Gluten-Free Rye Bread Recipe featuring a Butter Board

Nothing makes the house smell better than warm bread. After returning home from being away for a few weeks, this was a great way to add some love back into the home. It also gave me the opportunity to create a butter board to serve to some dinner guests. A butter board is something I have wanted to try for a while now. This was a great opportunity and everyone loved it. No one even knew it was gluten-free.

The best part about serving this bread with a butter board is that after the guests leave, you can store the different kinds of butter in the fridge to use for later and this loaf of rye lasts 3-5 days stored on a cool countertop or in the fridge.

A butter board is simple to make. Simply set butter out to rest until it reaches room temperature. Then you press it onto a wood charcuterie board and add different flavors and seasonings. For this, I used local honey and Falksalt with dill. You can read more about creating a butter board here.

Let me know if you try it, and enjoy!


9 inch loaf pan


Parchment paper

Hand mixer

Food scale

Ingredients for proofing your yeast:

1/4c of warm water

2 tbsp honey

1 1/2 tsp of active dry yeast

Dry Ingredients:

275g rice flour (brown, white, or sweet)

80g tapioca starch

70g buckwheat or oat flour

2 tbsp organic cocoa powder

1 1/2 tsp xanthan gum

1/2 tsp salt

1 tsp caraway seeds

1tsp coriander

Wet Ingredients:

3 eggs at room temperature

1 tbsp apple cider vinegar

1 1/3c water

1/4c olive oil

*links to items I use are provided through clickable links above

  1. Begin by combining the warm water, yeast, and honey in a small bowl. Let this sit for 15 minutes to proof.
  2. Combine rice flour, tapioca starch, buckwheat or oat flour, xantham gum, cocoa powder, caraway, coriander, and salt. Then whisk them together.
  3. Add the yeast mixture to the dry ingredients, along with yeast proof, and the wet ingredients.
  4. Mix well with your hand mixer using bread hooks if you have them. If not, regular will be fine.
  5. Mix well for 3-4 minutes.
  6. Line your 9in bread pan with parchment paper.
  7. Pour dough into the bread pan. *The consistency will be more like a batter than a dough
  8. Preheat oven to 350 degrees F/ 180 C
  9. Place dough in a warm location to rise, this will take 1-2 hours. Some days the bread will rise more than others. Setting the dough next to the oven as it preheats is best. Working with bread is never consistent and always different each time. Have patience with it.
  10. Once risen, bake uncovered for 45-50 minutes or when a thermometer reaches 200 F/93 C.
  11. Place bread on a cooling rack, removing it from bread pan once cooled. Letting it cool completely before slicing.


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