Thrilled to hear it, Mr G! Nothing better than a loaf coming out in one piece… Except for it tasting just as good, of course 🙂

Have a slice for me, please!

I’m thrilled it worked out for you, Jane! Impossible to know what is/was different, especially when weighing the ingredients, but it worked perfectly and that’s what matters. Please enjoy a sice for me, and have yourself an amazing Holiday season. Cheers 🙂

Great to know, Norma, thank you so much for sharing. Rye flour definitely lends a healthy amount of color, so that’s to expected. As for gluten free breads, my typical experience is a chewier result – which only rarely isn’t enjoyable.

So glad you took the challenge on, and seemingly got a favorable result from it. I truly hope everyone will enjoy!

Audrey- I made the standard and gluten free recipes this week-end. Chose to use the 1 3/4 cup GF Flour and 1/2 cup of buckwheat. Oat milk instead of rice milk (no one has Celiac). I added two tablespoons of applesauce to help with how these flours can leave the bread dry after baking. Was careful not to over back. My husband was very happy and said the texture of the GF version was a bit more chewy than the standard recipe.

I think it’s a palatable taste and texture. The only visible difference with exchanging the rye flour out is that the finished bread is much more pale.

Simon, thank you for the feedback. I will be trying a test batch this week-end.

Great tips and advice, Simon. Thank you!

If i may offer some advice- as a professional baker. I make this bread frequently and veganized it with soja milk and agave syrup. Rice milk rarely achieves a good outcome in cakes and pâtisserie. It contains so little protein which does not support the gluten structure at all. I actually tried using rice milk once but all the cakes ended up sunken. Oat or ideally soya milks work best if you are looking for dairy free. I do use sarrasin flour in bread but find that it requires a structural support like psyllium but now we are veering off the recipe altogether! Maybe just test it with sarrasin.

Norma, thank you so very much. I absolutely love that you share this beautiful and traditional pain d’epices with your students. I truly hope they enjoy it.

So, onto the question – I wish I had a solid answer based off first hand experience, but I don’t. That said, the sheer amount of rye flour (which is glutenous) gives me hesitation. And I also appreciate that due to the amount of honey (which isn’t cheap) experimenting with this recipe isn’t ideal either. My honest opinion is this… I would either use 2 1/4 cup of gluten-free flour (meaning, only GF flour) or 1 3/4 cup GF flour and 1/2 cup sarrasin.

Again, I can’t vouch for the final product. It will obviously change the texture of the cake, and perhaps even the baking time will need some asjustment, but these would be the options I’d use if experimenting.

I hope it goes very well if you do try, and I would love to know the results. Merry Christmas to you and all your students!