What gluten-free flour blend works best for rye bread flavor?

A: A blend with brown rice, sorghum, or teff is awesome, but honestly most all-purpose gluten-free blends will work.

Can I skip the caraway seeds?

A: You can, but then it won’t taste “rye-y.” They’re the secret sauce, so use them if you can.

A: I’d say about 2-3 days at room temp, then it’s freezer time. See above on storing!

A: Sort of. Results will vary. Oven-baked does a better crust and crumb. Give it a go if you’re curious!

A: Maple syrup kinda works, but molasses is best for real rye color and taste.

Scale

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In a large bowl, whisk together the gluten-free flour blend, ground flaxseed, caraway seeds, cocoa powder, instant coffee (if using), baking powder, and salt.
In another bowl, mix together the warm water, olive oil, molasses, and apple cider vinegar.
Add the yeast to the wet mixture and let it activate for a few minutes.
Combine the dry and wet mixtures, stirring until just combined.
Pour the dough into a greased loaf pan and cover loosely.
Let it rise in a warm spot for about 30-40 minutes.
Preheat the oven to 375°F (190°C).
Bake for 40-45 minutes until dark brown and hollow-sounding when tapped.
Let cool completely before slicing.

Wrap the bread in a clean tea towel after cooling and store in an airtight container. Slice only what you need to keep it fresh longer.