Eureka! I think I've finally perfected a recipe for a nutritious, grain-free, gluten-free alternative to caraway rye bread. I know you're going to like it. It's grainy and dense, like a whole-grain bread.
One of my favorite foods ever is a grilled Reuben sandwich with corned beef and sauerkraut on caraway rye bread. But, since going gluten & grain free, enjoying that hasn't been possible... until now! (Gluten is found in wheat, barley, and rye grains.)
This bread also makes an incredible grilled cheese sandwich. If you are dairy intolerant and haven't tried raw cheese (which is unpasteurized), you may be able to digest it. (See my post about raw dairy.) I can even find raw cheddar at my local Kroger in the health-food refrigerated section. YUM!
Caraway "Rye" Sandwich Bread
Preheat oven to 350 F.
Grease a small glass loaf pan (8X4")
1) Mix dry ingredients well -- a whisk works fine.
2) Add wet to dry, and combine well.
3) Pour batter into loaf pan.
4) Bake for 45 minutes, until it springs back when you touch the top and it is visibly browning.
5) Cool completely and cut into slices. YUM!
(The bread doesn't rise very much, so the pieces will be short. Store in the fridge.)
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