Baked Goods · Kid Friendly/Toddler Approved! · Recipes

Gluten Free Rye Bread and Spinach Dip

I have been using a recipe for gluten free rye bread for a while, but it never tasted quite right.  The bread was always too heavy and  crumbled quite a bit.  As I carefully reviewed the gluten free flours used in the recipe, I realized that I needed to make some alterations to create a better tasting bread.  The first change I made is taking the millet flour out.  Millet flour creates a crumbly product, which is not the desired result for this recipe.  The second change I made was reducing the amount of whole grain flour (sorghum and brown rice flour) and adding more starch (potato starch, tapioca starch or arrowroot starch) to lighten up the bread.  The result was a much lighter, moist loaf of rye bread that went great with spinach dip and veggies.


  • 1/2 cup sorghum flour
  • 1/2 cup tapioca starch
  • 1/4 cup teff flour
  • 1/4 cup quinoa flour
  • 1/2 cup arrowroot starch
  • 1/2 cup amaranth flour
  • 2 tsp xantham gum
  • 1 1/2 tsp sea salt
  • 2 tbsp cocoa powder
  • 2 tsp orange zest
  • 2 tsp caraway seeds
  • 1 tsp minced dried onion
  • 1/2 tsp dill
  • 2 1/4 tsp yeast
  • 1 1/4 cups warm water
  • 1 tsp agave or honey
  • 4 tbsp olive oil
  • 1/2 tsp rice vinegar
  • 2 tbsp agave or honey
  • 2 eggs (room temperature to help bread to rise better – place whole eggs in warm water to bring to room temp)


  1. Preheat oven to 200 degrees – once the oven is preheated turn off heat (provides a warm place for your bread to rise)
  2. Whisk yeast, warm water and 1 tsp agave or honey together in a bowl.  Set aside for 10 – 15 minutes to allow mixture to foam up.
  3. In a mixing bowl, mix together flours/starches, xantham gum, salt, cocoa, orange zest, caraway seeds, dried onion and dill
  4. Add yeast mixture to dry ingredients then add olive oil, rice vinegar, 2 tbsp agave or honey and eggs
  5. Mix together with in an electric mixer using a dough hook.  Note: dough is very sticky and would be really difficult to knead by hand.  Make sure to scrape the sides of the bowl to combine all ingredients together.
  6. Line a 8″ round cake pan with parchment paper and grease with olive oil.  Pour dough into pan and smooth out the top so that it is even.  Sprinkle with sesame seeds.
  7. Place a warm, wet cloth over top of pan and place in warm oven for 20 minutes to allow bread to rise. 
  8. Remove bread from oven and preheat to 350 degrees.  Bake bread for 35 – 45 minutes (bread will be done when it sounds hollow when you thump it – you can also place a toothpick in the centre to check)
  9. Remove dough from pan and place on a cooling rack.  Once cool, cut a circle into the centre of the loaf and place spinach dip or another gluten free dip in the centre.  I use “Summer Fresh” Spinach Dip, a gluten free dip I purchase at Sobeys (click here for a full list of gluten free dips).  Cut up the bread you removed from the centre into cubes to dip into the spinach dip along with your favourite veggies. 




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