Gluten Free Pumpernickel Bread Recipe

Name: Gluten Free Pumpernickel Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the milk. Set aside to foam, about 5 minutes. Generously grease a French bread pan or a 5x9 loaf pan.
2
In the large bowl of a heavy-duty stand mixer, combine all the remaining ingredients except for the egg wash. Add the remaining sugar and yeast mixture and beat on low speed just until blended. Then beat on medium speed for 30 seconds, scraping down the sides with a rubber spatula, if necessary. The dough will be soft.
3
Divide the dough in half and place in the prepared pans. Smooth each half into a 10-inch long with a wet rubber spatula, or wet hands. Brush the top of each loaf with the egg wash for a nice crust. Make three diagonal slashes (1/8 inch deep) in the top of each loaf so steam can escape durning baking.
4
Place on the middle rack in a cold oven. Set the oven to 425?F and bake until nicely browned. 30-35 minutes. ( sometimes longer ).
5
Remove the bread from the pans and let cool completely on a wire rack. Slice and enjoy.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Gluten Free Pumpernickel Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Pumpernickel Bread

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