Dark "Rye" Bread recipe

Dark “Rye” Bread

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.

Have a lovely weekend everybody!

UPDATE: This giveaway is now over. The winner of The Gluten-Free Almond Flour Cookbook was Kandy. Thanks to everyone who participated!


  1. Wendy says

    I Love this bread.I mix some coconut oil with cocoa powder and a bist of ahorn sirup and put it on one slice. .
    Mumm so yummy .Thank you for your Great recipe.
    ?? Wendy

  2. julzebluze@rocketmail.com says

    I discovered this recipe on Monday, bought the ingredients yesterday, and have just sat down to eat a slice having baked a loaf this morning. It. Is. Amazingly. Good!

    The taste and texture reminds me so much of a ‘Rustic loaf’ I used to buy in my pre allergy days, from my local bakers. It was so good and so popular, there would be a queue before the shop opened. I really missed that bread. But not any more!

    Having not being able to eat gluten for the past few years, and now cannot eat ANY gluten free breads either, this has rescued me.
    I used all the ingredients except the cream of tartar, and used a larger loaf tin than stated as I didn’t have the smaller one, but due to the mixture being quite firm, I made a slightly shorter loaf no problem.

    I now need to wrap the rest of the loaf and hide it before I eat it all!

    Elena, you have my absolute thanks for your talent and skill in the creation of this and other recipes that I’ve yet to discover (very soon).

  3. Tiina says

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

  4. Jan Abell says

    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.

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  6. Hanna says

    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.

  7. sheila says

    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!!!!

  8. Jennifer O says

    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.

  9. Allison W says

    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!

  10. Erez says

    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?

  11. Jo miller-frost says

    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!

  12. ann says

    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!

  13. lucienne says

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

  14. daz says

    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.

  15. Len Teresinski says

    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.

  16. Susan says

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


  17. Bree says

    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.

  18. Petra says

    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.

  19. says

    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!!

  20. Wendy Darrow says

    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.

  21. Susan Saposnick says

    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.

  22. says

    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.

  23. says

    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. :)

  24. Joanna says

    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.

  25. judy says

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

  26. Gina G says

    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!

  27. resonnant says

    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?

    • says

      hello! i had a similar problem, and then just made a makeshift “pan” out of tinfoil and it was great! just put the double layered tinfoil “pan” on a regular baking pan so it does not fall. or maybe muffins if you dont want to try doubling it?

  28. Farah says

    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!!

  29. Beth says

    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!

  30. Katie says

    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 says

      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.

  31. sue says

    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?

  32. Carol Todaro says

    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.

  33. B says

    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.

  34. Star says

    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!

  35. imnonerd says

    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!

    • says

      Hi there,

      I haven’t tried doubling this recipe, though with an ingredient as dense and heavy as almond flour, I don’t think it will work and am concerned that the loaf would not cook all the way through.

      Thanks for stopping by :-)

  36. Charlene says

    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.

    • says


      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 says

        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.


  37. Cibi says

    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!

  38. Catherine says

    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.

  39. says

    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!

  40. says


    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.

  41. Sylvia Wildflower Smiles says

    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!

  42. says

    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.

  43. says

    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 :)

  44. says

    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).

  45. Sandy Eason says

    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!

  46. Anna says


    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..

  47. says

    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.

  48. Annetta Black says

    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!

  49. Diane says

    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.

  50. Shurli Manndel says

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

  51. Allie says

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

  52. Carey says

    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!

  53. Carrie says

    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!

  54. Becki Guillory says

    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. :)

  55. Victoria says

    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!

  56. Monkeymom says

    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!

  57. Carey says

    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?)

  58. Monique says

    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.

  59. Barbara Filteau says

    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 says

      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.

  60. Mari says

    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!

  61. Judy Borowik says

    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.

  62. says

    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).

  63. Renee says

    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! :(

  64. Jeanne says

    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.

  65. says

    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!

  66. Halima says

    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.

  67. Jan Magness says

    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!

  68. Fran Danner says

    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

  69. Sharlene Schilling says

    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

  70. Tabitha says

    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.

  71. says

    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.

  72. Jenna says

    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!

  73. Bev says

    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.

  74. says

    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.

  75. says

    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.

  76. camille says

    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.

  77. Cabiria Rosado says

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

  78. Linda says

    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.

  79. Colleen says

    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!

  80. GF Grannie says

    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

  81. says

    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!!

  82. says

    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.

  83. Karen says

    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!

    • jessicia says

      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…

  84. Tanya says

    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.

  85. Beth says

    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!

  86. BOBBIE says

    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.

  87. ds says

    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?

  88. Jeannette says

    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.

  89. Linda says

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

  90. says

    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.

  91. Penny says


    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.)


  92. Theresa Watson says

    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

  93. Iva says

    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!

  94. Kim says

    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!

  95. says

    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.

  96. Karen says

    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…

  97. Tiffany says

    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 :)

  98. says

    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!

  99. Amy says

    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!

  100. Linda says

    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! :)

  101. robyn says

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

  102. Rebecca says

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

  103. Lorain says

    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.

  104. Lisa says

    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.

  105. Trudie says

    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.

  106. Tony Steward says

    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

  107. clc says

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

  108. says

    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.

    • jessicia says

      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 says

        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.

  109. Lili says

    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!

  110. kRis says

    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. =)

  111. Kandy says

    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!!!!

  112. sas says

    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!

  113. Pat says

    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.

  114. Jessica says

    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.

  115. says

    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!

  116. says

    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!

  117. Melody says

    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!

  118. says

    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!!

    • says

      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.

  119. says

    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!

  120. CoconutGal says

    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 :-)

  121. Diane says

    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!

  122. ~M says

    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!

  123. Melissa says

    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.

    • Melissa says

      This is delicious! I can’t believe I’m eating “rye” bread. I’m so excited to have a bread I like for sandwiches. It’s perfect! Now to find the pan:).

  124. Renee G says

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

  125. alicia says

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

  126. Amy Beth says

    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…

  127. Taryn says

    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!

    • Beth says


      If you have a Bulk Barn near by, they have blanched ground almonds. I have been using this for all of the almond flour recipes and it works wonderfully.

  128. Doriantake says

    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.


  129. alicia says

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

    • Carrleigh says

      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…

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