Gluten Free Pumpernickel Bread is a rich and hearty alternative for those avoiding gluten. The delightful bread is packed with robust flavors, thanks to the combination of flours and spices, making it a perfect addition to any meal or a stand-alone snack.
When it comes to ingredients, feel free to swap in your favorite types of milk or oil, as long as they align with your dietary preferences. Allergies to any of the flours could be an issue, so ensure the choices suit your needs. Coconut flour and gel-like properties of xanthan and guar gum help give the bread structure, so stick with those for the best results.
Bread & Rolls
Gluten Free Pumpernickel Bread Recipe
Ingredients
- 2 tablespoons active dry yeast
- 3 tablespoons light brown sugar, packed
- 1 cup milk, of your choice warmed to about 110
- 2/3 cup coconut flour
- 2/3 cup garbanzo flour
- 2/3 cup sorghum flour
- 1 cup cornstarch or 1 cup potato starch
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons caraway seeds
- 1 teaspoon onion powder
- 1 teaspoon xanthan gum
- 1 teaspoon guar gum
- 1 1/2 teaspoons kosher salt
- 1/4 cup olive oil or 1/4 cup canola oil
- 1 tablespoon molasses (not blackstrap)
- 2 large eggs, at room temperature
- 1 teaspoon orange zest, grated
- 1 teaspoon apple cider vinegar
- 1 egg white, beaten, for egg wash
Instructions
- In a small bowl, dissolve 2 tablespoons of active dry yeast and 1 teaspoon of light brown sugar in 1 cup of warmed milk; set aside for about 5 minutes until it foams.
- Generously grease a French bread pan or a 5×9 loaf pan.
- In the large bowl of a heavy-duty stand mixer, combine 2/3 cup coconut flour, 2/3 cup garbanzo flour, 2/3 cup sorghum flour, 1 cup cornstarch (or potato starch), 2 tablespoons unsweetened cocoa powder, 2 tablespoons caraway seeds, 1 teaspoon onion powder, 1 teaspoon xanthan gum, 1 teaspoon guar gum, and 1 1/2 teaspoons kosher salt.
- Add the yeast mixture and the remaining 2 tablespoons of brown sugar to the flour mixture; beat on low speed until blended, then increase to medium speed and mix for 30 seconds, scraping down the sides as necessary. The dough will turn out soft.
- Divide the dough in half and transfer to the prepared pans, smoothing each half into a 10-inch log using a wet rubber spatula or your wet hands.
- Brush the tops of the loaves with the beaten egg white for a lovely crust.
- Make three diagonal slashes about 1/8 inch deep on each loaf to allow steam to escape during baking.
- Place the pans on the middle rack in a cold oven, then set the oven to 425°F and bake for 30 to 35 minutes, or a bit longer if needed, until nicely browned.
- Remove the bread from the pans and let it cool completely on a wire rack before slicing.