Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Rye Bread Craving

imsohungry

Recommended Posts

imsohungry Collaborator
imsohungry
Posted

Hi guys,

I'm soooo craving rye bread...oh, I used to love it.

Anyone have a recipe that remindes you of "the real thing."

I used to eat those onion hamburger-type buns too. (I think they are made by Pepperidge Farm Bakery)...they have black flakes of onion on top. Anyone know what I'm talking about?

I would really appreciate any recipes that may ease my craving for these "specialty breads."

Thanks so much! :) -Julie

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


sickchick Community Regular
sickchick
Posted

Hi Sweetie!!

I have had no luck finding anything "whole grainy" I think the first loaf of bread I attempted to make was a Bob's Red Mill bread mix and it made me gag. It was atrocious!

I wish you luck! Will check back to see if someone has found something:)

lovelove

sickchick

luvs2eat Collaborator
luvs2eat
Posted

Mr. Ritts in Philadelphia had a really good gluten-free rye bread. I think you could google 'em and find some!

jkmunchkin Rising Star
jkmunchkin
Posted

The Grainless Baker has an incredible mock rye bread. I eat it all the time.

Open Original Shared Link

imsohungry Collaborator
imsohungry
Posted
  • Author

Thanks ladies! Ya'll are awesome B)

I think I may order both brands since they come so highly recommended!

I may go ahead and stock up on some other food too...hate to spend the money, but I still can't find my dam* cookbooks. <_< (excuse my language) :P

Collette,

Thank you darling. :)

Happy gluten-free baking...I'm going cybershopping! -Julie

RiceGuy Collaborator
RiceGuy
Posted

Whenever I want a "rye" type bread, I just add caraway seed to a bread recipe. That's the major distinguishing part of the flavor of rye bread anyway. If you want a dark, whole grain, add t'eff and/or buckwheat flour to your recipe. I've also added onion, which does taste nice IMHO.

jkmunchkin Rising Star
jkmunchkin
Posted
Thanks ladies! Ya'll are awesome B)

I think I may order both brands since they come so highly recommended!

I may go ahead and stock up on some other food too...hate to spend the money, but I still can't find my dam* cookbooks. <_< (excuse my language) :P

Collette,

Thank you darling. :)

Happy gluten-free baking...I'm going cybershopping! -Julie

If you're going to order from The Grainless Baker, I would also highly recommend ordering the graham crackers and the cinnamon raisin bread. Those are my other favorites from them.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


imsohungry Collaborator
imsohungry
Posted
  • Author

Oh, I LOVE cin./raisin bread! :D

I also love country/southern biscuits, cheese bread, zuchinni muffins...yummy.

Riceguy,

I was wondering about the caraway seed. I was going to google it yesterday to confirm it was gluten-free. I'll gladly take your advice! B)

I wasn't sure if I'd get any responses to this thread; I'm so tickled you all offered suggestions. ;)

Happy baking. -Julie

myst Newbie
myst
Posted

Hi,

I've been lurking here for quite some time. When I saw this thread I just had to post my recipe for Mock Rye Bread. It's an adaptation of Lorka's bread. Thanks, Lorka. :D

Hope this helps.

Mock Rye Bread

This is so, so close to the German onion rye bread I remember from when I was a kid. The company stopped making it, so I haven't had it in years.

Dry Ingredients:

1 1/4 C gluten-free flour (sorghum, amaranth, buckwheat, brown/white rice flour - or a combination - I usually use sorghum or amaranth)

1 C starch (arrowroot, tapioca starch, or any combination of arrowroot, tapioca starch, potato starch or cornstarch

imsohungry Collaborator
imsohungry
Posted
  • Author

Thanks so much myst! I'm glad you started posting...welcome! :)

I need to buy some of the ingredients, but this is a recipe I will definitely print and try!

Before I went gluten-free, I used to eat rye bread quite frequently. Since this time, I've kept myself distracted with other breads.

But now, my rye craving can't be denied! :rolleyes:

Happy baking. -Julie

  • 1 month later...
Ursa Major Collaborator
Ursa Major
Posted

I just copied the recipe and will try it, I how hope it will help me stop missing my German rye bread so much!

ksymonds84 Enthusiast
ksymonds84
Posted
Whenever I want a "rye" type bread, I just add caraway seed to a bread recipe. That's the major distinguishing part of the flavor of rye bread anyway. If you want a dark, whole grain, add t'eff and/or buckwheat flour to your recipe. I've also added onion, which does taste nice IMHO.

This is what I do as well. I also add a tablespoon of molasses for a richer color and flavor.

Juliebove Rising Star
Juliebove
Posted

I have bought two different kinds of faux rye bread. One was very good the first time I tried it. After that, I could not get a loaf to bake right. Remained wet inside. :angry:

I didn't try the other one because it had milk in it and we're allergic to milk.

MaryJones2 Enthusiast
MaryJones2
Posted

Trader Joe's makes a really good gluten-free Ryeless Rye (especially when it's toasted).

Sweetfudge Community Regular
Sweetfudge
Posted

Funny, I've been craving rye bread too. I rarely ate it pre-gluten-free, but for some reason it's just been on my mind lately :)

Gonna have to print this recipe and give it a try.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,088
    • Most Online (within 30 mins)
      7,748
    Charlotte8910
    Newest Member
    Charlotte8910
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Years of testing - no real answers

      By trents · Posted

      Thanks for following up with us on the results. This might be helpful to you now:  
    • Kiwifruit
      Years of testing - no real answers

      By Kiwifruit · Posted

      Hi I just wanted to update you all and let you know that I finally have my diagnosis. 2 weeks ago I had my third gastroscopy and the biopsy confirmed the damage. Thank you for giving me the information I needed to advocate for myself when I a was a feeling so lost!
    • Scott Adams
      Celiac Disease and Mild Chronic Gastritis

      By Scott Adams · Posted

      I agree that the gastritis may go away after you've been on a gluten-free diet for a while. If you are concerned, it might make sense for you to do a follow up biopsy after  a year or so on a gluten-free diet. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Testing for celiac

      By Scott Adams · Posted

      Getting tested for celiac disease is a valid concern, especially given your history of microscopic colitis and the potential risks associated with undiagnosed celiac disease, such as cross-contamination, nutrient malabsorption, and increased cancer risk. Since you’ve been gluten-free for years, reintroducing gluten for the standard celiac blood tests or endoscopy would be challenging, as it requires consuming gluten for several weeks to months, which could worsen your symptoms and disrupt your daily life. Gene testing (HLA-DQ2 and HLA-DQ8) through a lab like EnteroLab could be a helpful first step. While these genes are present in nearly all celiac patients, having them doesn’t confirm celiac disease—it only indicates genetic susceptibility. If you don’t have these genes, celiac disease is highly unlikely, which could provide some peace of mind. However, if you do have the genes, it doesn’t confirm celiac disease but suggests further testing might be warranted if you’re willing to undergo a gluten challenge. Another option is to discuss with your doctor whether a follow-up endoscopy or other non-invasive tests (like stool tests for gluten antibodies) could provide insights without requiring a gluten challenge. While a formal celiac diagnosis can be important for ensuring strict dietary adherence, access to gluten-free options in hospitals, and monitoring for complications, it’s also worth weighing the risks and benefits of reintroducing gluten. If you’re already strictly gluten-free and managing your symptoms well, the urgency of a formal diagnosis may depend on your personal health goals and concerns. Consulting a gastroenterologist familiar with celiac disease and Microscopic Colitis can help guide your decision.
    • Scott Adams
      Glutening symptom? oily stool

      By Scott Adams · Posted

      Steatorrhea (oily or fatty stools) can indeed be a symptom of malabsorption, which is often linked to gluten exposure in individuals with celiac disease. While it’s possible that a single glutening event, like cross-contamination at a restaurant, could trigger temporary steatorrhea, it’s also worth considering whether there’s a more chronic source of gluten exposure, such as in medications or ongoing dietary mistakes. Since you’ve been less careful recently and experienced this symptom after eating out, it’s plausible that the fries or other cross-contaminated foods could be the culprit. However, if the steatorrhea persists, it might indicate ongoing gluten exposure or another underlying issue, such as pancreatic insufficiency or bile acid malabsorption. Until you can see a GI doctor, it might help to strictly avoid any potential sources of gluten, including cross-contamination, and monitor your symptoms. If the issue continues, it’s important to investigate further, as persistent steatorrhea can lead to nutrient deficiencies. In the meantime, keeping a detailed food and symptom diary could help identify patterns or triggers. Good luck finding a new GI doctor—hopefully, they can provide clarity soon!  
×
×
  • Create New...