If you are craving a gluten-free Reuben sandwich, layered with juicy corned beef, sauerkraut and oozing with melted cheese, start with a good gluten-free bread like caraway seed bread.
This bread is baked in a preheated, lidded pan which gives it not only a really nice crust, but a great texture as well. If you are tired (really tired!) of flavorless, dry and crumbly gluten-free bread, you should like this bread.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- 1 1/4 cups gluten-free flour blend (NOW Foods Gluten Free Baking Mix was used in this recipe with good results)
- 1 cup arrowroot starch
- 1 cup tapioca flour
- 1/2 cup superfine brown rice flour
- 1/2 cup amaranth flour
- 1/4 cup buttermilk powder
- 1 tablespoon guar gum OR xanthan gum
- 1 teaspoon salt
- 1 teaspoon gluten-free onion powder
- 1/2 teaspoon gluten-free garlic powder
- 1 1/2 - 2 tablespoons caraway seeds
- 5 teaspoons instant dry yeast granules
- 3 room temperature eggs
- 1/2 cup olive oil, plus 3 tablespoons to use in the baking pan
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1 1/4 - 1 1/3 cups gluten-free beer OR plain club soda (carbonated water)
- Place dry ingredients in a large mixing bowl and whisk until well blended.
- In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1 cup gluten free beer or water and stir to blend.
- Mix dry ingredients on low speed while slowly adding liquid mixture.
- Beat on medium speed for about 2 minutes. If the dough is too stiff add water, a little at a time, until a thick, shaggy dough forms.
- Beat on high about 2 minutes longer. Dough should become smooth and somewhat thick.
- Scrape down sides of bowl with spatula and cover bowl with a damp towel. Allow to rest for about 1 hour.
- While dough is resting preheat oven to 400° F.
- Pour 3 tablespoons of olive oil in a 2-quart enameled cast iron Dutch oven OR ceramic oven proof casserole dish with a lid. Place the pan or bowl, without the lid, in the oven and allow to preheat while the bread dough is resting.
- Carefully scrape the bread dough in the hot pan. Dip a spatula in water and use to smooth the top of the dough.
- Cover with lid and bake for 35 to 45 minutes, or until an instant thermometer, inserted into the middle of the bread reads 205°.
- Remove bread from pan and let cool before slicing.
I used NOW Foods Gluten Free Baking Mix in this recipe with really good results. This mix is a blend of organic brown rice flour, buttermilk powder, arrowroot powder, unblanched almond meal, tapioca flour, organic golden flax seed meal, baking powder, baking soda, sea salt and xanthan gum. I haven't seen this gluten free flour blend in stores in my area but it can be ordered online (link below).
Gluten free beer adds extra flavor to gluten free bread recipes. And the carbonation adds lift. I used Bard's Tale gluten free beer
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.