Mock Rye Bread Gluten Free

Ingredients:

• 1 cup + 2 tablespoons lukewarm water
• 2 tablespoons unsulfured molasses (or more brown sugar)
• 2 tablespoons light brown sugar, packed (or more molasses)
• 1 teaspoon instant dry coffee
• 3/4 cup sorghum flour (or certified gluten free oat flour), plus more for dusting (or half and half)
• 3/4 cup brown rice flour (or more sorghum flour)
• 1-1/2 cups potato starch (or more cornstarch)
• 1/2 cup cornstarch (or more potato starch) ( the last choice is tapioca flour)
• 1/4 cup nonfat dry milk (optional)
• 1 tablespoon xanthan gum (or guar gum)
• 1 tablespoon gluten free unsweetened cocoa powder
• 2-1/4 teaspoons instant yeast
• 1 teaspoon salt
• 1/8 teaspoon gluten free baking powder
• 1 tablespoon caraway seeds
• 1-1/2 teaspoons ground fennel seeds
• 1/4 cup neutral-flavored oil
• 3 large egg whites*, at room temperature
• 1 large egg, at room temperature
• 1 teaspoon apple cider vinegar
• 1 to 1-1/2 teaspoons sesame or poppy seeds, for top of bread

Instructions:

To Bake in the Oven:
1. Oil a 9×5-inch loaf pan and dust with oat, sorghum, or rice flour; set aside.
2. Whisk together sorghum flour, rice flour, potato starch, cornstarch, nonfat dry milk (if using), xanthan gum, cocoa powder, yeast, salt, baking powder, caraway seeds, and ground fennel; set aside.
3. Add the water, molasses, brown sugar, and instant coffee to the bowl of your stand mixer; mix until sugar dissolves.
4. Add the oil, whole egg, egg whites, and vinegar; beat on medium speed until combined.
5. Add the dry mixture all at once and blend on medium-low speed just until ingredients are combined. Increase the speed to medium and beat for 4 minutes.
6. Transfer the dough to the prepared pan, sprinkle with water and smooth out the top using a silicone spatula.
7. If using seeds, distribute them evenly over the top. Dip your fingertips in water and using the back of your fingers, press the seeds into the dough. them over the dough and pat into the dough with moistened fingers.
8. Turn the oven off. Place the pan on the center rack; allow to rise until the dough reaches 1/2-inch over the rim of the pan, 20 - 40 minutes.
9. Remove the pan from the oven and preheat to 375ºF.
10. Bake on the center rack for 10 minutes. Then tent with aluminum foil and bake for an additional 40 minutes.
11. Immediately remove the loaf from the pan and transfer to a wire rack for 2 hours or until completely cool.
12. Slice using an electric slicer, electric knife, or serrated knife. Freeze slices in a zipper storage bag. To defrost, microwave on low or cover with a microwaved dampened paper towel until soft. You can also toast it.
To Make in a Bread Machine with a Gluten Free Setting:
13. I use the Breadman BK1050S Model Machine. Remove the pan from the machine and ensure the paddle is secure.
14. Whisk together sorghum flour, rice flour, potato starch, cornstarch, nonfat dry milk (if using), xanthan gum, cocoa powder, yeast, salt, baking powder, caraway seeds, and ground fennel; set aside.
15. Add the water, molasses, brown sugar, and instant coffee to a bowl; stir until sugar dissolves. Add the mixture to the bread pan.
16. Then, add the oil, whole egg, egg whites, and vinegar.
17. Top with the dry mixture and secure the pan inside the bread machine until it snaps in.
18. Set the menu to "Gluten Free" (10 for my machine) and press start. Set a timer for 31 minutes for the Breadman.
19. After 10 - 20 minutes into the first cycle, stir the mixture using a silicone spatula, folding any dry flour mixture into the dough.
20. After 31 minutes or at the end of the mixing cycle, remove the paddle from the machine and smooth out the top of the dough as best you can. Sprinkle with seeds, if using. Allow to completely bake. (My machine takes a total of 3 hours.)
21. Remove the pan from the machine and immediately remove from the pan, transferring the loaf to a wire rack to cool completely.

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