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Dark “Rye” Bread

gluten-free dark rye bread recipe

As I mentioned the other day, Laura Dolson’s flax bread recipe has been more than inspirational. I have used it as a starting point for many other recipes which you will see here in the days and weeks to come. Today’s recipe is for a dark “rye” bread.  I like to eat this plain or lightly toasted.

Again, I was surprisingly pleased that my tasters enjoyed this bread as much as I did.  It’s very versatile and also works quite nicely for sandwiches.

Dark “Rye” Bread


  1. In a large bowl almond flour, flax, salt, baking soda and cream of tartar
  2. In a smaller bowl combine eggs, oil, water and agave
  3. Stir wet ingredients into dry, then mix in caraway seeds
  4. Allow batter to sit for 1-2 minutes to thicken
  5. Grease a 7.5 x 3.5 magic line loaf pan and pour/scoop batter in
  6. Bake at 350° for 30-35 minutes
  7. Cool and serve

As you may notice, the pan for this bread is a bit of an odd size.  It is one of my favorite loaf pans for gluten-free baking because it works so well, cooking quite evenly.  I purchased mine at a local store called McGuckin’s, here in Boulder.  I went back to get more and was told by them several times that they had not ever carried it.  Finally, I went back another time and must have found the right person, since she remembered the pan and placed a special order for me.

I have not ever seen this optimal little loaf pan on the internet.  I will give you what little clues I have as to its makings.  It is manufactured by Luminarc, says “MADE IN FRANCE” and the new ones come with a label on the bottom that says “PLAT  RECT 16 x 10″  The UPC numbers on this same sticker are 26102 63303.

If any of you find this glass loaf pan on line, please leave a comment for others.  It is a fabulous little baking dish that I recommend as a helpful little kitchen staple.

Update: I have found the coveted glass loaf pan online.  It is linked in the recipe above!

Update: This loaf pan may have been discontinued. Stay tuned…

Now, for today’s Friday Freebie, I am more than happy to announce the giveaway of a copy of my book, The Gluten Free Almond Flour Cookbook.  Leave a comment below this post and you will be entered into the drawing.

UPDATE: this giveaway has ended and the winner was Kandy

Have a lovely weekend everybody!

posted on July 24, 2009, 203 comments

  1. alicia

    im going to bake this tonight. hopefully, the 2 year old will enjoy it for breakfast! off to buy some cream of tartar:)

    • Carrleigh

      This looks great – of course, I had to run it by hubby. He’s just discovered his life-long problem is related to gluten intolerance and he’s having a hard time weaning himself from breads. He loves the darker breads and has given this a ‘thumbs up!’ So we’ll be trying this out shortly.

      Off to find a pan…

  2. ooooh I have to make this! Thank you! I would love to have your cookbook! :)

  3. Doriantake

    I made your brownies tonight – wow! The hands down best GF brownies I’ve made since I went GF…and that’s quite a number. I’d love to get a copy of your book.


  4. Taryn

    This bread looks amazing! I’m really thrilled that you are digging flax right now.

    I’ve been lurking for quite some time now. Merely because I am unable to get the Honeyville Almond Flour here in Canada! Oy! I just may have to plan a road trip, only to come home and bake for a week straight.

    However, I am happy to report that I did a riff on your Agave Lime Chicken. I subbed in some beautiful wild salmon along with whatever chiptole pepper subsitute I found in my spice drawer. Turned out beautifully!

    Fingers crossed I am going to try out your coconut flour based recipes. I am uncertain of how good the quality is of the product, but, I must try!

    Elana, I really do enjoy your blog. It’s been a great joy to venture through your archives. You’ve inspired me in so many ways. Most recently to take the jump to homemade, all-natural cleaners in my house!

    I’d really love to win your cookbook, as well, of course!

    Thank you for all that you do!

  5. Amy Beth

    I made your macaroons today, amazing. Agave is my new favorite. I got mine at Trader Joes. Next I plan to try this bread. And maybe something from the new cookbook…

  6. alicia

    i dont know what happened but sadly, it didnt turn out. it was really, really sour. maybe the cream of tartar?

  7. Renee G

    This bread looks great. I’ve been wondering what to do with some flax that I have.

  8. Sarah

    So excited for the book!

  9. Melissa

    This is sooooooooo exciting! One of the things I’ve been disappointed about is not being able to ever have rye bread again. I never would have thought of a substitute. Thank you so much for your wonderful recipes and your ingenious ideas! I’m hoping for the cookbook. I can’t wait to get my hands on it.

  10. ~M

    This looks great! I actually made your bread 2.0 last night, for a sandwich Shabbat dinner, but accidentally forgot the flax seed. Yeah, that’s the definition of a long day! It actually still turned out fine, a testament to the greatness of the recipe, although it stuck to the bottom of the pan despite me greasing it with grapeseed oil and was a tad crumbly. I think it would have been more moist with the flax seed, but it didn’t look like there was enough wet ingredients to soak it up…maybe because I didn’t whip my eggs for a full 3-5 minutes with my electric beaters since they got frothy after 1-2 minutes and used packed measurements for almond flour and arrowroot flour/starch. By the way, do you use electric beaters too? Today, we are planning on turkey sandwiches with greens, honey mustard, and smooshed avocado :) It’s been nice having bread without the nasty, dreaded bloat afterward; thank you!

    Regarding this dark rye bread, I have five questions/comments:
    First, do you mean 3/4 cup cream of tartar? I’ve never seen a recipe use so much. Where do you buy it in such quantities? I’ve only seen the itty bitty spice containers.

    Second, what insipired you to use olive oil? I thought that olive oil is best not cooked. For that matter, I also thought that flax should not be cooked because the oil in it is very unstable.

    Fourth, did you try this recipe with yacon instead of agave? When I think of rye, I think of a touch of molasses, which is more like yacon.

    Last, how do you recommend storing your breads? Do you refrigerate or freeze them, slice or not, etc.

    Thanks for your fabulous recipes and answering our questions!

  11. Diane

    Your rye bread look yummy, Elana! Do you mean 3/4 teaspoon of cream of tartar instead of 3/4 cup? That sounds like too much. Thanks!

  12. CoconutGal

    This looks soooooo good!!! So far I have not been successful with an egg-free bread… but I will be sure to share if I ever get so lucky! Have a good weekend :-)

  13. Even if I don’t win the cookbook, I am still buying it when it comes out. I made the honey cake for my mom this weekend, who is not GF, and she looooved it. Success!

  14. This flax bread looks yummy! I try not to cook with flax because of the nature of the flax itself, it goes rancid very easily ESPECIALLY at high temperatures, so I might try this or I just might enjoy the picture. I would love to win a free copy of your book Elana! When does it officially come out? I need to go see it in the stores!!

    • Amelia Hodder @ Noblog

      In reply to a letter from one of the readers who asked about cooking with flax. It is the flax oil that becomes rancid or cannot be used in cooking. I have been using flaxseed, both whole and ground into meal , for years and there is no problem. There is a problem with the oil itself after it has been pressed from the seeds. I have used both the dark flax and the golden flax and like them both.

  15. That bread looks really, really good!

  16. Melody

    This looks yummy! I tried the bruschetta a couple of days ago and all six of my “guinea pigs” loved it! Can’t wait to try this “rye” bread. I’ll try it on my in-laws this weekend!

    Would love the cookbook! What a blessing almond flour is to our family! Thanks so much for all the long hours and hard work!

  17. gilliebean @ clubfritch.com

    I tried the flax bread recently and it turned out amazing! I’m excited to try this rye bread as soon as the current breads we have in our fridge are gone. Thank you!

  18. Wow! I’d love a copy of your new book, count me in. I thought I was all set to make your recipe then noticed I didn’t have any cream of tartar – will have to save bread making for another day!

  19. Jessica

    Looks delicious! I have a loaf in the oven right now and i cant wait to try it. Your site has been the guiding light in my struggles with food intollernces this year. I am currently unable to have gluten dairy soy corn eggs and all nightshade veggies. Your blog has been my inspiration and i would love a copy of your book.

  20. Pat

    Cannot wait to make this rye loaf. I’ll be on the hunt for that great pan too.

    Love your website and just added your new book to my Amazon Wish list. Can’t wait to get it.

  21. sas

    Elana, I’m still lovin’ your nutty bread recipe, I’ve made it three times in the last three weeks. Soon I’ll try the rye. I’m excited to see what goodies you’ve created in your cookbook–you rock, chica!

  22. Abigail

    It’s always good to have more breads!! I can’t wait to try this recipe :)

  23. Kandy

    This is exactly the type of bread I have been looking for! I am diabetic and have been avoiding any types of breads. Thank you for this lovely recipe. Great job and your website is wonderful!!! While I am not a celiac I appreciate all the effort you put into your recipes…which are suitable for many!!!!

  24. Looks mouth-watering Elana! Is there an SCD legal substitute for cream of tarter?

  25. Danielle

    This looks so good!

  26. kRis

    I have made the flax breads before, using them for sandwiches and also for pizza. I make them w/o any type of sweetener, and it’s still delicious. Both your focaccia and “rye” bread look great, and I can’t wait to try them. I also made your brownies this week… wonderful!! And I love the blondies as well, which I made a few weeks ago. Everything I have made using recipes from this site have been really tasty. Thank you! Your cookbook would be my first GF cookbook in my home. =)

  27. Lili

    I have to say, so far I loved every recipe I made from you, and I made lots of them!!! I will make this bread tomorrow morning! Maybe next time you can take a photo of this special loaf pan?!
    Thanks for fab recipes! I would love to have your book!

  28. Heidi Shipley

    I just subscribed to your website and am delighted to get GF recipes for me and my family. Thank you so much!!! I found a wonderful Luminarc loaf glass pan that you can buy. It cost only $11.50 each from villagekitchen.com It’s perfect for this dark “rye” bread! Check out this link: http://www.villagekitchen.com/mfg/arc/arcuisine/pastryware/arcuisine_bread.html
    Thanks, Elana, for sharing this great recipe!
    Have a great day!

    • jessicia

      although they are the same brand, i think the loaf pan you are linking to (11 x 4.75 inches) is much bigger then the one elana recommends above (6.5 x 4 inches)

      • barkleysmom

        I believe Elana is using what Luminarc calls a “baby loaf pan”. It is usually sold with a lid. I have found it listed online, but can’t find a site that sells it. The rye bread recipe looks yummy. I tried out the nutty bread recipe yesterday and it turned out great. It is delicious toasted with cheese on top. Mine is more like seed bread since I used sesame seeds, pumpkin seeds, and sunflower seeds without the nuts. I’m sure it would be great either way.

  29. Kaissa

    I love your recipes! Thanks.

  30. Linda Simon @ blog.kitchentherapy.us

    A savory quick bread! This bread recipe looks perfect. I love the ingredietns, including the flax.

    To get all science-y, a study called “Oxidative stability of flaxseed lipids during baking” by Z.Y.Chen, W.M.N.Ratnayake and S.C.Cunnane concluded:

    …Under typical baking conditions, there is minimal loss of ?-linolenic acid from flaxseed…

    You can see the abstract at scholar.google.com.

  31. clc

    Love your recipes, especially the brownies and techina cookies. I will try the bread as soon as i get more almond flour.

  32. Tony Steward

    This dark rye looks good, I will certainly try it
    I have made sewveral batches of the Almond flour cookies which are delicious. I am supposed to have rye bread and I think this will suit just fine. Has anyone tried making it in a bread making machine?
    Am I the only guy that cooks. I am not a great cook but, I manage. I can read and that is the first requirement I enjoyed reading the comments too

  33. Trudie

    I am so greatful for gluten free cookbooks, this website, anything that helps give one ideas on how to cook/bake without gluten. My daughter was so sick till we found out what was causing her all her problems. At that time we had very little help and I became very creative with my baking. But alot went to waste because of lack of good reciepts. Now we have so much more. If I do happen to win this cook book I will be giving it to my daughter as part of her wedding gift in August as she has become a very good cook but still needs alittle help with some of the baking.

  34. Amy Green - Simply Sugar & Gluten-Free @ simplysugarandglutenfree.com

    You have sparked much thought on my part about baking with flax. I don’t know why it never occurred to me before. I love the flavor and am going to incorporate it into some recipes. Thanks, Elana!

  35. Lisa

    It has been such a thrill to have found your website! I am a celiac, and love to cook. I eagerly rush to my email each day to look for another beautiful recipe and picture. You have made special diet preparation so easy and fun. I can’t wait to get my hands on your new cookbook! Thank you so very much for sharing your heart, and hospitality though healthy cooking.

  36. Ariana

    This bread looks amazing! Does the caraway seeds give it the rye taste?

  37. Lorain

    Your site has literally saved me!!! I am loving your regular bread and will certainly give this a try when my current loaf is eaten up!!!
    Thanks so much.

  38. Cheryl @ gfgoodness.com

    this looks intriguing and easy, too!

  39. Barbara

    I love your recipes. Yours is my favorite gluten-free recipe site.

  40. Rebecca

    Wow this bread looks so good, and once again easy to make! Thanks Elana for sharing your yummy ideas with us :)

  41. robyn

    This recipe looks amazing. I miss rye bread, actually I miss all bread. Thanks for helping to make the journey a little easier.

  42. Linda

    this does look wonderful! Can you make the blanched almond flour yourself or will that not work? I really need to find a reliable bread for sandwiches…this looks great!

    Thanks for doing the Friday Freebie of your book. That would be a wonderful resource to have! :)

  43. Amy

    This looks fantastic! Even though I can have gluten, I have many friends who can’t–and your recipes have been lifesavers for dinner parties, gifts, etc. I look forward to trying this one out next!

  44. I just read another recipe for rye/carroway seed buns (in Mother Earth News) perhaps I should start trying some of these rye creations. I love going to your site first when I am having a craving for something- and I don’t even have dietary sensitivites! You make wonderful food, Elana!

  45. Megan

    I’d LOVE a copy of your new cookbook!

  46. Tiffany

    Thanks for another great recipe! I made your gluten-free chocolate cupcakes this past week, and they were a hit…even my husband who usually says things taste “OK” said these were really good! I am so excited about your book, it has been on my Amazon wish list for quite some time now…I would really LOVE to win it from you :)

  47. Kelli

    Me! Me! I want a cookbook!

  48. Karen

    We’re in triple digits here so it will be a while before I turn on the oven again but when I do, this will be in the line up. Thanks for another great recipe idea. I LOVE nut flours and my gut really likes them! Can’t wait to see your book…

  49. Alchemille @ alchemille.etsy.com

    How interesting!
    I haven’t had rye bread for an eternity or so it seems (how ironic when you know that I’m part german and I can’t have rye).
    I’ve seen GF “rye” bread recipes before which, or course, rely heavily on gums and starches (not good for you) but the interesting thing is that they pretty much all had cocoa powder and/or molasses…Maybe something to experiment with.
    As a frenchie, I can tell you Luminarc is a great, trusted cookware brand.

  50. Kim

    Baked your Gluten-free Bread 2.0 a few days ago. I can not thank you enough. It is amazing. And so easy. I can’t wait to try this one. Your website has been an incredible help. Thank you!

  51. Iva

    Your recipes bring so much joy! I love being able to eat bread again. Even my friends who can eat gluten love everything I make using your recipes. I’ve given numerous people the name of your wonderful blog.

    Thank you a million times!

  52. Theresa Watson

    Thanks Elana — what perfect timing — I just purchased a fresh loaf of rye bread for my husband and was smelling it and realizing how much I miss rye bread. Can’t wait to try it!!

    Abundant Blessings,
    Theresa Watson
    Merritt Island, Florida

  53. Penny


    You are so prolific! One fantastic recipe after another, and it is so fun to follow your discovery process.

    I love flax, too, and find that I feel really good when I include it in my diet.

    I look forward to trying this new recipe(and, of course, would love to win your beautiful book.)


  54. Mmmm…looking forward to trying this one too. I made the flax bread the other day, and was thinking of subbing some almond flour for some flax! Glad I don’t have to spend at much time in the kitchen doing so now.

    I’d LOVE a copy of your cookbook, and if I don’t win it, will suck it up and find the extra cash for one. Thanks for all the great ideas.

  55. Linda

    You are my inspiration Elana! Really enjoy all the recipes, and appreciate the time you put into them!

  56. Jeannette

    I’ve been looking for a good gluten free sandwich bread and its a bonus for me that this recipe uses flax. I love to try to add flax to my baked goods–even if my husband hates it!
    Thanks for a another great recipe.

  57. ds

    i absolutely love this site. your simple bread totaly helped me to get through grains cravings…

    would it be possible to substitute cream of tartar in this recipe?

  58. mandy

    gluten free AND yeast free! so excited about this, and about your upcoming book Elana :)

  59. BOBBIE

    I just want to thank you for all of your recipes. I save most ot them as they sound wonderful. My problem is, I am still trying to go on a gluten free diet. And just like it took me a long time to quit smoking, when I did there was no cheating and that was that. I will do the same when I go on gluten free, because of all your recipes. Thank you.

  60. Beth

    This bread looks great!
    I just made a loaf of the nut bread, so I think I’ll be saving this recipe for next week.
    Also make your chocolate cake again yesterday. Our friends loved it!

  61. Ginnie

    looks delicious Elana! Getting some almond flour and will get busy baking!


  62. Tanya

    Thank you, thank you, thank you and a thousand more thank you’s! My older sister is diabetic then recently found out that she has Celiac Disease which has really limited her food choices. I’ve been going from store to store, and through so many cookbooks, and websites trying to find recipes that even come close to being able to accommodate her diet. I’m fairly new at baking, I’m starting to learn what can be replaced with what alternatives. I stumbled across your site this morning, thanks to a link from Deb Schiff’s at Altered Plates. I’m so grateful that you take the time to help people out with eating toward a more healthy lifestyle and dietary needs. I already have most of these ingredients so will be a snap to bake up and see how well my sister handles this bread. I can’t even focus on typing this out, I keep thinking about what other type of recipes you might have on your site and getting to make them for my sister as well as my husband and son. Thank you again for your time and effort spent on creating these type of recipes.

    • jessicia

      they are the same brand, however i think the loaf pan you are linking to (11 x 4.75 inches) is much bigger than the one elana recommends (6.5 x 4 inches) – plus, the bread will turn out really flat with the larger size…

  63. Karen

    Thank you, Elana. It is a pleasure to visit your site, which I do every day. It is refreshing to read the stories of how your recipes came to be. I have made many precious memories with my grandmother, mother, and my two daughters while cooking and baking. Many of our treasured recipes revolve around an “original” story that has been beautifully embellished over the years as each generation adds their special touch makes it their own. I appreciate the adventurous approach to cooking. I have enjoyed making what I call edible “science experiments” since I began cooking with my grandmother, as a small child. Your website embodies what I consider the most important things in life, simplicity, serving others, and making wonderful memories with those you love. Your positive outlook and response to a situation in your life and your son’s life is helping numerous people live a better life! I am anxiously awaiting the release of your cookbook, CONGRATULATIONS! Thank you for your Chocolate Chip Cookie recipe, that is how I found your site!

  64. Jessica G. @ drawmypet.webs.com

    Hi Elana! I follow your blog regularly, and I can’t wait to try this recipe for my mom who desperately misses rye bread! She has hypothyroidism, but through a Gluten-Free, whole-foods (no refined anything) diet, we have almost cured her symptoms, and her goiters are completely gone! Thank you for providing these wonderful recipes for healthy, gluten-free, wholesome foods.

  65. Jennifer

    This bread recipe sounds great! I just made you GF “potato” salad today…We LOVE it! Thanks!

  66. Everything you make looks so delicious! I’ve never quite been brave enough to make gluten free bread but I might have to give this a try!

  67. Kathleen

    This bread looks soo yummy!! I am going to try the recipe soon. Thanks and I hope i win !!

  68. Hi Elana – first about the glass bread pans – I found mine at KMart- they’re Martha Stewart brand with lids – 1.2 qt. size and I use them for my GF bread baking – the dimensions at the bottom are almost exactly the same as yours – they were a great find. The top flares out at an angle, so I measured the bottom.

    And thanks so much for this recipe – my 83 y.o. father recently went gluten free (yay!) and he loves his rye bread so I’m eager to make this for him and take it up next week on my weekly visit.

    Thanks for the continuous inspiration!!

  69. Oh gosh. I’m convinced. Will hit the grocer today seeking flax.. :)

  70. GF Grannie

    Once again you’ve come to my rescuse. I’ve been wanting a recipe for rye bread so I could have rueben sandwiches with my husband again. Am planning to bake it today even though I don’t have the pan you referred to. That will have to go on my “wants” list, along with your cookbook, unless I should be so fortunate to win it.
    Thanks…..GF Grannie

  71. Colleen

    The bread looks fabulous. The texture reminds me of the wheat bread my mother made when I was a kid. I’m wanting to experiment with almond flour. Thus, I would love to have your cookbook!

  72. Linda

    Found your website thru Livin la vida lo carb and have been actively following it ever since. Just love your recipes and looking forward to your cookbook.

  73. Cabiria Rosado

    the bread looks great!!! i love your recipes & this site….also love the idea of being eligible for a free cookbook! ;)

  74. camille

    This recipe finally inspired me to buy the recommended blanched almond meal. I can’t wait to get it in the mail. The one thing I have missed since going gluten free is bread. My old favorite a fried green tomato topped with mozerella on top of Rye bread. Wow. Gluten free Rye.. I am so happy.

  75. Lauren Kressin

    mmmm this looks really delicious. Plan to make it for the kiddies.

  76. Elana thank you so much for posting this recipe. I am going to try it tomorrow. Bread and pizza is what my hubby misses most. Thanks so much for sharing your recipes.

  77. Elana – this bread looks positively delicious!
    I love your crisp blog and regularly check in to see what you’ve been up to – cooking wise.
    You’re book looks great and I can’t wait to get a copy regardless of if I win or not!
    Keep Cooking,

    The Gluten Free Scallywag.

  78. Bev

    I have to agree, I miss bread and pizza as well. Both my daughter and I are now learning how to adjust and your recipes have been GREAT! I would also love a chance to win a copy of your book.

  79. Jen

    This recipe sounds great. I can’t wait to try it! Thanks for all of your wonderful recipes.

  80. Erica

    This looks GREAT! I look forward to trying it, in addition to all your other tasty-looking recipes!

  81. Jenna

    I found your blog a few months ago and I have really enjoyed reading it! I have made many recipes from it, and emailed more than a few of them to friends. I would love a chance to win your book. Thanks!

  82. Oh how funny that you should post this after my disaster Rye (real) bread in my bread machine this morning. I’m loving sesame cookies and ginger cookies. I add a teasponn or 2 of freshly grated ginger as well. Can’t get yacon here, so substitute molasses YUM YUM YUM! I’ve run out of agave so tonight i’ve made them with 1/4c malt, 1/4 c honey. Not for the GF among us but I”ll let you know how they turn out.

  83. Tabitha

    Wonderful recipes,I’m in the UK and I have just ordered the book so no need to enter me into the draw , I just wanted to add my appreciation.

  84. looks wonderful… going to keep my out for that loaf dish here in england!! :)

  85. Sharlene Schilling

    You are so good to share with us. I have tried a lot of your recipes and love them all. Alway looking for more bread recipes!

    Thanks, Sharlene

  86. I just discovered this site two weeks ago and I am so thankful for your simple & yummy gluten free recipes!

  87. Fran Danner

    Thanks for the dark bread recipe. My husband is going to love an alternative to the white gf bread he bakes. Yes, he is slowly starting to take over some of the gf cooking. He is retired and he is the one with the need to eat gf.

    Thanks for all the great recipes and support!

    Fran Danner

  88. Jan Magness

    I love your recipes, they are easy to make and taste great! I am going to try the GlutenFree Bread 2.0 shortly. I work long hours and my baking time is limited, so your recipes are wonderfully easy to put together! Your chocolate chip cookies are wonderful – my hubby who is non-gluten-free loves them as well. He says they are better than regular choc chip cookies!

  89. aziza

    Thank you for sharing your recipe, it looks very delicious. I will try to make it.

  90. GK

    Mmmm, I love this, I can’t wait til my Honeyville gets here.

  91. Halima

    I’m on a special diet that has been doing numbers on my tummy… was finding it hard to get the necessary fiber. Love flax seed, tried the bruchetta.. to say I loved it would be an understatement. Can’t wait to try this one.

  92. I love that you don’t need a bread machine to make this. I don’t have one and am always looking for recipes that don’t require it. Thanks!

  93. Jeanne

    Hi again. I just whipped up a loaf of G-F sandwich bread again this morning and used my new bag of almond flour ordered from your site. Thanks for the work you are doing.

  94. Renee

    YUM–bread. I would very much like to see more comments from anyone who tried substituting the flax. I’m another one who can’t eat it and worry now that Elana has a new favorite ingredient there won’t be any more flax-free recipes coming! :(

  95. Alchemille @ alchemille.etsy.com

    Renee, I believe you can substitute about any ground seed/seed meal for flax (why not try sesame seeds, they’re so tiny that you can add them whole.)
    However if you’re looking specifically for an omega 3 seeds, I can suggest camelina or chia seeds (I think hemp nuts may have some too).

  96. Judy Borowik

    I remember eating dark rye bread as a child.
    This recipe sounds wonderful, can’t wait to try it.
    Thanks so much, I’ve really enjoyed your recipes.

  97. Mari

    I am thrilled with all the GF/yeast free bread recipes! I’ve made the 2.0 bread 3 times and I’m excited to try this recipe. Is all cream of tartar GF? Do you ever cook with Tapioca flour? I love it! Made delicious empanadas last night with the Original Chebe mix and homemade picadillo. Would be thrilled to win a copy of your book!

  98. Nana

    The bread looks great. These are the best gluten free recipes that I’ve seen.

  99. Barbara Filteau

    I increased the recipe 1 1/2 and baked it in a regular size loaf pan (9×5). Next time I’ll double it so it will rise higher. I put blackstrap mollasses in it instead of agave and it came out absolutely delicious!
    I can’t wait to try the bran muffins!
    Thanks Elana for giving us recipes with flax!

    • Roader

      Doubling the recipe and using a standard 9×5 loaf pan results in a perfect loaf BUT one that takes longer to cook; 50 minutes instead of 35. I live at 5000 feet altitude so that may have had something to do with the longer cooking time.

      I used unsulphered molasses instead of agave and rosemary instead of caraway. Oh, and I used raw (unblanched) almonds because they were on sale and I didn’t feel like blanching them.

      Delicious!!! I miss Trader Joe’s rosemary french bread and this is a great alternative.

  100. Monique

    Would love to see some recipes using Xylitol or Stevia instead of Agave Nectar. Agave nectar is deadly for those with insulin resistance issues, such as me. Will be trying to convert some of these great recipes.

  101. Carey

    I can’t wait to try this recipe. Rye is my husband’s favorite and I just haven’t made it because I didn’t want to do a wheat version and didn’t have a GF version til now. Thanks for posting this. I’ll comment on the outcome. You rock, Elana! (how do you pronounce your name?)

  102. Monkeymom

    Going to make this right now! I absolutely love all of the other recipes I have tried from your site. Can’t wait to go get the book. You have been a lifesaver for me with my low carb, diabetic journey! Thanks so much!

  103. Steven

    Looks delicious… I must try it.

  104. Victoria

    Thank you so much for sharing your recipes and information with us. I’ve been married a short year and a half, during which my husband finally came to grips with his celiacs disease. I immediately began searching for recipes and tips ANYWHERE I could. Finding your blog has been such a help as we are now a “gluten-free couple/household”.

    Your bread recipes look great, I am going to try them soon!

  105. Becki Guillory

    I made this recipe today, and it is the most amazing gluten free bread I’ve ever had. It is so delicious!!! Thank you so much, Elana. You’ve given me back rye bread. :)

  106. Melissa

    I can’t wait to try all your tantalizing recipes…thanks for each and every one!

  107. Carrie

    Thank you for your commitment and artistry! Your site has changed my life – my 6 year old is T1 and glutenfree, and your recipes have become staples in our house.
    I can’t wait to see your new book!

  108. Carey

    Oh My Lord have mercy! This is the best gf bread that I have made to date. I think my husband will completely convert when he comes home and eats this. I just wanted to share that I added 1 Tbsp of unsweetened cocoa to the recipe to kick it up a notch. It’s heaven on earth. I’m in breaded bliss right now!! Thanks Elana!

  109. speedwell

    this looks great! Does anyone know the carb count?

  110. Allie

    I’ve been using Laura Dolson’s recipe for over a year and can’t wait to try yours! Making it tomorrow!

  111. kay

    your bread looks great – i’ve been in the mood for rye bread. i’m definately going to try it.

  112. Shurli Manndel

    Your recipes look fabulous! Would love to
    win your cookbook, but I’m so glad I found your
    website, in any case,

  113. Diane

    Thanks Elana for all your recipes, I just found your website and am planning on trying your recipes with stevia instead of Agave nectar (am gluten, dairy & sugar intolerant). I love golden flax and will be baking this bread as soon as I get some Cream of Tartar. Yours is the first recipe book I will be buying in years, I am so excited. Thanks again.

  114. Annetta Black

    I love your recipes and look forward to reading about how you come up with them and how much your little guys enjoy being in the kitchen with you.

    Would love to have one of your books!

    Elana, thanks for all you do for us who must eat gluten free food!

  115. The Luminarc website shows a Baby Loaf with Lid 6.5″ by 4″ Is this the loaf pan used for this? http://www.luminarc.us/products/productPage.php?c=3&sc=34&pid=22743 There’s a Where To Buy Link on that page if so…


  116. Amy M

    Finally a rye bread recipe I can make for my GF friends!

  117. Rachel @ bb4wa.com

    I just made this bread and it is not dark by any stretch of the imagination. I baked it in a 7x5x2 Pyrex baking/storage dish and even though it’s not as tall as Elana’s, it holds together well. I spread some ghee and wild blueberry fruit spread on it and it was delish.

    I would like to mention that if you make any of these recipes with Flax meal, be sure and drink a lot of water. Flax sucks up moisture and if you don’t drink enough water, you could end up with disastrous results in your tummy.

  118. Anna


    Thank you so much for this recipe. I have been on a strict anti-candida diet and this bread is a savior! I substituted the agave for stevia, the oil for butter, and added some vanilla extract and cinnamon. It’s fantastic!

    many, many thanks..

  119. Sandy Eason

    Rye bread is my weakness & I was having trouble going gluten-free mainly because of my passion for it. I am THRILLED to find this recipe & will try it shortly!

    Looking forward to receiving the gluten free breads cookbooklet! Thanks for your website!

  120. Alchemille @ alchemille.etsy.com

    I read that chia can be used like flax seed, I haven’t tried it yet though. But I think you need to use less.
    Another substitute is camelina (false flax).

  121. That was a fabulous recipe the pic only made my mouth watering, i have make out some time and try out this dish, thank you very much for the recipe.

  122. Hi Elana,
    I made a fantastic loaf of your bread that is anti-candida as one reader above did(also using butter, mixing liquid Stevia with the eggs, and using egg whites). I happened to use golden flax meal so the loaf was a warm honey color. Doing 1.5x the recipe yielded 24 thin slices – I had sandwiches and toast for over a week! I’ve linked the recipe to my anti-candida blog :)

  123. Laura Formholtz @ rlformholtz.com

    I just love your recipes because my daughter and I both have to eat g-free.
    I made some eggplant parmesean for lunch and then I thought I might like to find a rye bread recipe. I am going to try yours in a just a moment.

    Please enter me into your drawing as almond flour is one of the main things we use.

  124. Sylvia Wildflower Smiles

    WOW! that was so good my Vegitarian-who-wont-eat-his-vegetables-and-picky-GF-husband LOVED it! and i replaced the caraway with fresh chopped rosemary and used sunflower oil! thanks! this website has helped me LOVE GF eating!

  125. Charlene Ribera-Pepin @ charpics.net


    I couldnt find the link to the glass loaf pan. Can you give it to me?

    My cousin turned me on to your website and I am THRILLED tp know I can cook like this without carbs!I am not celiac but do have a sensitivity to all things carb. while I can indulge a couple times a week, I don;t like to b/c I get very bloated and gain a lot of weight when I do.

    Thank you for such a wonderful resource! I want to buy your book shortly.

  126. Just took a loaf of this out of the oven, let it cool a bit and made a chicken sandwich with what was leftover from last night’s grilling. All I can say is WOW! My loaf was not as dark as I used golden flax so it is a beautiful honey color. I used 1 1/2 TBSP of the caraway seeds which was not to over powering but added a nice “rye” flavor. My loaf pan is almost the size that was suggested; I used a 4 X 7.5 and although it is a bit longer and not quite as high, the flavor is perfect. I only baked it for 30 minutes exactly. Nice recipe that I am sure to make again and again. Thanks Elana!

  127. Catherine

    I made this bread 3 days ago and have enjoyed toast for breakfast ever since. I doubled the recipe and baked in a regular loaf pan for 45 minutes. Crust is lovely, and the inside is a moist, bready texture. Starting a new job this week, and I’m looking forward to the soup and sandwich combos that will be filling my tiffin tin! Thanks Elana.

  128. Hi Elana – While I was searching for GF information I came across this site (http://eatdrinkbetter.com/2009/10/22/the-only-all-purpose-gluten-free-flour-mix-youll-ever-need/) with a familiar looking photo. It took me a while to realize that it was the same picture of your dark rye bread but I didn’t see anywhere in the post where you were credited. And the post wasn’t even on flax or almond flour.

  129. Just saw the photo credit on the bottom of the post. Sorry!

  130. Sabrina

    I made this bread tonight and LOVED it. So happy to have found your site!

  131. Lorraine Prata

    I love this bread! I found a 6 1/2 x 4″ glass loaf pan — it’s the lid to my butter dish. Here’s the link: http://www.surlatable.com/product/id/128776.do?affsrcid=Aff0001
    Thanks, Lorraine

  132. Ashley Gaines

    Has anyone tried these recipes with a breadmaker?

  133. Cibi

    Made this over Christmas to use for my stuffing base. I’m celiac and my mom does the Paleo diet and we both loved it! Rye bread was my favorite during my gluten days – I think I will be making this recipe often!

  134. susan

    I made this today and I love it I was wondering how many carbs it has?

  135. Charlene

    I tried making this in my breadmaker today on the “express” selection. It cooked properly and tastes good. However, there is a large volcano-like hole in the middle of the bottom of the loaf where the stirring paddle was. I’m guessing but I think what happened is the eggs in the batter begin to set up during the heated “mix” and/or “rise” part of the cycle and then the turning of the paddle carves out the large hole. There are only a few slices on either end of the loaf that are full pieces without the volcano hole. Checking other recipes in my machine’s owner’s manual, none contain more than 1 egg.

    • Charlene,

      My bread recipes need to be baked in the oven, as you see, they are not designed to be made in a bread maker.

      If you try this recipe again using the oven, I hope you’ll stop by and let us know how you liked it.


      • Charlene

        I’ve made this bread several times before in a small Pyrex loaf/storage dish and like it very much. I was just trying to answer Ashley Gaines’ question of November 11, 2010 since I found myself housebound by the bad weather.

        Thanks for the recipe.


  136. imnonerd

    This was absolutely wonderful! I can follow a recipe just fine and can even improvise when necessary but, when it comes to baking I understand it to be a completely different matter. My question is…I would like to double this recipe. Is it just as easy as doubling all ingredients? Or would you have any recommendations for doing that? Thanks for all the hard work! It is appreciated!

  137. dominica

    this is seriously the BEST rye bread i’ve ever had!

  138. Star

    I found my little loaf pan at the Dollar Tree store! For a buck it was non stick and everything. I am going to buy more as I also bought a pie pan, an ornate pie pan and a little rectangular pan and they all fit in my Nuwave oven perfectly!

  139. B

    Very nice flavor and forgiving recipe. I used a tsp of plain sugar instead of agave, and a silicon pan I had lying around for oversized muffins. Increased heat to 375 to compensate for silicone, timing same. In 30 minutes I had 4 golden biscuit-size breads. Beautiful brown crust, moist on the inside. The shape is not great for sandwiches, but perfect for the dinner table.

  140. Carol Todaro

    I have a vintage Pyrex pan that is exactly the right size. It’s not clear glass, but is the white Pyrex with another color on the outside. I know it’s from the 50’s because it was my Mom’s. I just saw a similar one on ebay. I have seen them in antique and vintage stores too.

    Be careful with vintage Pyrex, however, because I’ve read that if it is chipped or has deep scratches you shouldn’t use it because it can shatter or explode easily while hot or if bumped while hot. It’s got to do with the nature of the Pyrex glass in that it doesn’t expand or contract so sort of has pressure built into it.

  141. Annabelle

    This turned out fabulous! I only wish it were bigger for the reuben sandwiches I am making tomorrow.

  142. sue

    I love this bread! I think it’s because of the carroway seeds. I’ve been making it in my regular 7.5-inch loaf pan and the slices are very small, but with almost no carbs per slice, I can have many! I measured the mini-loaf pans that I use for gifts, but they’re smaller than the 6.5, 4-inch measure so I haven’t tried to use them. Any more info on the regular size pan? If not, can the measurements be changed to fit a 7.5 loaf pan?

  143. Katie

    How did you get yours to rise so much? I’ve tried this recipe a few times and it never rises at all, even if I whip the eggs for 5 mins until they are nice and fluffy. Any suggestions?

    • sue

      I’m now making a double recipe in the same regular-size loaf pan; the slices are larger but still not to the top of the pan. I really beat the eggs, too. I don’t think there’s a way to make the slices large since there’s no yeast in the recipe.

  144. Beth

    Thank you for this recipe! I tried this “rye” bread last night and absolutely loved it! Loved it plain. Loved it with butter. Loved it toasted. Loved it for grilled cheese! (Yes, we almost ate the whole loaf.) So far, this is my new favorite.
    I have only recently discovered my gluten sensitivity and have been experimenting with baking. I used to be a big time bread baker. (I even ground my own flour!)
    I am so excited to try more of your recipes.
    I already have both of your cookbooks. Please write another! I will be the first in line for it!

  145. Farah

    When I tried the recipe with your exact proportions, it tasted a little “eggy” to me. So I’ve experimented and found a revised version that I like a little better: I use one-and-a-half times the proportions of all the ingredients EXCEPT the eggs (which I keep at 3) and the flaxseed meal (which I double to 1-1/2 cup). Also, instead of 1-1/2 cup almond flour, I do half buckwheat flour and half almond flour (i.e. 3/4 cup of each). Finally, instead of caraway seeds, I use sunflower seeds and pine nuts. The result is something approximating your bread, but with a heartier, nuttier taste, and a little thicker. I don’t know if there’s a reason you don’t use buckwheat flour, but it is gluten-free (despite the name) and VERY low glycemic, so it’s one of the healthiest flours you can bake with. Would love to see a recipe with that some time. Thanks!!

  146. resonnant

    Not sure why it’s so hard to find a 6.5″ x 4″ loaf pan, but it sure is.
    Can the recipe be doubled and go into a regular loaf pan?

  147. sophie

    maybe the recipe should be reworked so that it can be baked in a pan everyone has…

  148. Gina G

    Just made this bread today and it was so easy and so delicious! I happened to have a clay flower pot style baking pan that worked perfectly. Thanks!

  149. elana, thank you! this bread has saved my protein hungry mornings! i have recently posted a link to this recipe in my blog, i hope it adheres to all of your standards listed at the bottom of the site. if not, i will be happy to change. http://sproutinghealth.wordpress.com/2012/02/04/juice-an-ammo/ is the link to the post. thank you again, have a fantastic day!

  150. judy

    Thank Heaven for this recipe. It is so difficult not having a slice of toast for breakfast!! Thank you, Thank you, Thank you!!!

  151. Charlotte Henley Babb @ charlottehenleybabb.com

    This looks fabulous. I’m going to try baking it.

  152. Joanna

    Found the perfect glass dish on amazon.com, just a hair different in size so I think it would work beautifully. Made by Marinex, its listed as a “7-Inch Butter Dish” and the description says:

    Prepare, cook, serve, and store in the same cooking vessel
    Freezer to oven to table to refrigerator
    Use in conventional or microwave ovens
    6-3/4″ x 4-1/4″ x 2-5/8″


    Tried “butter dish” as a search instead of loaf pan after seeing an earlier post where Lorraine Prata mentioned using the lid to her butter dish. The link in her post no longer works and I didn’t see anything at the site that looked like a loaf pan, so tried amazon.

  153. Lovely recipe! A friend sent me this recipe and I made it to go with my “paleo” Easter dinner last night. I wanted to have some sort of bread/muffin to go with dinner. It was the first time I made it and everyone was surprised at how great the texture and taste was. I was able to find some foil mini loaf pans and I made two little loaves with your recipe. :)

  154. Dale Berman Garfinkel @ none

    Changed out some things to make it more RYE tasting thanks to my sister Leslie:

    Dark “Rye” Bread

    1 cup blanched almond flour
    ¾ cup golden flaxseed meal( –or sub with 1/2 cup flax, add in 1/4 cup quinoa or (1 TBLSP coconut flour and 1 to 2 TBLSP Pysllium husks)
    ½ teaspoon celtic sea salt
    ½ teaspoon baking soda– (baking powder instead)
    ¾ teaspoon cream of tartar (leave out if using baking powder)
    3 eggs
    2 tablespoons olive oil–( sub out for coconut oil, melted or liquid)
    ¼ cup water ( a bit more if needed)
    1 teaspoon agave nectar–(sub with 1 to 2 TBLSP molasses-to taste)
    1-2 tablespoons caraway seeds
    (add 1 tsp unsweetened cocoa)
    (add 1 tsp instant coffee)
    (add 1 or more tsp dried onion flakes, reconstituted in a bit of water–yummy)
    (add 1 TBSP apple cider vinegar)

    In a large bowl mix dry ingredients except caraway seeds.
    In a smaller bowl combine wet ingredients.
    Stir wet ingredients into dry, (adjust liquid as needed)then mix in caraway seeds
    Allow batter to sit for 1-2 minutes to thicken
    Grease a 6.5 x 4 inch baby loaf pan and pour/scoop batter in (if using a reg loaf pan, it will be small)
    Bake at 350° for 30-35 minutes or until done
    Cool and serve
    SLICE in small 1/4 inch slices and store in the fridge, will keep for about a week and a half.
    Adding the onion, instant coffee and cocoa make it much more rye tasting.

  155. Susan Saposnick

    My friend loves your website and recipes. She gave me lots of great information. I am a newby to gluten free and need lots of good information.

  156. Cathy

    Wow! This really tastes like rye bread! It must be the caraway seeds.

  157. Catherine

    what is cream of tartar and are there any substitutions? thanks!

  158. Katie

    Is this the pan you are looking for? You can order it online only, from Target.


  159. Wendy Darrow

    I doubled the recipe and baked it in a standard loaf pan, adjusting the bake time to 50 minutes.

    Fantastic recipe! Flavor was outstanding! 2 Tbsp caraway seeds were perfect amount for that “rye” flavor.

  160. I very happily made this recipe today. Used maple syrup vs honey. Used slightly wet fingers to very gently smooth the top a touch before baking. It is just simply delicious. I may not have had it on a high enough rack, since it wasn’t browning, so I broiled it for about a minute to get a little color.

    Gret plain, with butter, and dipped in stew. Thanks!!

  161. Petra

    Lovely bread. I have been searching for one grain free long time. I love your website and all your receipts. I made few of your desserts and all were so tasty even for “normal food” eaters.

  162. Bree

    LOVE this recipe!!! The taste is incredible, I used the larger portion of caraway seeds and loved it. Though..due to my oven and elevation I had to bake it for 50 min.

  163. Susan

    Can I substitute Truvia for the Agave or is there another sweetener that I can use that is lower carb?


  164. Len Teresinski

    I just recently purchased your book and baked my first loaf of bread with all the ingredients you suggested. It turned out great.
    However, I purchased two steel 7 x 3.5 loaf pans for $5.99 and a 6.5 x.4 aluminum loaf pan for $4.99 at Cook’s Corner in Green Bay, Wi. They have a website. If you grease the pans properly, they work just fine. Thanks.

  165. Barbara Ferrante

    Can I make this in the magic loaf pan recommended you use for paleo bread.????

  166. Petra

    I keep making this bread since I discovered it. I missed bread in my diet. Thanks

  167. Dennis

    I tried this but the .25 cup of water seems way off !

  168. daz

    I just made this recipe, I was looking for a recipe that didn’t require me to separate TEN EGGS!

    I was skeptical, but it is REALLY good. Thank you so much! definitely will make again. I added pumpkin seeds atop just because I had some.

  169. Viv Webb

    Have to try this!!!!! Looks so good. I love rye and caraway bread!!!!!

  170. lucienne

    just learning about alternatives to grains and so enjoying your website, would love to receive the coconut flour cookbook to improve my health

  171. Terry Sz

    This bread looks really good! Must try it.

  172. Joe

    Have you tried this in a bread maker, looks like it may work also. I am going to try.

  173. ann

    If I need to change the almond flour for another flour because of an allergy to nuts.. which gluten free flour would you recommend substituting? Thanks so much.. can’t wait to try the recipes!

  174. Jo miller-frost

    Where can I find nutritional values. I was trying to put this in a calorie counting recipe builder and no such luck! Suggestions? I need this for an experiment for my kids. Thank you!

  175. Erez

    When I bake this bread it’s never coming dark as in your picture :(
    Is that the flax seeds (I’m using golden flax-meal per your recipe) that should make it darker?
    Also, if I don’t have this mini pan can I use the larger pan with x1.5 ingredients?

  176. Allison W

    Hello! I am really excited to try this recipe, however, I really want to form the bread into balls and bake them. Is this going to destroy them? I much prefer a small, ball type loaf, but I don’t want to destroy the bread!

  177. Jennifer O

    I just made this bread – in fact, am enjoying it for breakfast with a hard-boiled egg right now : ) I am really happy with the result; it is light, moist & nutty.

    I did make a few small changes: Because I am using a standard loaf pan (25 *12.5cm / 9.8 vs 5 in), I doubled the recipe. I also used blackstrap molasses instead of the agave / honey, as I know molasses is used in traditional dark rye & has some nice nutritional benefits. Lastly, I used baking powder & baking soda (found a conversion online). However, my bread looks a little flatter than Elena’s, not sure if it has do to the loaf pan, or slight ingredient change. Its not an issue, the texture is lovely – just pointing it out. Because I doubled the recipe, the bread took 35 minutes at the same temperature.

    This is the first of Elena’s recipes that I have tried; I will definitely make this again & try others. Thanks for providing such a fantastic range of recipes that use healthy, quality ingredients.

  178. sheila

    Oh my word! I’m in love! Now I just have to show some restraint and not eat the entire loaf myself….in one sitting!
    Thanks for such a simple and doable recipe that actually tastes GOOD!
    At long last a delicious catalyst for butter!!!!

  179. Hanna

    This bread is brilliant. We live in Switzerland and our range of GF products is so limited and I really couldn’t manage to spend hours making GF bread with 30+ ingredients in it and waiting hours for it to be finished. This is an excellent recipe, made in minutes, nutritionally superior to what we can buy and tastes great. My little Celiac is so so happy. Thank you.

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  181. Jan Abell

    I made this bread yesterday and it turned better than I had hoped. I doubled the recipe and used a regular loaf pan. Cooked 45 min at 350 then an additional 20 min at 375. I can’t wait to make a rueben sandwich. Thank you for this wonderful recipe.

  182. Tiina

    I made this today with golden flax meal because its what I had on hand. seriously tasty. I’ll be making this again.

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top