Bakerita · by Rachel Conners★ 4.8 (15)
Gluten-Free "Rye" Bread
NUTRITION · PER SERVING150M COOK
CAL 7%·PRO 7%
CARBS 26G79% OF CAL
2G FIBER0G ADDED0G INTRINSIC24G OTHER0G TOTAL SUGAR
FAT 2G12% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free rye-style bread made with buckwheat flour, caraway seeds, and cocoa powder to mimic traditional rye flavors. Hearty and aromatic, it works for breakfast toast, sandwiches, or as a snack.
mainamericanbaked good🥣 mixer🫕 dutch oven🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 18 g psyllium husk
- 20 g date syrup or other sweetener of choice (like maple syrup, cane sugar, or honey)
- 460 g hot water
- 460 g gluten-free bread flour blend
- 30 g (3 tablespoons) sunflower seeds
- 12 g sea salt
- 12 g (1 tablespoon) flax seeds
- 7 g (02¼ teaspoons) instant yeast
- 7 g (1 tablespoon) cacao powder ((in the process photos, I used black cocoa, and in the final loaf photos I used regular cacao powder))
- 7 g (1 tablespoon) caraway seeds
At a glance
PER SERVING · TIME 150M
CAL 7%·PRO 7%
CARBS 26G79% OF CAL
2G FIBER0G ADDED0G INTRINSIC24G OTHER0G TOTAL SUGAR
FAT 2G12% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 20m
- Sodium
- 13mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 33mg
- Calcium
- 10mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 13MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.