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There’s no rye in this bread but you’ll be taken by the rye-bread flavor and texture.
4 cups Gluten-Free High-Protein Flour Blend
1 tablespoon xanthan gum
2 teaspoons salt
½ cup almond meal, powdered milk or DariFree powdered milk alternative
1 tablespoon cocoa powder
1 package (2¼ teaspoons) dry yeast granules
1 teaspoon rye flavor powder, optional
2 eggs, room temperature
1 egg white
1 teaspoon cider vinegar
¼ cup shortening or margarine
1 tablespoon organic molasses or unsulphured molasses
4 tablespoons agave nectar or brown sugar
1 teaspoon coffee extract or 1 tablespoon
2 cups warm milk of choice (rice, soy, hemp, nut milk) or water (110 to 115 degrees)
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