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Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
Dairy-Free Pumpernickel Bread Recipe
GF Recipe Summary
Gluten-Free Dairy-Free Pumpernickel Bread: A hearty pumpernickel great for sandwiches and excellent for parties when served with Dill Dip or Spinach Dip.
This GF pumpernickel bread has a nice hearty crust and a soft spongy center. It holds up well when sliced and used for sandwiches, whether toasted or not. It makes for a great traditional complement to gluten-free spinach dip for parties too. Check out our dill/spinach dip recipe to accompany this bread.
Gluten-Free Recipe Card and Pictures
2 Eggs Plus 2 Egg Whites (Large) ¼ Cup Vegetable Oil (Canola) ¼ Cup Apple Cider Vinegar ¼ Cup Dark Molasses 1½ Cups Warm Water (105-115° F), Divided 2 Packages Active Dry Yeast 2 Teaspoons Sugar ¼ Cup Warm Unsweetened Apple Juice (105-115° F) 2 Cups Cornstarch ½ Cup Tapioca Flour ¼ Cup Glutinous Rice Flour 1 Cup Light Buckwheat Flour 1 Cup Flaxseed Meal ¼ Cup Cocoa 4 Teaspoon Xanthan Gum 1 Teaspoon Salt 2 Teaspoons Caraway Seeds
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 (2L size — if in doubt, it 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 raise to be slightly above rim of the pyrex dish).
Place in preheated 375°F 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).
Your finished gluten-free bread should look something like this:
This gluten-free Pumpernickel Bread is great with dip, tuna salad, chicken salad, and so much more! A couple serving suggestions are pictured below.