Stacy Raphael

Just amazing. Used dough cycle and let it rise an hour. 30 min at 350 and—be still my heart—this rye is a dream. Thank you so much for the recipe. Made EXACTLY as written.

These are amazing and I'm currently trying not to eat them all. I made the following subs just because of what I had on hand: I used coconut sugar for the batter along with King Arthur Flour Measure-For-Measure gluten-free all-purpose flour mix. I was also out of sour cream so I had to use creme fraiche, which--for the record--did not hurt one bit (yummmmmm)! For the topping, I subbed monk fruit brown sugar for regular brown sugar--again, just what I use and keep on hand. In the end, this sugar-free, gluten-free version was so rich and wonderful. Thanks for such a great base recipe!