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Gluten free Pumpernickel Bread Recipe

Ingredients

How to make it

  • In medium sized bowl (yeast mixture will expand), place ½ cup of the warm water, yeast and 2 teaspoons of sugar; stir until dissolved. Allow to sit for 10 minutes. Mixture will become foamy (if not, the yeast is not active and should not be used).
  • In mixing bowl, combine eggs, egg whites, vegetable oil, remaining 1 cup of warm water; mix. Add apple cider vinegar, molasses and apple juice; mix.
  • In large bowl, add dry ingredients: cornstarch, flours, flaxseed meal, cocoa, Xanthan gum, salt and caraway seeds; stir together. Add dry ingredients to mixing bowl as well as yeast mixture. Mix on low speed until combined. Increase speed to high and mix for 4 minutes.
  • Place dough in Pyrex round casserole dish (size 2L - if in doubt, should hold 8 cups) which has been sprayed with cooking oil. Allow to sit in a warm, dry location (free of drafts) covered loosely with plastic wrap for 1 hour (dough will be slightly above rim of loaf pan).
  • Place in preheated 375° oven (oven rack should be set to second from bottom position) for 65 minutes (place foil over top of bread after 20 minutes to avoid over-browning crust).

Reviews & Comments 1

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    " It was excellent "
    juels ate it and said...
    I love Pumpernickle bread too! And this recipe does sound wholesome and delicious! Wish I had a slice with some butter on top right now!
    Was this review helpful? Yes Flag

The Cook

peetabear Mid-hudson Valley, NY

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