Does anyone have a decent recipe for gluten-free bread or rye bread please?

That about sums it up, I tried a couple off the wire but not too good... perhaps someone has a dusty old  home-made and filled with love cookery book stashed away somewhere?? :throb:

Bread making is a life time hobby for me, so I have more than a few, but I'm pretty sure they all call for at least some wheat flour. You could try eliminating it, but you will likely end up with a heavy bread since the gluten protein is what gives bread it's lightness as it traps the CO2.

Thanks for that Kev... bread making is an art which most of us take for granted... it's a staple, and it's just "always there"
I'll keep looking on the wire until I find one that looks like it could work...thanks again though

It's been a while since I've made rye bread, but believe it does contain wheat flour.

Hey. Bread illiterate. How about one for the dark brown bread a some of the national steak house chains?

The problem is finding one that has no gluten and is still bread like. Gluten is a protein, when worked, it forms elastic strands. Those strands give bread it texture, and by trapping the gas it's lightness.

OK, here is the one with the least amount of wheat flour. Keep in mind that rye bread requires a loose (wet) dough. And gently kneed for no more than about 6 minutes. I have simplified it a little and converted the measurements from weights to volume. Water volumes can vary slightly depending on how much moisture is in the flour.

Starter
1.5T Rye Flour
1T Water
1 tsp yeast

Mix to a paste, allow to rise about 6 hours.

Basic Sour
7//8 cup Rye Flour
3/8 cup water
All of starter

Disperse starter in water, then add flour. Constancy should be a stiff paste. Allow to ripen overnight. Dough will be domed when ready.

Full Sour
2 1/4 C Rye flour
1 C Water
All of Basic sour.
Treat as above, should be a loose paste.

Final Dough
4 1/8 C Rye Flour
3/4 C Bread (hard WHEAT) flour
1 3/4 C Water
1T Salt
1t Yeast
All of Full Sour (You may reserve 1 tsp to start the next batch) Dough will be sticky, that's OK, that's how rye bread should be.

Let rise for about 20 minutes, divide and shape into loafs. Let rise for about 1 hour. Place about an inch of water in a baking pan at the Bottom of oven. Bake at 490 for 10 minutes. Turn heat down to 410 and remove water pan if any is left. Bake for 40 to 50 minutes. Allow to cool fully before wrapping. Best texture after the next day.

You could try all rye flour or a flour substitute for the wheat flour.

Thanks