With many allergies in our family I developed the recipe for Rye challah (for those with wheat allergy) and subsequently for gluten-free and grain free breads. The five grains wheat, barley, spelt, rye and oats, which one could use to make bread that is "hamotzi" or "mezonot" are not suitable for people who are gluten-intolerant (although some people are able to tolerate "gluten-free" oats). Gluten-free flours and grain-free & gluten-free flour (flax, almond, coconut) because they lack the "glue" of the gluten, make a batter bread rather than a dough. They are therefore unable to be braided into challah. There is a challah shaped baking pan for those who want their bread to look like challah. I love to bake gluten- free, wheat free and egg free breads for my family. I love baking smells filling our home. I love to set the table with a beautiful cloth and our favourite special foods especially for Shabbat.
This quick and easy rye bread tastes good and freezes well. It’s very heavy in texture, so slice thinly.
- 1 kg rye flour (fine is best)
- 2 x 10 g sachets instant dry yeast
- ½ cup Sugar
- 1½–2 cups warm water
- ½ cup oil (I use olive oil but, you can use sunflower or canola if preferred)
- 2 tsp salt
- 2 tsp Xantham gum
- Preheat the oven to 180c. Line a baking tray with baking parchment.
- Place the yeast, sugar and 1.5 cups of water in a large, shallow bowl or mixer.
- Leave for 10 minutes until foamy (allowing the yeast to prove).
- Add the oil and salt and stir.
- Add the xantham gum and sift the flour in 1 cup at a time. Stir well between cups. This dough is very different to wheat dough. It has very little gluten and is very sticky.
- Reserve ½ cup of flour. When you have added all the flour,(except the reserved ½ cup) sprinkle ¼ cup flour onto a clean surface and turn the dough out onto top of the flour.
- Dust your hands with the rye flour and knead the dough well.
- Place back in the bowl, cover with cling wrap and leave to rise for an hour in a warm place.
- When dough is well risen, divide in half. Set one half aside and divide the other into three, be gentle with this dough, it has little elasticity.
- Dust your hands with flour, roll each piece into a rope and braid. Repeat with the other half of the dough.
- Set on a baking tray and leave to rise for another 30-60 minutes.
- Brush the loaves with a little water and bake on the middle shelf of the oven for 1 hour. The crusts will be crispy and brown.
Sprinkle over a few caraway seeds for that authentic Rye taste.Wheat-free | Makes 2 loaves
Tammi and her husband Larry, are the proud parents of 3 beautiful sons aged 11,14 and 15 and live in Cape Town, South Africa. Tammi is the author of two books "Cooking for an Allergy-Free Lifestyle" and Cooking for A Healthy Lifestyle due out later In 2015. Her recipes were developed for her family and articles included researched for the knowledge of how to feed them delicious healthy and safe foods that don't take long to prepare and use affordable ingredients. In Tammi's second book all recipes are Gluten-Free, they are also LCHF friendly, SCD friendly (specific carbohydrate diet -for people with colitis and chrons) as well as being Kosher. Besides her most important job of being a wife and mother, as well as being an author and chef, Tammi is employed as the social media and website manager for "Metal Windows" owned by Larry and his father.