ll find that warmer your house is, the shorter the fermentation time. Mine only took about 1-1/2 days this time. It is also a smaller amount of starter. Therefore, this may have had some effect on the speed of fermentation as well.
Immediately remove the loaf from the oven and its pan; return to the oven and place directly on the rack for 30 minutes. Remove from the oven and transfer to a wire rack to completely cool 1-1/2 to 2 hours.
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How much of an actual starter will you end up with? I have GF starter already which is month old. It is quite tricky to figure out the total amount of starter that is needed for this recipe if you don’t have to make it first.
Have a question about the baking of this bread. If I read the recipe correctly, you bake for 37 minutes in the pan and then remove the bread from the pan and bake it on the rack for 30 more minutes? Is the oven still at 400 degrees for the next 30 minutes? Thanks!
Elizabeth,
Yes, please keep the oven on when you continue to bake it on the rack.
Let me know how you like this bread if you get a chance.
Carla