I have a gluten sensitivity and anytime I eat something that contains gluten I am literally in pain. So the only way to avoid pain is not eating gluten. Although a gluten-free diet is not that bad, it has some challenges, especially when baking. Gluten helps the dough to rise and gives this chewy texture to baked goods, therefore, making a good gluten-free bread is not that easy. I tried numerous recipes and I was not very impressed. Bread tended to be crumbly and did not taste great.
Until recently when I discovered gluten-free “rye bread” recipe. Everything looked so simple and bread had a great taste. It asks for eggs, sorry vegans. You might try with a vegan egg although I don’t think it will work as flax seeds are part of the recipe. This bread tastes like “rye bread” mostly because of caraway seeds that give it this hearty flavor. I tried with fennel as well but it was not as good.
This recipe states you can get 12 slices of bread but I am using a slightly bigger loaf pan and my bread is flatter. I cut it into “ciabatta” looking like rectangles. Each rectangle is cut in half so I can make a sandwich. I tried to toast it as well. It gets a bit crumblier but still tastes great.