Rye Flat Bread (DF YF)
When my son had to give up gluten and yeast his biggest complaint was not being able to have rye bread, his favorite. I set out to adapt my Savory Paleo Bread recipe to create a Rye Flat Bread. He gives it two thumbs up, stating it is the best rye bread he has had. Second time was the charm as it was second best in my first attempt. Although rye is not gluten free (has a form of gluten different from wheat), my son did score well when we used the Qest4 to test his sensitivity to the specific rye grain we are using. This is not a Celiac friendly recipe, however.
This recipe creates a batter like consistency that spreads easily in a jelly roll pan. I use the Pampered Chef large bar pan - and it makes flat bread of just the right thickness. You can cut the recipe in half and spread into a 9x9 if preferred. (An egg substitution has been added to this recipe).
In small mixing bowl combine following ingredients:
4 large eggs. lightly beaten* (free range preferred)
1 cup unsweetened almond milk
2 T. apple cider vinegar
2 t. organic extra virgin olive oil
2 t. raw honey
In separate bowl mix dry ingredients:
2 cups rye flour (Bob's Red Mill has rye flour if you don't have access to an organic rye farmer)
2 t. Rumford aluminum free baking powder
1/2 t. fine ground Celtic or pink Himalayan sea salt
1/2 cup arrowroot starch
2 t. caraway seeds, ground in coffee grinder
Stir dry ingredients together. With wooden spoon mix wet ingredients into the dry, until a non lumpy consistency is created. If desired, grease baking stone with coconut oil. If your stone is very well seasoned you may not need to do this. (For health reasons, I do not recommend aluminum baking pans). Pour batter into the stone or ceramic bar pan and spread out evenly.
Optional: if you have whole grain rye, coarse grind a couple of tablespoons in coffee grinder and sprinkle on top of batter for a whole grain bit of crunch.
*Egg substitution: 1 tablespoon ground flax seed and 3 T. water is equivalent to one egg as a binding agent. For this recipe use 4 T.ground flax seed and 3/4 c. water.
In preheated oven set to 350 degrees, bake for 20-25 minutes until edges start to turn golden, and a few cracks start to appear on top. Remove. Allow to cool a bit. A pizza cutter works great for slicing bread into rectangles for enjoyment.
Serve with organic butter from pastured cows, or use with honey. It is a wonderful bread for dipping into hearty beef broth based soups. Use small pan for thicker flat bread which can be sliced to use as Reuben sandwich bread.
I am grateful to one of my clients, and organic rye and barley farmer, who supplied me with wonderful, clean whole rye grain when he visited my wellness center. Not only that, he brought along his Vitamix so I could easily mill into flour while he had a BioMat session.
This recipe creates a batter like consistency that spreads easily in a jelly roll pan. I use the Pampered Chef large bar pan - and it makes flat bread of just the right thickness. You can cut the recipe in half and spread into a 9x9 if preferred. (An egg substitution has been added to this recipe).
In small mixing bowl combine following ingredients:
4 large eggs. lightly beaten* (free range preferred)
1 cup unsweetened almond milk
2 T. apple cider vinegar
2 t. organic extra virgin olive oil
2 t. raw honey
In separate bowl mix dry ingredients:
2 cups rye flour (Bob's Red Mill has rye flour if you don't have access to an organic rye farmer)
2 t. Rumford aluminum free baking powder
1/2 t. fine ground Celtic or pink Himalayan sea salt
1/2 cup arrowroot starch
2 t. caraway seeds, ground in coffee grinder
Stir dry ingredients together. With wooden spoon mix wet ingredients into the dry, until a non lumpy consistency is created. If desired, grease baking stone with coconut oil. If your stone is very well seasoned you may not need to do this. (For health reasons, I do not recommend aluminum baking pans). Pour batter into the stone or ceramic bar pan and spread out evenly.
Optional: if you have whole grain rye, coarse grind a couple of tablespoons in coffee grinder and sprinkle on top of batter for a whole grain bit of crunch.
*Egg substitution: 1 tablespoon ground flax seed and 3 T. water is equivalent to one egg as a binding agent. For this recipe use 4 T.ground flax seed and 3/4 c. water.
In preheated oven set to 350 degrees, bake for 20-25 minutes until edges start to turn golden, and a few cracks start to appear on top. Remove. Allow to cool a bit. A pizza cutter works great for slicing bread into rectangles for enjoyment.
Serve with organic butter from pastured cows, or use with honey. It is a wonderful bread for dipping into hearty beef broth based soups. Use small pan for thicker flat bread which can be sliced to use as Reuben sandwich bread.
I am grateful to one of my clients, and organic rye and barley farmer, who supplied me with wonderful, clean whole rye grain when he visited my wellness center. Not only that, he brought along his Vitamix so I could easily mill into flour while he had a BioMat session.