Gluten-Free Vegan Rye Style Sandwich Bread
This Rye Style Bread will fool even the most skeptical of eaters. Perfect for deli sandwiches or toasting with butter and jam in the mornings!
Average Rating:
5 / 5, 2 votes

Servings: 12
Prep Time: 90 Minutes Minutes
Bake/Cook Time: 70 Minutes Minutes


4 Cups (563 grams)

Authentic Foods Steve’s GF Bread Flour Blend

1 packet (7 grams)

Instant Yeast

1/4 1/8 teaspoons (2 grams)


1/2 teaspoon (1 gram)

Authentic Foods Rye Flavor

3 Tablespoons (23 grams)

Caraway Seeds

3 1/2 Tablespoons (42 grams)

Light Olive Oil (plus more for brushing)

2 1/2 Cups (563 grams)


3-4 Tablespoons



  1. Grease one 9 inch x 5 inch loaf pan and line bottom with a thin even layer of cornmeal.
  2. Combine Steve’s GF Bread Flour Blend, yeast, salt, and Rye Flavor in mixing bowl. Measure out the caraway seeds and set aside.
  3. In measuring cup combine water and light olive oil. With your electric stand mixer on low with the �dough hook attachment, slowly add liquids to dry mix.
  4. Mix on low until liquid is absorbed then increase speed to medium and mix until smooth dough is formed, 3-5 minutes. Scrape down sides as necessary.
  5. Once dough is smooth and evenly combined reduce speed down to low and add caraway seeds. Mix until evenly distributed throughout dough.
  6. Remove dough from mixer, knead lightly and shape into a loaf. Drop into loaf pan and cover in plastic. Allow to rise in warm area until doubled in size, 45 minutes to 1 hour.
  7. While loaf is rising preheat oven to 425F.
  8. When loaf is ready to bake brush top with additional light olive oil and place immediately in oven. Bake for about 65-70 minutes. Top should be evenly browned and sound hollow when tapped.
  9. Remove from loaf pan and cool completely on cooling rack before slicing.


Reviewed on 2/5/2019 by Karen
I made this bread last night. Fabulous! I didn’t have the rye flavor, so I ground some caraway seeds in the spice grinder and added to the flour. I baked the loaf in a Le Cruset round Dutch oven. The crust was heaven—just like I remember Jewish rye, maybe better. My non gf husband announced the bread did not have the heavy, dense texture he notices in commercial gf bread. Not sure if this loaf will ever make it to the freezer!

Reviewed on 11/9/2019 by Michele
I have baked this four times now, three in the oven and one in my breadmaker. I do use the rye flavoring. This has become, for me, a no-fail, delicious loaf of bread. I can count on it being perfect every time. Now I serve it with soups and stews and whenever I have company. People are astonished that it is gluten-free. SOOOOO YUMMY!! I can eat "rye" bread again! I can have Reubens again!!!

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